Sweet Potato & Southwest Crispy Chickpea Tacos

Servings: 10-12 Tacos Prep Time: 10 Min Cook Time: 50 min Total Time: 1 Hr

Ingredients for the Southwest Chickpeas:

1 15oz can of chickpeas drained and rinse

2 Tbs of olive oil

1 tsp sea salt

1/4 tsp smoked paprika

1/4 tsp chili powder

1/4 tsp cumin

1/4 tsp cyanine pepper

Ingredients for the Sweet Potatoes:

2 medium sweet potatoes peeled and cubed

2 Tbs of olive oil

1/2 tsp sea salt

1/2 black pepper

Toppings:

Fresh cilantro

Fresh lime juice

Avocado

Directions for the Chickpeas:

1. Preheat the oven to 350˚F

2. Once chickpeas have been rinsed and drained lay them on a paper towel to soak up any excess water. Pat them dry with another paper towel

3. Take a sheet pan and grease with 1 Tbs of olive oil.

4. Once the chickpeas are dried off add the other Tbs of olive oil and 1 tsp of sea salt and toss the chickpeas. Add the chickpeas to the greased pan distribute evenly.

5. Bake in the oven for 30-45 minutes. The chickpeas should be golden brown and crispy.

6. Remove from the oven and allow the chickpeas to cook for 15-20 minutes on the baking sheet. Once the chickpeas have cooled combine the remaining spices in a small bowl. Sprinkle the seasoning on the chickpeas and toss until all the chickpeas are well coated.

7. Best enjoyed immediately or the next day. If you plan on storing them, seal chickpeas in an airtight container at room temperature. When ready to eat, reheat back in the oven for about 5-10 minutes to re-crisp.

Directions for the Sweet Potatoes:

1. While the chickpeas cool, turn the oven up to 450˚F.

2. Place chopped sweet potato in a baggie and pour in olive oil salt and pepper. Toss until evenly coated.

3. Evenly distribute the sweet potatoes on a baking sheet. Bake in the oven for 20 minutes or until sweet potatoes are golden and tender.

4. Remove from oven and allow to cool for 10 minutes

Directions for Assembling Tacos:

1. Take your favorite tortillas and add in an even about of chickpeas and sweet potatoes.

2. Top with fresh cilantro, avocado and lime juice and Enjoy.

Macros (does not include tortilla shells):

Notes:

*All text & images © Copyright Kaili Mills for Measure Me Whole.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Measure Me Whole with a link back.