Paleo & Vegan Sweet Potato & Chickpea Tacos
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The following recipe and photography were provided by our partner, Kayla Breeden of Kayla’s Kitch and Fix.
Let’s talk about how to make tacos better for you without sacrificing flavor! It’s possible, and these Sweet Potato and Chickpea Tacos are proof!
Tossed in a homemade spice mixture, earthy sweet potatoes and creamy chickpeas make a delicious replacement for traditional protein. Served inside of a paleo tortilla and topped with a simple avocado crema slaw, this new twist on a Mexican staple, has a little bit of everything and can be enjoyed by everybody!
Paleo & Vegan Sweet Potato & Chickpea Tacos
Cook time: 30min Prep time: 10min Total time: 40min
Servings: 2
Ingredients
For the Tacos
- 1 large sweet potato
- 1 can chickpeas
- Red onion, to top
- Cilantro, to top
- Siete Foods paleo tortillas
For the Seasoning
- 1 Tbsp. avocado oil or olive oil
- 1 Tbsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ¼ tsp. dried oregano
- ½ tsp. paprika
- 1 ½ tsp. cumin
- 1 tsp. salt
For the Avocado Crema Slaw
- 2 small avocados or 1 large avocado
- 1 cup coconut milk
- 1 lime, juiced
- 1 tsp. garlic powder
- 1 tsp. onion powder
- Coleslaw mix
Instructions
- Preheat the oven to 400˚F.
- Drain and rinse the chickpeas, then dry thoroughly.
- Chop the sweet potato into cubes.
- Add the chickpeas and cubed sweet potato to a bowl and top with the homemade seasoning. Mix to coat evenly.
- Line a baking sheet with parchment paper and spread out the sweet potatoes and chickpeas.
- Bake for 30 minutes.
- During this time, add all of the avocado crema slaw ingredients, aside from the coleslaw mix, to a food processor and chop until smooth.
- Toss the coleslaw mix and avocado crema together until completely combined.
- When the sweet potatoes and chickpeas finish roasting, add them to the center of paleo tortillas. Top with avocado crema slaw, red onion and cilantro and enjoy!
