‘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.

taco07

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! 🙂

taco05

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!

taco01

Thanks for reading, hope you like it! 🙂

x Ella

@ellalunamaria

Advertisements

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s