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Roasted Chickpea & Sweet Potato Tacos

  • Author: Joscelyn Abreu
  • Yield: 4-6 servings 1x


Tacos are a quick and easy meal, perfect for any night of the week. Made with homemade corn tortillas, these tacos are filled with roasted sweet potatoes, crunchy chickpeas, and topped with an assortment of fresh veggies and a drizzle of a delicious green cashew sauce!



Corn Tortillas: (Can use store-bought in place of homemade)

  • 2 cups masa mix (I used this oneone !important; margin:0px !important;” /> , but plan to buy this gf yellow corn flourone !important; margin:0px !important;” /> next time)
  • 1/2 teaspoon salt
  • 1 1/2 cups hot water
  • Coconut or Avocado Oil, for pan


  • 23 tablespoons Coconut or Avocado Oil, divided
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch chunks
  • 1 15-ounce can Garbanzo Beans, drained, rinsed, and patted dry.
  • 12 teaspoons paprika or Smoked Paprika
  • 1/21 teaspoons chili powder
  • 1/41/2 teaspoons cumin
  • 1/41/2 teaspoons garlic powder
  • sprinkle of cinnamon and/or nutmeg
  • salt and pepper

Green Cashew Sauce:

  • 3/4 cup Raw Cashews (soaked in water for several hours, drained, and rinsed clean)
  • 1/4 of ripe avocado, about 23 tablespoons
  • 1/4 cup fresh cilantro
  • juice of 1 lemon or lime
  • 1 garlic clove
  • 12 tablespoons onion
  • pinch of salt and pepper
  • 1/22/3 cup unsweetened original almond milk or water

Optional Fresh Toppings:

  • 1 ear fresh corn, husk and silks removed
  • shredded red cabbage
  • avocado slices
  • sliced radish
  • chopped cilantro
  • lettuce/spinach leaves (I used sorrel leaves)
  • sliced bell pepper


Homemade Corn Tortillas:

  1. Combine masa flour and salt together in a large bowl. Stir in water slowly and knead until water and flour are thoroughly mixed together. The mixture should be play-dough like, not too dry and not too wet. If needed, add more water or more flour to get it to the right consistency.
  2. Measure out heaping tablespoons of dough and roll into a ball. Place in between two pieces of parchment paper or plastic wrap and use a tortilla press to flatten. If you don’t have a press you can also place in between plastic wrap and flatten with a rolling pin.
  3. Heat up a cast iron skillet or griddle over medium-high heat. Brush pan with a little oil and place flattened tortillas onto the pan. Heat for 1-2 minutes, until lightly browned, flip and cook an additional 20-30 seconds.
  4. Place cooked tortillas into a gallon ziplock baggie or onto a plate covered in plastic wrap. This steams the tortillas and keeps them flexible. Makes about 18-20 tortillas.


  1. Preheat oven to 425F. Place sweet potatoes onto a baking sheet and drizzle with 1-2 tablespoons of oil. Sprinkle with paprika, chili powder, cinnamon/nutmeg, and a little salt and pepper. Toss well to combine and spread into an even layer across the pan.
  2. Place dried chickpeas onto a baking sheet and drizzle with 1 tablespoon oil. Sprinkle with smoked paprika/regular paprika, chili powder, cumin, garlic powder, and a pinch of salt and pepper. Toss to combine and spread into an even layer across the pan.
  3. Place pans into the oven, on the middle racks and roast for 20-35 minutes, stirring each after 15 minutes of baking. Remove chickpeas when golden brown and outer shells are crunchy. Sweet potatoes are done when tender. Cooking times will vary.

Green Cashew Sauce:

  1. Place cashews, avocado, cilantro, lemon/lime juice, garlic, onion, and milk/water into a high powered blender or food processor and blend until smooth. Add more milk/water, if needed, and season with salt and pepper, to taste.

Optional Toppings:

  1. Grilled corn: Coat cleaned ear of corn with a little coconut/avocado oil. Place onto a hot grill/grill pan or over a flame on a gas stove and cook on all sides 1-2 minutes or until kernels are slightly charred. Remove from heat and use a sharp knife to cut kernels off the cob.
  2. Place a spoonful each of crispy chickpeas and roasted sweet potatoes into a tortilla. Top with your favorite toppings and a drizzle of green sauce. Makes 4-6 servings.
  • Category: gluten free, vegan