1. Sauté the diced onion and sweet potato with some olive oil, salt and pepper for about 10 minutes over med/low heat, until the potatoes are soft when poked with a fork.

2. For the last minute, add the lentils, just to warm them.

3. Spoon the mixture into warm tortillas (I use tongs and heat mine over an open stovetop flame).

4. Top each taco with a pinch of arugula, a slice of avocado, a bit of hot sauce and a pinch of flaky salt.

This recipe was reprinted with permission from The Forest Feast.