These versatile Vegan Sweet Potato, Chickpea and Kale Tacos are packed with all good ingredients for you, are quick, easy and totally tasty.
Topped up with Vegan Parmesan Cheese or drizzled with Vegan Nacho Cheese make an excellent colorful and delicious taco recipe.
Is there any recipe that chickpeas can’t make good? I’ve definitely been loving using more and more chickpeas in my recipes.
A few to name that are out on my blog: Chickpea and Cauliflower Coconut Curry | Vegan, Roast Pumpkin Chickpea And Feta Salad, Easy Hummus Recipe.
But the highlight of this recipe is not only chickpeas it’s actually a combination of sweet potatoes, chickpeas, kale, and delicious tahini dressing. Oh, and don’t forget the cherry on top - Vegan Parmesan Cheese.
If you have any leftover Sweet Potato and Chickpea mix you can use it to make protein-rich and healthy Buddha Bowls!
Instructions
In a large mixing bowl, combine potatoes, chickpeas, oil, and spices.
Stir together until everything is evenly incorporated.
Preheat oven to 400 Fahrenheit. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer.
Bake on the center rack for 30-40 minutes, or until potatoes become soft.
Meanwhile, prepare the sauce for the salad. In a small blender or food processor (or simply whisk by hand) mix all the ingredients until well incorporated.
Toss kale in the sauce until evenly coated.
Assemble The Tacos
Spread 1 tablespoon of the Kale salad mix on the taco, a few slices of avocado, topping that with a few spoonfuls of chickpea and sweet potato mix, slices of onion.
Top up with Vegan Parmesan Cheese or drizzle with Vegan Nacho Cheese or simply salsa.
Repeat until all ingredients have been used. Enjoy!
I hope you enjoy these Sweet Potato, Chickpea and Kale Tacos (Vegan)!
More Cabbage Recipes
ALL SALAD and SIDE DISH recipes.
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Recipe
Sweet Potato, Chickpea and Kale Tacos (Vegan)
INGREDIENTS
- 3 medium potatoes ((or 5 cups chopped))
- 2 13.5 oz can chickpea (drained)
- 3 teaspoon coconut or olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 teaspoon smoked paprika
- 3 cups kale (chopped/chiffonaded)
- 1 pcs red onion (sliced)
- 2-3 pcs avocado
- 6-8 pcs corn tortillas
- Vegan parmesan (to top up)
- Fresh or marinated jalapenos (for garnish)
- Spicy salsa topping (Optional)
Sauce for Kale salad base
- 4 tablespoon tahini
- 1 whole lime juice
- 4 tablespoon boiled water
- ¼ teaspoon salt
- ½ black ground pepper
- 1 clove garlic (minced and paste-like)
INSTRUCTIONS
- In a large mixing bowl, combine potatoes, chickpeas, oil, and spices.
- Stir together until everything is evenly incorporated.
- Preheat oven to 400 F. Transfer the contents of the bowl onto a baking sheet and spread it out into a thin layer. Bake on the center rack for 30-40 minutes, or until potatoes become soft.
- Meanwhile, prepare the sauce for the salad. In a small blender or food processor (or simply whisk by hand) mix all the ingredients until well incorporated. Toss kale in the sauce until evenly coated.
Assembling the tacos.
- Spread 1 tablespoon of the Kale salad mix on the taco, few slices of avocado, topping that with a few spoonfuls of chickpea and sweet potato mix, slices of onion. Top up with Vegan Parmesan cheese or Vegan Nacho Cheese or simply salsa. Repeat until all ingredients have been used. Enjoy!
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Ana
Okay these are officially my favorite tacos! Cant wait for more vegan taco recipes from you, thanks julia!
Julia
Thank you Ana, will be posting forever soon! Make sure to sign up for the newsletter not to miss these 🙂
Julia
Thank you so much!