If you’ve ever felt left out by the lack of quality vegan options at a BBQ, consider those days over! Introducing the smoky, sweet, spicy flavors of BBQ in a sweet potato chickpea taco with cabbage, lime, and chipotle crema. It’s a plant-based winner worthy of sharing with friends!
Satisfying, nourishing, and ready in just 30 minutes! Grab your tortillas — let’s make tacos!
These tacos begin with roasting chickpeas and cubed sweet potatoes in a BBQ-inspired spice mixture of smoked paprika, garlic powder, chili powder, maple syrup, salt, pepper, and optional cayenne! Avocado or olive oil helps all the spices stick and encourages caramelized edges.
While the sweet potatoes and chickpeas are in the oven, we transition to preparing the smoky SAUCE! It’s a simple vegan chipotle crema that comes together by blending soaked cashews, chipotle pepper in adobo sauce, maple syrup, garlic, and salt.
Chop some cabbage and limes and get ready for those sweet potatoes + chickpeas to come out of the oven!
Then we’re ready for assembly! Add the sweet potato chickpea filling to warmed tortillas, add some crunchy cabbage, and give it all a big squeeze of tangy lime to bring everything together!
We hope you LOVE these sweet potato chickpea tacos! They’re:
Easy to make
& SO delicious!
They’re a great meal for taco season (a.k.a. every day of the year!) and come together effortlessly, making them perfect for weeknight cooking! Our Fresh Strawberry Margarita (5 Minutes!) or Sparkling Hibiscus Orange Mocktail (coming soon!) would be amazing pairings with these tacos.
More Plant-Based Taco Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (two-taco servings)
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SWEET POTATOES & CHICKPEAS
- 1 medium sweet potato, cut into 1/2-inch cubes (1 medium sweet potato is ~400 g or 1.75 lb)
- 1 (15-oz. / 425 g) can chickpeas, drained and rinsed (or sub ~1 ¾ cups homemade)
- 2 Tbsp avocado or olive oil
- 1 Tbsp maple syrup
- 1 Tbsp smoked paprika
- 1 ½ tsp garlic powder
- 1 tsp chili powder blend
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3/4 cup raw cashews
- 1 whole chipotle pepper in adobo sauce (just 1 pepper, not the whole can!)
- 2/3 cup water (plus more for soaking)
- 1 ½ tsp maple syrup
- 1/2 medium clove garlic
- 1/4 tsp sea salt
- 1 cup thinly sliced green cabbage
- 8 lime wedges (NOT optional)
- 8 (~6-inch each) tortillas of choice (we like corn tortillas or Siete almond flour tortillas)
Preheat your oven to 425 degrees F (218 C) and line a baking sheet with parchment paper. Set aside.
Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Soak for at least 15 minutes.
SWEET POTATOES & CHICKPEAS: Meanwhile, add the cubed sweet potatoes and drained and rinsed chickpeas to the parchment-lined baking sheet. Add oil, maple syrup, smoked paprika, garlic powder, chili powder, cayenne pepper (optional), sea salt, and black pepper and toss to coat. Bake for 20 minutes or until the potatoes are tender and the chickpeas are slightly browned. Everything should be slightly caramelized but still soft. You don’t want it to dry out too much.
- CHIPOTLE CREMA: Meanwhile, drain your cashews and place them into a high-speed blender with the rest of the sauce ingredients (chipotle pepper, water, maple syrup, garlic, and salt). Blend on high until smooth and creamy.
TORTILLAS: To heat your tortillas, place a skillet over medium-high heat. Place a tortilla in the pan and heat on each side for 10-15 seconds until warm, then repeat with the remaining tortillas.
TACOS: Place ~1/3 cup of the sweet potato chickpea filling into the center of each warmed tortilla, top with a couple tablespoons of shredded cabbage and 1-2 tablespoons of chipotle crema, and serve each taco with a lime wedge. Squeeze the lime over each taco and enjoy!
If you have any extra crema, you can use it in taco bowls, on salads, or even as a dip for chips! Taco components will stay fresh for up to 3-4 days in the refrigerator when stored separately in airtight containers. Reheat sweet potato chickpea filling in a skillet over medium heat for 3-5 minutes, stirring occasionally, until warmed through. Not freezer friendly.
Serving: 1 (two-taco) serving Calories: 485 Carbohydrates: 70.8 g Protein: 13.3 g Fat: 18.8 g Saturated Fat: 2.7 g Polyunsaturated Fat: 3.9 g Monounsaturated Fat: 10.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 668 mg Potassium: 719 mg Fiber: 11.8 g Sugar: 13.6 g Vitamin A: 3034 IU Vitamin C: 13 mg Calcium: 130 mg Iron: 3.5 mg