Description
A vibrant and delicious meal that packs a healthy punch.
Ingredients
Scale
- 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