Sweet Potato and Chickpea Tacos [ 45 min ]
These Spiced Sweet Potato and Chickpea Tacos are a delightful explosion of flavors and textures. The roasted sweet potatoes bring a natural sweetness and subtle crisp, perfectly balanced by the spiced chickpeas. Topped with a velvety avocado cream and fresh cilantro, each bite is both refreshing and satisfying. Ideal for a quick weeknight dinner or a fun meal with friends, these tacos not only look enticing but are also packed with nutritious ingredients.
Ingrédients
- 2 large sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 8 small small corn tortillas
- 1 avocado avocado
- 1/2 cup Greek yogurt (or dairy-free alternative)
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the cubed sweet potatoes and chickpeas with olive oil, cumin, paprika, chili powder, salt, and black pepper.
- Spread the mixture on a baking sheet and roast for 25-30 minutes, or until the sweet potatoes are tender and slightly crispy.
- Meanwhile, in a blender or food processor, combine the avocado, Greek yogurt, garlic, and lime juice. Blend until smooth and creamy.
- Warm the corn tortillas in a skillet over medium heat or in the microwave until pliable.
- To assemble the tacos, divide the sweet potato and chickpea mixture evenly among the tortillas.
- Drizzle with the avocado cream and garnish with fresh cilantro. Serve immediately.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 48gProtéines: 10gFat: 12gSucre: 6g
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