These Roasted Sweet Potato Broccoli and Chickpea Tacos are healthy, filling and flavorful! All the veggies and chickpeas are roasted with a spice mix and then topped with a zingy cilantro lime tahini sauce. Great for dinner but can also be enjoyed for breakfast or lunch!
I love roasting big trays of vegetables almost as much as I love tacos, so these Roasted Sweet Potato Broccoli and Chickpea Tacos just made sense! This is a great sheet pan dinner recipe that can be made with almost any veggies you have on hand. It’s great for a weeknight dinner and leftovers can be enjoyed for lunch the next day.
The weather is starting to warm up around here, so I thought I would get one more cozy roasted veggie recipe in! Roasting vegetables brings out such great flavors and the sweet potato and broccoli go so well with the chickpeas.
Roasted Sweet Potato Broccoli and Chickpea Taco Ingredients
- Sweet Potatoes – You can use any color of sweet potatoes/yams you like for this recipe. I like to peel mine but it’s totally up to you. Sweet potato skins are really healthy for you, but they can sometimes be a little tough.
- Broccoli – I mostly used broccoli florets for this recipe because once they are coated in oil, the spices get in there and they taste so good. All parts of the broccoli can be used though. I haven’t made this recipe using frozen broccoli, but it would probably work just fine.
- Chickpeas – I used a can of chickpeas for these tacos. Chickpeas are great because they get nice and crispy in the oven when roasted with the sweet potato and broccoli. Black beans would also be good in these tacos but they would be best added just before the vegetables are done roasting.
- Onion – I added some chopped purple onions but you can use any kind of onions you like.
- Seasonings – I made a spice mixture using cumin, paprika, smoked paprika, garlic powder, onion powder and salt.
- Tahini Sauce – The tahini sauce is totally optional, but really kicks these tacos up a notch! It is made by blending tahini, water, lime juice, lime zest, cilantro, garlic, and soy sauce in a blender until smooth. It adds creaminess as well as lots of flavor.
- Tortillas – I used corn tortillas that I lightly charred on the gas burner. Flour tortillas can be used as well, if you prefer.
- Guacamole – I added a little guacamole to the bottom of the tortilla and it helped keep all the ingredients in place, totally optional though.
- Optional Toppings – Fresh cilantro, pico de Gallo, salsa, hot sauce, cheese, tomato, raw onion.
How To Make These Roasted Sweet Potato Tacos
- Pre-heat oven to 425 degrees F. Add the sweet potato, broccoli, onion and chickpeas to a large baking sheet. Drizzle with oil and add all your seasonings. Use your hands to mix everything together until all veggies are coated with oil and spices. Place in the pre-heated oven and roast until fork tender and browned, about 45 minutes. Remove from the oven and let cool for a few minutes.
- Prepare the tahini sauce while the vegetables are roasting. Add all sauce ingredients to a blender and blend until completely combined and creamy. You may want to add extra water or lime juice, depending on how thick you want your sauce to be.
- Prepare you’re tortillas. You can either warm them on the open flame of a gas stove, in the microwave or in a pan with a little cooking spray. I like to spread a spoonful of guacamole on the bottom of the tortilla and then you can add a couple scoops of the roasted veggie and chickpea mixture.
- Top with a drizzle of the green tahini sauce and fresh cilantro, if desired. Enjoy!
Sheet Pan Taco Recipe Frequently Asked Questions
- Is this recipe vegan? Yes!
- Is this recipe gluten free? Yes, just make sure to use gluten free corn tortillas.
- How long do the roasted vegetables stay good in the refrigerator? If stored in an airtight container, they should last about 4 days in the refrigerator. Re-heat in microwave or in a skillet on the stove top.
- Is this recipe freezer friendly? I haven’t frozen it myself, but I don’t think it would be too great after being frozen. The texture of the chickpeas would probably be a little hard. If you try it, be sure to let me know how it worked!
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Delicious Vegan Taco Recipes?
Vegan Carnitas Tacos with Mushrooms
BBQ Cauliflower an Chickpea Tacos with Creamy Lime Slaw
Buffalo Cauliflower Tacos with Ranch Slaw
PrintRoasted Sweet Potato, Broccoli and Chickpea Tacos with Green Tahini Sauce
- Total Time: 1 hour
- Yield: 4-6 1x
- Diet: Vegan
Description
These Roasted Sweet Potato Broccoli and Chickpea Tacos with Green Tahini Sauce are flavorful, filling and delicious! This is a great sheet pan dinner that can be customized to whatever veggies you have on hand.
Ingredients
- 1 large sweet potato, peeled and diced (about 3 cups)
- 3 cups diced broccoli florets
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 red onion, diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon granulated garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Corn tortillas
- For serving: guacamole, avocado, lettuce, tomato, fresh cilantro, hot sauce, salsa, etc
Green Tahini Sauce (optional)
- 1/2 cup tahini
- 1 big bunch cilantro
- 2–3 cloves garlic
- Juice and zest of 1 large lime
- 1 tablespoon tamari, or soy sauce
- 1 tablespoon nutritional yeast
- 1/2 cup water, room temperature is good
- Salt and roasted red pepper flakes, to taste
Instructions
- Pre-heat oven to 425 degrees F. Add the sweet potato, broccoli, onion and chickpeas to a large baking sheet. Drizzle with oil and add all your seasonings. Use your hands to mix everything together until all veggies are coated with oil and spices. Place in the pre-heated oven and roast until fork tender and browned, about 35-40 minutes. Remove from the oven and let cool for a few minutes.
- Prepare the tahini sauce while the vegetables are roasting. Add all sauce ingredients to a blender and blend until completely combined and creamy. You may want to add extra water or lime juice, depending on how thick you want your sauce to be.
- Prepare you’re tortillas. You can either warm them on the open flame of a gas stove, in the microwave or in a pan with a little cooking spray. I like to spread a spoonful of guacamole on the bottom of the tortilla and then you can add a couple scoops of the roasted veggie and chickpea mixture.
- Top with a drizzle of the green tahini sauce and fresh cilantro, if desired. Enjoy!
Notes
Nutrition info does include the tahini sauce
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner, Vegan
- Method: Oven, Blender
- Cuisine: American
Kate says
Is there something else that can be used instead of cilantro in the tahini sauce?
She Likes Food says
Definitely! You can use any kind of fresh herb that you like (parsley, mint, green onion, etc…)
Janice says
I would like to try these but I need to very careful of saturated and trans fats due to a heart condition. It is showing there are 23.5g of fat. Do you know what kind of fat in these? Thank you for your help.
She Likes Food says
Hi Janice, the fat in the olive oil is monounsaturated fat and the fat in the tahini is polyunsaturated fat. I believe that both are considered to be healthier for the heart than the two you mentioned, but definitely talk to your doctor if you feel unsure!