Smoky Chickpea & Roasted Sweet Potato Tacos with Avocado-Lime Crema
These hearty tacos feature smoky, spiced chickpeas and tender sweet potatoes, topped with a creamy avocado-lime sauce. Perfect for a wholesome weeknight meal, they come together quickly using just your stovetop.
- 2 cups canned chickpeas, drained and rinsed
- 2 cups sweet potato, peeled and diced small
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 8 pieces corn or flour tortillas
- 1 large ripe avocado
- 1 medium lime, juiced
- 0.25 cup plain Greek yogurt or sour cream
- 0.25 cup fresh cilantro, chopped
- 1 small garlic clove, minced
Advertisement
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
⏱️ 10 minutes 🌡️ mediumAdd chickpeas, smoked paprika, cumin, chili powder, salt, and pepper to the skillet with sweet potatoes. Cook, stirring frequently, until chickpeas are heated through and coated in spices, about 5 minutes.
⏱️ 5 minutes 🌡️ mediumWhile the filling cooks, blend avocado, Greek yogurt (or sour cream), lime juice, garlic, and half of the cilantro in a food processor or blender until smooth. Add a tablespoon of water if needed for a creamy consistency.
⏱️ 3 minutesWarm tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
⏱️ 4 minutes 🌡️ mediumAssemble tacos by dividing the chickpea-sweet potato mixture among tortillas. Drizzle with avocado-lime crema and garnish with remaining cilantro. Serve immediately.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
