Over the past year I’ve been leaning more towards plant-based cooking and while I Do I enjoy cooking, it doesn’t compromise much of what I cook on a daily basis. So I’ll be sharing more of the regular daily meals I prepare at home; ones that are simple, quick, *packed* with flavor, and are also really good for you. And I’m starting with the meal that most regularly stars in our weekly meals, these sweet potato and chickpea tacos with a spicy paprika crema and pickled radishes. And when I say fast, I mean it! You literally just whisk together some lemon juice, vinegar and salt and pour in the radishes. Easy Come Easy Go.
Now, I’m going to get nervous at too small a little of how good they are for you. These sweet potato and chickpea tacos are a delicious and nutritious vegetarian option that’s easy to make and full of flavor. For your information, sweet potatoes are a Great source of fibre, vitamins and minerals. They are rich 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 regulate blood sugar levels, which is important for people with diabetes or insulin resistance, and to maintain hormone balance. And they help your body create progesterone, which is especially helpful for people like me who have low progesterone levels (you can read a list of foods helpful for hormone balance Here).
Chickpeas (also known as chickpeas) are an excellent source of plant-based protein and fiber. They are also rich in vitamins and minerals, including iron, magnesium and folic acid. 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’ll be sharing more of my favorite chickpea recipes over the next couple of months, too. As food has become 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 your weekly grocery budget.
The filling for these tacos is made on a baking sheet, so it’s 80% manual labor, which I really appreciate at the end of the day when I’m tired and don’t want to be dealing with something on the stove. As for toppings, I have a few suggestions in the recipe (avocado and green onion), but you can feel free to add anything else you’d like. Cilantro, homemade guacamole, pumpkin seeds or salsa would all be tasty additions to the following.
The sweet potato and chickpea taco filling also makes a great leftover, so after everything is cooked, I put whatever is left over from dinner in an airtight container and place it in the fridge overnight. Then the next day I heat it in a pan on the stove or in the microwave and voila! It’s hot and ready to put in a tortilla again. Have fun, my friends!
Sweet potato and chickpea tacos with spicy paprika cream
Makes about 10 tacos on 6-inch tortillas.
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
hot chili powder
like chipotle or cayenne pepper -
1/2
teaspoon
Origan -
2
lb
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
finely sliced -
1
small avocado
thinly sliced (without peel and stone) -
10 6-
thumb
Corn Tortillas
Quick marinated radishes
-
3
Radishes
finely sliced - Juice of 1/2 lemon
-
1
table spoon
White vinegar -
1
teaspoon
salt
Spicy paprika cream
-
1/2
cup
Greek yogurt (vegan or dairy is also fine) - Juice of 1/2 lemon
-
1
teaspoon
smoked paprika -
1/2 to 1
teaspoon
chilli flakes
to taste for spiciness
Sweet potato and chickpea tacos
-
Preheat oven to 400 degrees Fahrenheit. In a small bowl, mix together the cumin, smoked paprika, chili powder, garlic powder, salt, and oregano and set aside. In a large bowl, toss the sweet potatoes with 2 teaspoons olive oil until coated. Add half of the spice mixture and toss to coat evenly. Spread the sweet potatoes in an even layer on a parchment-lined baking sheet and bake until tender when pierced with a fork, about 35 to 40 minutes.
-
Using the same bowl you tossed the sweet potatoes in, add the chickpeas and remaining 2 teaspoons olive oil to the bowl and toss until coated. Add the remaining half of the spice mixture and toss to coat. Spread the chickpeas in an even layer on a baking sheet lined with parchment paper and bake until lightly browned, about 25 minutes. They can (and should) be cooked at the same time as the sweet potatoes on separate oven racks.
Quick marinated radishes
-
While the taco filling is cooking, 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 stir the vinegar mixture. Set aside and leave to marinate.
Spicy paprika cream
-
In a small bowl, whisk together the yogurt, lemon juice, smoked paprika, and desired amount of red pepper flakes (more red pepper flakes = spicier).
Assembly
-
Reheat desired amount of tortillas (the recipe makes about 10 tacos total, but the filling keeps great as leftovers reheated the next day). Place a few tablespoons of taco filling in a line down the center of each tortilla and top with some pickled radishes and avocado slices. Top with a drizzle of paprika cream and some sliced green onions and enjoy!
