‘Eat the Rainbow’ – Chickpea and Sweet Potato Tacos

Lately (as you may have noticed) I’ve been cooking myself big pots of all things spicy, warming and comforting. Which means pretty much just ongoing poaching of different stews and curries. However, the other weekend we had a girls’ night in, so I made an exception and cooked us some tacos.


And finally today I’m excited to share the recipe for my roasted chickpea and sweet potato tacos made with warming and immune boosting spices. I like to also add in my gluten free corn tortillas some guacamole, arugula, sweet corn and cherry tomatoes + some vegan sour cream and fresh cilantro on top. But feel free to use any additional fillings you prefer! 🙂


The Roasted Chickpeas and Sweet Potatoes
(makes approx. 4 servings)

1 can (400g) chickpeas
1 larger sweet potato
1 tsp chili flakes
1 tsp paprika spice
½ tsp garlic powder
¼ tsp cayenne pepper
1 tsp ground cumin
salt & pepper to taste

Preheat the oven to 225°C and line a baking sheet with parchment paper. Rinse the chickpeas with cold water and place onto the baking sheet. Peel the sweet potato, cut into chunky long strips and place onto the baking sheet with the chickpeas. Toss with the spices and roast in the oven for about 25-30 minutes, or until golden and crispy. Serve with corn tortillas, and enjoy!


Thanks for reading, hope you like it! 🙂

x Ella



2 thoughts on “‘Eat the Rainbow’ – Chickpea and Sweet Potato Tacos

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