Description
These Sweet Potato and Chickpea Tacos are so easy to make and perfect for a flavorful and healthy vegan dinner!
Ingredients
Scale
- 6 cups diced sweet potato
- 2 cups chickpeas
- 3 teaspoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Corn tortillas
- Optional taco toppings: avocado, salsa, hot sauce, jalapeños, cilantro, etc…
Kale Slaw:
- 4 cups chiffonaded kale
- Small handful thinly sliced red onion
- 2 tablespoons tahini
- Juice of 1 lemon
- water
- salt
Instructions
- Pre-heat oven to 400 degrees F. On a large sheet pan toss together the diced sweet potato, chickpeas, olive oil and spices. Bake until sweet potato is fork tender, 30-40 minutes.
- In a small bowl, or jar, whisk together tahini, lemon juice, salt and enough water to get reach the consistency you prefer. Add kale and red onion to a medium sized bowl and pour desired amount of tahini dressing over. Gently toss kale in dressing until coated.
- Assemble tacos: add about 1/3 cup sweet potato and chickpea mixture to each tortilla and then top with a small handful of kale. Add any other taco toppings you like and enjoy!
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dinner, Vegan, Gluten Free
- Cuisine: Mexican
