Taco night just got a nourishing upgrade! These vegan sweet potato and chickpea tacos are hearty, flavorful, and bursting with plant-based goodness. Roasted sweet potatoes bring natural sweetness, while spiced chickpeas add a protein boost. Layer it all into warm tortillas and top with fresh avocado, cilantro, and a squeeze of lime—you’ve got a meal that’s equal parts satisfying and fun.

This recipe is simple enough for a weeknight dinner but festive enough to serve at a gathering. Plus, it’s fully customizable, so everyone at the table can make their tacos their own.

Ingredients (Serves 4)

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt + pepper, to taste
• 8 small corn or flour tortillas

Toppings

• 1 avocado, sliced or diced
• 1 cup shredded lettuce or cabbage
• ½ cup cherry tomatoes, diced
• Fresh cilantro, chopped
• Lime wedges
• Optional: vegan sour cream or cashew crema, hot sauce, pickled red onions

Recipe

1. Roast the Sweet Potatoes & Chickpeas
   Preheat oven to 400°F (200°C). On a baking sheet, toss diced sweet potatoes and chickpeas with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, stirring halfway, until sweet potatoes are tender and chickpeas are slightly crispy.

2. Warm the Tortillas
   Heat tortillas in a dry skillet for 30–60 seconds per side or wrap them in foil and warm in the oven for 5 minutes.

3. Assemble the Tacos
   Spoon roasted sweet potato and chickpea mixture onto tortillas. Top with avocado, lettuce or cabbage, tomatoes, and fresh cilantro.

4. Finish with Garnishes
   Add a squeeze of lime and drizzle with vegan sour cream, cashew crema, or your favorite hot sauce.

These vegan sweet potato and chickpea tacos are a flavor-packed twist on taco night that will leave you feeling satisfied without the heaviness. The combination of smoky spices, creamy avocado, and zesty lime creates the perfect balance of textures and tastes.

They’re quick to prepare, endlessly customizable, and guaranteed to become a staple in your weekly dinner rotation.

✨ Pro tip: Make a double batch of the roasted sweet potato and chickpea filling—it’s also amazing in grain bowls, wraps, or as a salad topper!