If you’re on the lookout for a vibrant and delicious meal that also packs a healthy punch, look no further than these Chickpea and Sweet Potato Tacos with Cilantro Lime Slaw. These plant-based tacos offer a delightful combination of sweet, smoky, and zesty flavors, creating a perfect harmony that will tantalize your taste buds. The enticing aroma wafting through your kitchen will draw everyone in, and you’ll find that each bite is not only a burst of flavor but also a nutritional powerhouse.
Sweet potatoes are naturally sweet and packed with vitamins, while chickpeas are a great source of protein and fiber, making these tacos satisfying and wholesome. Adding the cilantro lime slaw brings a refreshing crunch and brightness that perfectly complements the roasted chickpeas and sweet potatoes. Whether you’re a dedicated vegan or simply looking to incorporate more plant-based meals into your diet, these tacos are an excellent choice. They are easy to prepare, colorful, and beautifully topped with optional ingredients like creamy avocado and zesty lime that rounds out the dish. Enjoy making these tacos for a casual lunch or a vibrant dinner party!
Why You’ll Love This Chickpea and Sweet Potato Taco Recipe
- Flavor explosion: The combination of sweet potatoes and chickpeas, paired with zesty slaw, provides a wonderful flavor balance.
- Quick and easy: This recipe comes together in less than 45 minutes, making it perfect for busy weeknights.
- Healthy and filling: Packed with nutrients, these tacos are satisfying and nutritious.
- Customizable: Feel free to add your favorite toppings or adjust spices to match your taste preferences.
- Plant-based goodness: This meal is entirely plant-based, making it suitable for vegans and vegetarians.
Preparation Phase & Tools to Use
Before diving into this delicious recipe, ensure your kitchen is prepped for a seamless cooking experience. Gather all your ingredients—sweet potatoes, chickpeas, spices, and the slaw components—so they are within reach. Preheating your oven to 400°F (200°C) is important for getting those sweet potatoes perfectly roasted with a delicious caramelization.
Utilize a large baking sheet lined with parchment paper for easy cleanup, and don’t forget to have a good knife and cutting board for chopping the sweet potatoes and slaw ingredients. Mixing bowls are essential for preparing the slaw and combining the taco filling. Moreover, having a skillet on hand to warm up the tortillas will ensure they are pliable and ready to be filled. Having these tools ready will pave the way for a smooth cooking process!
Ingredients
- 2 medium sweet potatoes, diced
- 1 tbsp olive oil
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- Salt and pepper, to taste
- 8 small corn tortillas
Instructions
Step 1: Roast the Veggies
For the first step, start by preheating your oven to 400°F (200°C). In a large bowl, toss the diced sweet potatoes and rinsed chickpeas with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Ensure they are evenly coated with the oil and spices. Spread the mixture onto a baking sheet lined with parchment paper, making sure it’s in a single layer for even roasting. Place in the oven and roast for 20–25 minutes, taking a moment halfway through to stir them around to allow all sides to develop a golden brown color.
Step 2: Make the Slaw
While the veggies are roasting, prepare the cilantro lime slaw. In a large mixing bowl, combine the shredded cabbage, chopped cilantro, lime juice, olive oil, honey, and salt. Toss everything together until the cabbage is well coated in the dressing. The acidity from the lime juice helps to wilt the cabbage slightly, allowing for a crisp yet slightly tender texture. For the best flavor, it’s beneficial to let the slaw chill in the fridge for about 10–15 minutes while your tacos are baking;
Step 3: Warm the Tortillas
Once the roasting is done, it’s time to prepare the corn tortillas. Heat a dry skillet over medium heat, and warm each tortilla for about 30 seconds on each side until they are soft and pliable. Alternatively, you can wrap them in a damp paper towel and microwave them for about 20–30 seconds. Warm tortillas are essential for ensuring your tacos don’t crack when filled.
Step 4: Assemble the Tacos
Now comes the fun part—assembling the tacos! Place a generous spoonful of the roasted sweet potato and chickpea mixture onto each tortilla. Top them with a hearty scoop of the cilantro lime slaw, adding as much or as little as you like. If desired, enhance your tacos with delicious optional toppings such as avocado slices, a splash of hot sauce for heat, or a wedge of lime for an additional burst of freshness.
Step 5: Serve
Arrange the assembled tacos on a serving platter, garnishing with lime wedges to squeeze over the top. Serve immediately, allowing everyone to enjoy the vibrant flavors of this incredible dish!
Variations
- Protein: Feel free to substitute the chickpeas for black beans or lentils for a different protein source.
- Vegetables: Add roasted peppers or corn to enhance the taco filling. You can even add a layer of sautéed onions for extra flavor.
- Spices: Adjust the spices to your liking—try adding cumin for extra depth or cayenne pepper for added heat.
Cooking Notes
- Ensure the sweet potatoes are diced in similar sizes to ensure even cooking throughout.
- For a gluten-free option, double-check that your corn tortillas are certified gluten-free.
Serving Suggestions
- Pair your tacos with a side of Mexican rice or quinoa for a nutty addition.
- Complement with fresh guacamole for a creamy contrast.
Tips
- Let the roasted veggie mixture cool slightly before assembling to help keep your tortillas intact.
- Double the recipe for a meal prep option to make a big batch for weekday lunches or dinners.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: 320 per serving
- Protein: 10g
- Sodium: 250mg
FAQs
Can I use other vegetables in the tacos?
Absolutely! Feel free to incorporate other vegetables like zucchini, bell peppers, or even kale for added nutrients and flavors.
How can I make these tacos spicier?
You can add more chili powder, or serve them with a spicy salsa or jalapeños on top to kick up the heat!
Can I make the slaw ahead of time?
Yes, you can prepare the slaw a day in advance and keep it in the refrigerator, covered, until ready to serve.
How do I store leftovers?
Store leftover filling and slaw separately in airtight containers in the fridge for up to four days. Rewarm the filling on the stovetop before serving to retain its delicious qualities.
Conclusion
In conclusion, these Chickpea and Sweet Potato Tacos with Cilantro Lime Slaw provide a delightful way to enjoy plant-based meals that are bursting with flavor and packed with good nutrition. Making this dish is not only easy and quick but also a chance to unleash your creativity in the kitchen. With each bite, you embrace a mixture of textures and flavors that are sure to please family and friends alike. Don’t hesitate to share your experience with these tacos, their delicious variations, and your favorite toppings! We encourage you to try this recipe and add your personal touch to it!
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Chickpea and Sweet Potato Tacos with Cilantro Lime Slaw
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A vibrant and delicious meal that packs a healthy punch.
Ingredients
- 2 medium sweet potatoes, diced
- 1 tbsp olive oil
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- Salt and pepper, to taste
- 8 small corn tortillas
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes and chickpeas with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes.
- Prepare the cilantro lime slaw by combining shredded cabbage, chopped cilantro, lime juice, olive oil, honey, and salt; let chill in the fridge for 10–15 minutes.
- Warm each corn tortilla in a skillet for about 30 seconds on each side.
- Assemble the tacos with a spoonful of the roasted mixture and slaw; add optional toppings as desired.
- Serve immediately with lime wedges.
Notes
For additional goodness, consider adding avocado or hot sauce as toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 320 kcal
- Sodium: 250 mg
- Protein: 10 g