Get ready to transform your taco night with a mouthwatering twist that'll make your taste buds dance! These Chipotle Chickpea Sweet Potato Tacos are about to become your new obsession - a perfect blend of crispy, spicy, and utterly irresistible flavors that will revolutionize your plant-based meal game. Imagine roasted sweet potatoes and chickpeas with a smoky chipotle kick, nestled in warm corn tortillas, and topped with creamy avocado - this isn't just a recipe, it's a flavor explosion waiting to happen!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Sweet potatoes, cubed
- Canned chickpeas, drained
- Taco seasoning
- Corn tortillas
- Avocado, sliced
- Cilantro, chopped
- Lime wedges
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and peel sweet potatoes, then cut them into uniform 1/2-inch cubes. Ensure pieces are roughly the same size for even roasting.
- Drain and rinse canned chickpeas thoroughly, then pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
- In a large mixing bowl, combine sweet potato cubes and chickpeas. Drizzle with olive oil, then sprinkle taco seasoning, salt, and pepper. Toss until all ingredients are evenly coated.
- Spread the seasoned sweet potatoes and chickpeas in a single layer on the prepared baking sheet. Avoid overcrowding to ensure crispy roasting.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even browning. Potatoes should be tender and slightly caramelized.
- While vegetables are roasting, warm corn tortillas. You can do this by briefly heating them in a dry skillet or wrapping in foil and warming in the oven.
- Prepare toppings by slicing avocado, chopping fresh cilantro, and cutting lime into wedges.
- Once roasted, remove sweet potato and chickpea mixture from the oven and let cool for 2-3 minutes.
- Assemble tacos by placing roasted mixture into warm tortillas, topping with sliced avocado, chopped cilantro, and squeezing fresh lime juice over each taco.
- Serve immediately while ingredients are warm and crispy. Enjoy your Chipotle Chickpea Sweet Potato Tacos!
Tips
- Pat chickpeas completely dry before roasting to ensure maximum crispiness
- Use parchment paper for easy cleanup and prevent sticking
- Don't overcrowd the baking sheet - give your ingredients space to roast properly
- Warm tortillas just before serving to maintain their soft texture
- For extra flavor, try adding a sprinkle of smoked paprika to your taco seasoning
- Fresh cilantro and a squeeze of lime are non-negotiable for that bright, fresh finish
- If you want extra heat, add a dash of hot sauce or include some diced jalapeños
- For meal prep, roast the sweet potato and chickpea mixture in advance and reheat quickly before serving
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 15g
Saturated Fat: g
Cholesterol: 0mg
