Spicy Chickpea and Sweet Potato Tacos

Name: Spicy Chickpea and Sweet Potato Tacos
Cook time: 18 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 450 g sweet potato peeled and cut into 1.5 cm cubes; 10 ml olive oil; 2 g kosher salt divided; 2 g ground cumin; 2 g smoked paprika; 1.5 g chili powder; 1 g black pepper freshly ground; 400 g cooked chickpeas, drained rinsed and drained if canned; 10 ml olive oil; 3 g kosher salt divided; 2 g ground cumin; 2 g smoked paprika; 1.5 g chili powder; 2 g garlic powder; 30 ml water for loosening the chickpeas if needed; 12 count soft corn tortillas kept covered for warming; 2 count avocado sliced; 15 g fresh cilantro leaves and tender stems chopped; 2 count lime cut into wedges

Roast small cubes of sweet potato until browned and tender, warm chickpeas in the same spice blend, then fill corn tortillas with the mixture and top with avocado, cilantro, and lime. The dish is built for quick execution and uses a single sheet pan plus a skillet for efficient timing.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

450 g sweet potato peeled and cut into 1.5 cm cubes
10 ml olive oil
2 g kosher salt divided
2 g ground cumin
2 g smoked paprika
1.5 g chili powder
1 g black pepper freshly ground
400 g cooked chickpeas, drained rinsed and drained if canned
10 ml olive oil
3 g kosher salt divided
2 g ground cumin
2 g smoked paprika
1.5 g chili powder
2 g garlic powder
30 ml water for loosening the chickpeas if needed
12 count soft corn tortillas kept covered for warming
2 count avocado sliced
15 g fresh cilantro leaves and tender stems chopped
2 count lime cut into wedges

Instructions

Preheat the oven to 220°C. Line a rimmed sheet pan with parchment paper. The oven is fully preheated and the pan is ready.
In a mixing bowl, toss the sweet potato cubes with 10 ml olive oil, 2 g kosher salt, 2 g ground cumin, 2 g smoked paprika, 1.5 g chili powder, and 1 g black pepper. Spread them in a single layer on the sheet pan and roast for 12 minutes. The sweet potatoes are starting to brown at the edges.
While the sweet potatoes roast, warm the chickpeas in a large skillet over medium heat with the remaining 10 ml olive oil, remaining 3 g kosher salt, remaining 2 g ground cumin, remaining 2 g smoked paprika, remaining 1.5 g chili powder, and all of the garlic powder. Cook for 4 to 5 minutes, stirring often; add up to 30 ml water only if the pan looks dry. The chickpeas are hot, evenly coated, and lightly toasted in spots.
Return the sweet potatoes to the oven for 4 to 6 minutes more, just until tender through the center and browned at the edges. Warm the tortillas in a dry skillet or directly over a low flame while the filling finishes. A knife slides easily through the sweet potatoes and the tortillas are pliable and hot.
Fill the tortillas with the roasted sweet potatoes and spiced chickpeas. Top with avocado slices and cilantro, then serve with lime wedges for squeezing over the tacos. The tacos are assembled and the toppings are fresh and visible.