For the Berbere-Spiced Lentils:

• 1 tbsp extra-virgin olive oil, avocado oil, or refined coconut oil
• 2 medium red or yellow onions, finely diced
• 3 large cloves garlic, peeled and minced
• 3 celery stalks, finely chopped
• 1/4 cup tomato paste
• 1 cup vegetable broth
• 2 tbsp coconut sugar or pure maple syrup (helps round out flavours; don’t skip!)
• 1/4 tsp cayenne
• 1 tsp paprika
• 1 tsp cinnamon
• 1/4 tsp ground cardamom
• 1/2 tsp coriander
• 1/8 tsp ground cloves
• 2 tsp cumin
• 1 tsp dried thyme
• 1/4 tsp nutmeg
• 3/4 tsp turmeric
• 3/4 tsp fine grain sea salt
• Freshly ground black pepper
• 4 cups cooked green lentils (from 1 1/2 cups dry green lentils) OR 2 15-oz cans lentils, rinsed and drained

For the roasted sweet potatoes:

• 4 small or 2 large sweet potatoes, peeled and diced into 3/4-inch cubes
• 1 tbsp extra-virgin olive oil
• 1/4 tsp fine sea salt
• Freshly ground black pepper, to taste

For the Simple Cabbage Slaw

• 3 cups finely shredded purple cabbage
• 1 tbsp extra-virgin olive oil
• 1 tbsp freshly squeezed lime juice
• 1 large clove garlic, minced
• Pinch of fine sea salt

For the Cilantro-Lime Crema:

• 1 cup cashews, soaked in hot water for at least 45 minutes or cold water for 4 hours
• 1 cup cilantro
• 1/4 cup freshly squeezed lime juice
• 2 tbsp nutritional yeast
• 1 large clove garlic
• 3/4 tsp fine sea salt
• 1/2 cup filtered water

For the Quick-Pickled Onions:

• 1 large or 2 small red onions
• 1/4 cup apple cider vinegar
• 1/4 cup red wine vinegar
• 1/2 cup filtered water
• 1 tbsp pure maple syrup
• 1 tsp fine sea salt
• 1/4 tsp red pepper flakes

For assembling:

• 12 6-inch corn or flour tortillas
• Hot sauce of choice