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.
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
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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.
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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
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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
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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
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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!