Sweet Potato And Chickpea Tacos With Lemony Kale Slaw Recipe

Recipe By Slurrp

These Sweet Potato and Chickpea Tacos with Lemony Kale Slaw are a delicious and healthy twist on traditional tacos. The sweet potatoes and chickpeas are roasted until crispy and then seasoned with a blend of spices for a flavorful filling. The tangy and refreshing lemony kale slaw adds a bright and crunchy element to the tacos. Serve these tacos with your favorite toppings and enjoy a satisfying and nutritious meal.

4.2
24 Rating -
Rate
1hr 10minstotal
30minsPrep
40minsCook
1hr 10m.total
30m.Prep
40m.Cook
Sweet Potato And Chickpea Tacos With Lemony Kale Slaw
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Ingredients for Sweet Potato And Chickpea Tacos With Lemony Kale Slaw Recipe

  • 0.33 cup Sweet Potatoes, Peeled And Diced
  • 0.17 can Chickpeas, Drained And Rinsed
  • 0.33 tablespoon Olive Oil
  • 0.17 teaspoon Cumin
  • 0.17 teaspoon Paprika
  • As required Salt And Pepper, To Taste
  • 0.67 cup Shredded Kale
  • 0.17 Juice Lemon
  • 0.33 tablespoon Olive Oil
  • 0.17 Clove Garlic, Minced
  • 1.33 Small Tortillas
  • as per your need Optional Toppings: Avocado, Salsa, Hot Sauce

Directions: 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.
Nutrition
value
430
calories per serving
6 g Fat19 g Protein72 g Carbs26 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    19g
  • Carbs
    72g
  • Fiber
    26g

MacroNutrients

  • Carbs
    72g
  • Protein
    19g
  • Fiber
    26g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    300mg
  • Iron
    6mg
  • Vitamin A
    8680mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    322mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    152mg
  • Vitamin E
    2mg
  • Copper
    2mcg
  • Magnesium
    184mg
  • Manganese
    2mg
  • Phosphorus
    339mg
  • Selenium
    28mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp