Lentil, Walnut, and Sweet Potato Tacos

If you want to power up your brain and stay full for hours, this protein-packed taco recipe is just what you need. According to author, filmmaker, and brain health expert Max Lugavere, swapping out ground beef for walnuts and lentils can give you a healthy dose of omega-3s and folate in just one serving. This recipe is loaded with all kinds of fresh ingredients so you will enjoy a medley of textures and flavors when you make this dish for lunch, dinner, or any time you're feeling peckish. 

2 tbsp grapeseed oil
¾ cup diced onions
2 cloves garlic, sliced
2 tsp ground cumin
2 tsp oregano
1 ½ cup diced shitake mushrooms
1 ½ cups small diced sweet potatoes
1 tsp salt
1 teaspoon tsp freshly ground pepper
¾ cup cup chopped walnuts
2 cups lentils
¼ cup water (or more if needed)

1. Heat the oil in a large sauté pan and add the onions, cumin, oregano, shiitake mushrooms, sweet potatoes, salt, and pepper and cook over medium heat until the onions become translucent and soft.


2. Stir in the garlic, walnut, and lentils and let them simmer, stirring often for about 7 minutes until all is heated through.


3. Divide among taco shells and serve on top of shredded lettuce, sprinkled with cilantro.