Sweet Potato and Chickpea Tacos with Paprika Crema

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.

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).

Chickpeas, (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!

5 from 2 votes

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Sweet Potato and Chickpea Tacos with Tangy Paprika Crema

These sheet pan sweet potato and chickpea tacos are an easy hands-off dinner that's packed with flavor, and good for you, to boot! Makes about 10 tacos on 6-inch tortillas.

Course Dinner

Cuisine Mexican

Keyword chickpea tacos

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 10 tacos

Calories 523 kcal

Ingredients

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

Instructions

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).

Assembly

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!

Nutrition Facts

Sweet Potato and Chickpea Tacos with Tangy Paprika Crema

Amount Per Serving

Calories 523 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Trans Fat 0.001g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 1mg0%

Sodium 699mg30%

Potassium 927mg26%

Carbohydrates 95g32%

Fiber 18g75%

Sugar 10g11%

Protein 17g34%

Vitamin A 13347IU267%

Vitamin C 8mg10%

Calcium 186mg19%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.