Sweet Potato And Chickpea Tacos With Lemony Kale Slaw Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.In a large bowl, toss the sweet potatoes and chickpeas with olive oil, cumin, paprika, salt, and pepper.
• STEP 3.Spread the sweet potatoes and chickpeas in a single layer on a baking sheet and roast for 25-30 minutes, or until crispy and golden brown.
• STEP 4.While the sweet potatoes and chickpeas are roasting, prepare the lemony kale slaw. In a separate bowl, combine shredded kale, lemon juice, olive oil, garlic, salt, and pepper. Massage the kale with your hands for a few minutes to soften it.
• STEP 5.To assemble the tacos, warm the tortillas in a dry skillet or microwave. Spread a spoonful of the roasted sweet potatoes and chickpeas onto each tortilla. Top with a generous amount of the lemony kale slaw and any additional toppings of your choice, such as avocado, salsa, or hot sauce.
• STEP 6.Serve the Sweet Potato and Chickpea Tacos with Lemony Kale Slaw immediately and enjoy!

Cooking Tips

• Make sure to cut the sweet potatoes into small, bite-sized pieces to ensure even cooking.
• For extra flavor, you can add additional spices to the sweet potatoes and chickpeas, such as chili powder or smoked paprika.
• Feel free to customize the toppings to your liking. Some other delicious options include diced tomatoes, red onion, cilantro, or a drizzle of tahini sauce.

Storage and Serving

• These tacos are best enjoyed immediately while the sweet potatoes and chickpeas are still crispy.
• If you have any leftovers, store the roasted sweet potatoes and chickpeas separately from the tortillas and slaw. Reheat the sweet potatoes and chickpeas in the oven or on the stovetop before assembling the tacos.
• The lemony kale slaw can be stored in an airtight container in the refrigerator for up to 2 days. Massage the kale again before serving to refresh it.