Sweet Potato Tacos

Course: Dinner, Lunch, Main Course

Cuisine: Mexican

Diet: Gluten Free, Egg Free, Dairy Free, Vegetarian

Time: Max 30 min

Calories: 450 - 650 kcal

Type: abril, meal plan recipes

Diet: egg-free, gluten-free

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 500kcal

Get Recipe Ingredients

Peel and dice the sweet potato into cubes of 1 cm or ½ an inch approximately.
In a medium sized non-stick pan over medium heat add the olive oil and water. Add the sweet potato and chickpeas and allow them to cook for about 12-15 minutes, mixing and moving them once in a while to achieve an homogenous golden colour. Halfway through add garlic powder, cumin, paprika, chili powder, salt and mix.

Blend or process the yogurt, jalapeño and garlic powder. Alternatively, you can finely dice the jalapeño and mix with the yogurt and garlic powder. Season with salt per taste. Slice the rest of the jalapeño and rest until needed.

Finely mince the tomato and the white onion. Add them to a small bowl along with the juice of 1 lemon and salt to taste. Mix and rest until needed.

Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total.
Immediately serve tacos with golden sweet potato and chickpeas, sliced avocado, pico de gallo, cilantro leaves, sprinkle pumpkin seeds, sliced jalapeño, lemon wedges and yogurt jalapeño mix.