Description
Taco Tuesday just got a lot healthier with these Vegan Tomatillo Sweet Potato and Chickpea Tacos. An easy weeknight recipe that everyone can enjoy.
Ingredients
Scale
Tomatillo Sweet Potatoes
- 2 Tbsp olive oil
- 1 bell pepper, sliced
- ½ red onion, sliced
- 2 sweet potatoes, cubed (approximately 4 cups)
- ½ tsp sea salt
- ½ tsp garlic powder
- 1 – 4oz can green chiles
- 1 jar tomatillo salsa (16oz)
- 1 cup water
Roasted Chickpeas
- 1 can chickpeas, strained
- 2 Tbsp olive oil
- ½ tsp sea salt
- ½ tsp garlic powder
- ¼ tsp chili powder
Optional Add-ons
- Taco shells (I like cassava tortillas)
- Spicy pickled onions
- Avocado
- Cilantro
Instructions
- Preheat oven to 450 and grab a cast-iron skillet or line a baking sheet with parchment paper.
- Drain the liquid from the chickpeas and pour them in to a bowl and use some paper towels to pat off more liquid. Add the chickpeas to the pan and toss with the olive oil and salt. Roast for 25 minutes or until crispy and golden brown.
- Remove from the oven and sprinkle on the garlic and chili powder. Stir and set aside
- Heat a soup pot or dutch oven to medium-high heat and add the oil.
- Once hot add the bell peppers, onions and sweet potato and sauté for 2-3 minutes.
- Add the salt, garlic, green chiles, salsa and water. Stir and place the lid on the pot and let simmer for 25 minutes.
- Take the lid off and let simmer for another 15 minutes or until the sweet potatoes are softened and some of the moisture has evaporated.
- Grab your favorite shells and stuff with the sweet potato filling and top with the roasted chickpeas. Feel free to add any of your favorite taco toppings.
Notes
- This is a great dish to make ahead of time and reheat before eating.
Keywords: vegan tomatillo tacos, vegan sweet potato and chickpea tacos, roasted chickpea tacos, tomatillo sweet potatoes, sweet potato tacos