I’ve been leaning more towards plant-based cooking over the past year, and while I do enjoy baking, it does not compromise much of what I actually cook on a daily basis. So I’m going to be sharing more of the normal everyday meals I prepare at home; ones that are simple, quick, *packed* with flavor, and also happen to be very very good for you. And I’m starting it off with the meal that most regularly stars in our weeknight meals, these sweet potato and chickpea tacos with a tangy paprika crema and quick-pickled radishes. And when I say quick, I mean it! Literally you just whisk together some lemon juice, vinegar, and salt and dump the radishes in. Easy peasy.

Sweet Potato and Chickpea Tacos

Now, I’m going to nerd out a liiiiittle bit about how good these are for you. These sweet potato and chickpea tacos are a delicious and nutritious vegetarian option that’s easy to make and packed with flavor. FYI, sweet potatoes are a great source of fiber, vitamins, and minerals. They’re high in vitamin A, which is important for maintaining healthy skin, vision, and immune function. Sweet potatoes are also a good source of vitamin C, potassium, and dietary fiber. The fiber in sweet potatoes helps to regulate blood sugar levels, which is important for people with diabetes or insulin resistance, and for keeping hormones balanced. And they help your body create progesterone, which is especially helpful for folks like myself who have low progesterone levels (you can read a list of helpful hormone-balancing foods here).

Sweet Potato and Chickpea TacosChickpeas, (also known as garbanzo beans), are a great source of plant-based protein and fiber. They’re also rich in vitamins and minerals, including iron, magnesium, and folate. Chickpeas have been shown to help reduce cholesterol levels and improve digestion. They’re a great vegetarian protein option that can be used in a variety of dishes, (including tacos!), and I’m going to share some more of my favorite chickpea recipes over the next couple months, too. As food has gotten more expensive due to inflation, etc, I’ve also found that chickpeas are a super affordable protein source, too, so they’re great if you’re trying to stay within a weekly grocery budget.

Watch the Video of this Recipe HERE

The filling for these tacos is made on a sheet pan, so it’s 80% hands-off, which I really appreciate at the end of the day when I’m tired and don’t want to stand around tending to something on the stovetop. As for the toppings, I have some suggestions in the recipe (avocado and green onion), but you can feel free to add in whatever else you want on top. Cilantro, homemade guacamole, pumpkin seeds, or salsa would all be tasty additions to the below.

The sweet potato and chickpea taco filling also makes for great leftovers, so after everything is baked, I just place whatever is leftover after dinner in an airtight container and place it in the refrigerator overnight. Then the next day I just warm it up in a pan on the stovetop or in the microwave and voila! It’s hot and ready to go inside a tortilla again. Enjoy, my friends!

Sweet Potato and Chickpea Tacos

Sweet Potato and Chickpea Tacos
5 from 2 votes

Sweet Potato and Chickpea Tacos with Tangy Paprika Crema

Makes about 10 tacos on 6-inch tortillas.

Course Dinner
Cuisine Mexican
Keyword chickpea tacos
Prep Time 40 minutes
Servings 10 tacos


Sweet Potato and Chickpea Tacos

  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon spicy chili powder such as chipotle or cayenne
  • 1/2 teaspoon oregano
  • 2 pounds sweet potatoes peeled and cut into 1/2-inch cubes
  • 2 15-ounce cans chickpeas, drained and rinsed thoroughly
  • 4 teaspoons olive oil
  • 5 green onions thinly sliced
  • 1 small avocado thinly sliced (skin and pit removed)
  • 10 6- inch corn tortillas

Quick Pickled Radishes

  • 3 radishes thinly sliced
  • Juice from 1/2 lemon
  • 1 tablespoon white vinegar
  • 1 teaspoon salt

Tangy Paprika Crema

  • 1/2 cup greek yogurt (vegan or dairy is fine)
  • Juice from 1/2 lemon
  • 1 teaspoon smoked paprika
  • 1/2 to 1 teaspoon chili flakes as desired for spiciness


Sweet Potato and Chickpea Tacos

  1. Preheat the oven to 400 degrees Fahrenheit. In a small bowl, mix together the cumin, smoked paprika, spicy chili powder, garlic powder, salt, and oregano and set aside. In a large bowl toss together the sweet potatoes with 2 teaspoons of the olive oil until coated. Add half the spice mixture and toss to evenly coat. Spread out the sweet potatoes in an even layer on a baking sheet lined with parchment paper and bake in the oven until they're tender when pierced with a fork, about 35 to 40 minutes.

  2. Using the same bowl you tossed the sweet potatoes in, add the chickpeas and remaining 2 teaspoons olive oil to the bowl and mix until coated. Add the remaining half of the spice mixture and toss to coat. Spread out the chickpeas in an even layer on a baking sheet lined with parchment paper and bake in the oven until lightly golden, about 25 minutes. They can (and should) be baked simultaneously with the sweet potatoes on separate racks of the oven.

Quick Pickled Radishes

  1. While the taco filling is baking, you can prepare the toppings! In a small bowl, whisk together the lemon juice, vinegar, and salt. Add the sliced radishes and use two forks to toss in the vinegar mixture. Set aside and allow to marinate.

Tangy Paprika Crema

  1. In a small bowl, whisk togeher the yogurt, lemon juice, smoked paprika, and the desired amount of chili flakes (more chili flakes = more spicy).


  1. Warm the desired amount of tortillas (the recipe makes about 10 tacos total, but the filling keeps really well as reheated leftovers the next day). Put a few spoonfuls of the taco filling in a line down the center of each tortilla, and nuzzle in some pickled radishes and avocado slices. Top with a drizzle of the paprika crema and some sliced green onions and enjoy!

Vegan Tacos Vegan Tacos

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