When I first started experimenting with this recipe, I wasn’t sure how the sweet potato was going to work in my tacos. I debated constantly trying to pair a different vegetable, but ultimately, I kept coming back to the sweet potatoes.
In order to not let the sweet potatoes overpower the tacos, I made sure they were packed with a ton of flavor! I spread some guac on warm tortillas, lined it with some chickpeas and sweet potatoes, topped it off with some microgreens and dressed it with a yogurt lime dressing. I’m telling you, this is so simple and so delicious!
The hardest part of this recipe…… not eating all the tacos you made for the family by yourself!
If you don’t have microgreens, replace it with whatever greens you do have at home. If you want to make this vegan, replace the yogurt with vegan yogurt. Try it and post your taco pics in the comment box. Be creative! It’s so fun!
From my kitchen to yours, I really hope you enjoy this recipe!
Ingredients:
1 can (14oz) chickpeas, drained, rinsed
1 medium sweet potato, cut into ½” cubes
8 soft taco tortillas
1 recipe of my Guacamole
1 c microgreens, or greens of your choice
1 jalapeño, sliced
¼ c chopped onions
¼ tsp salt
¼ tsp black pepper
½ tsp paprika
1 Tbsp Avocado Oil or EVOO
Dressing:
½ c yogurt
1 Tbsp lime juice
pinch of salt
Directions:
Preheat oven to 425ºF.
In a bowl, toss chickpeas and sweet potatoes with oil, salt, pepper, and paprika. Spread out on baking sheet and bake for 20-25 minutes.
Meanwhile, to make the dressing, whip the yogurt until it is thin and liquidy. Add in the lime juice and salt and mix well.
To assemble:
Wrap all the tortillas in foil and place in the oven after turning it off from baking the filling. Let it warm up for about 5-10 minutes.
Spread guacamole on tortillas, line with a handful of chickpeas and sweet potatoes. Top with microgreens then yogurt lime dressing. Finally, top it with onions and sliced jalapeños.
Enjoy!
