Sweet Potato and Chickpea Tacos with Avocado Cream

These tacos are a delicious and easy way to get your daily dose of vegetables. The sweet potatoes and chickpeas are roasted until they are tender and golden brown, and the avocado cream adds a creamy and flavorful touch. The tacos are perfect for a quick and healthy meal.

I first came up with this recipe when I was looking for a way to use up some leftover sweet potatoes and chickpeas. I had been craving tacos, but I didn't want to make anything too heavy or greasy. These tacos are the perfect solution: they're light and healthy, but they're still packed with flavor.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• 1/2 cup avocado cream

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine sweet potatoes, chickpeas, olive oil, chili powder, cumin, salt, and black pepper. Toss to coat.
3. Spread mixture in an even layer on a baking sheet.
4. Roast in preheated oven for 20-25 minutes, or until sweet potatoes are tender and chickpeas are golden brown.
5. While sweet potatoes and chickpeas are roasting, prepare avocado cream. In a small bowl, mash avocado with a fork until smooth.
6. Stir in lime juice, salt, and pepper to taste.
7. To assemble tacos, spoon sweet potato and chickpea mixture into warm tortillas.
8. Top with avocado cream, red onion, and cilantro.

Why It Works

• The combination of sweet potatoes and chickpeas is a great way to get a variety of nutrients in one dish.
• Roasting the vegetables brings out their natural sweetness and flavor.
• The avocado cream adds a creamy and flavorful touch without being too heavy.
• The tacos are easy to assemble and can be customized to your liking.