Looking for a delicious twist on taco night? These Spicy Sweet Potato and Chickpea Tacos are about to become your new favorite meal. They’re packed with flavor, wonderfully nutritious, and completely plant-based. I love how the natural sweetness of the roasted sweet potatoes perfectly balances the kick of spices, while the chickpeas add a satisfying heartiness that’ll keep you full for hours.
Ingredients
- 2 medium sweet potatoes, cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8-10 corn or flour tortillas
- 1 lime, cut into wedges
- Optional toppings: diced avocado, fresh cilantro, red onion, cabbage slaw
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the cubed sweet potatoes and chickpeas. Drizzle with olive oil and add all the spices. Toss until everything is evenly coated.
- Spread the mixture on your prepared baking sheet in a single layer. Make sure nothing’s overcrowded – this helps achieve that perfect crispy exterior.
- Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly crispy on the edges.
- While everything’s roasting, warm your tortillas and prepare your toppings.
- Assemble your tacos with the roasted sweet potato-chickpea mixture and your chosen toppings. Finish with a squeeze of fresh lime juice.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-5 (8-10 tacos)
Recipe Notes
- Make sure your sweet potato cubes are roughly the same size for even cooking.
- Pat your chickpeas dry with a paper towel before seasoning – this helps them get crispier in the oven.
- These tacos keep well in the fridge for up to 3 days. Store the filling separately from the tortillas and toppings.
- For meal prep, make a double batch of the filling and use it throughout the week in tacos, grain bowls, or salads.
- If you’re sensitive to heat, start with less cayenne pepper – you can always add more later.
- To make this recipe even faster, you can pre-cube your sweet potatoes and store them in water in the fridge for up to 24 hours.
These Spicy Sweet Potato and Chickpea Tacos are perfect for busy weeknights or when you’re entertaining guests who follow different dietary preferences. They’re naturally vegan and gluten-free (with corn tortillas), but trust me – even dedicated meat-eaters will love these flavorful tacos!
Spicy Sweet Potato and Chickpea Tacos
These Spicy Sweet Potato and Chickpea Tacos are about to become your new favorite meal. They're packed with flavor, wonderfully nutritious, and completely plant-based. I love how the natural sweetness of the roasted sweet potatoes perfectly balances the kick of spices, while the chickpeas add a satisfying heartiness that'll keep you full for hours.
Ingredients
- 2 medium sweet potatoes cubed
- 1 can 15 oz chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8-10 corn or flour tortillas
- 1 lime cut into wedges
- Optional toppings: diced avocado fresh cilantro, red onion, cabbage slaw
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the cubed sweet potatoes and chickpeas. Drizzle with olive oil and add all the spices. Toss until everything is evenly coated.
- Spread the mixture on your prepared baking sheet in a single layer. Make sure nothing's overcrowded – this helps achieve that perfect crispy exterior.
- Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly crispy on the edges.
- While everything's roasting, warm your tortillas and prepare your toppings.
- Assemble your tacos with the roasted sweet potato-chickpea mixture and your chosen toppings. Finish with a squeeze of fresh lime juice.
