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.