Vegan Sweet Potato & Chickpea Tacos with Avocado Crema Slaw
Equipment
- Food Processor
Ingredients
Sweet Potato & Chickpea Filling
- 1 large sweet potato
- 1 can garbanzo beans/chickpeas
- 1 tbsp avocado oil or extra virgin olive oil
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp dried oregano
- ½ tsp paprika
- 1 ½ tsp cumin
- 1 tsp salt
Avocado Crema Slaw
- 2 small avocados (Or 1 large avocado)
- 1 cup coconut milk
- 1 lime, juice of
- 1 tsp garlic powder
- 1 tsp onion powder
- coleslaw mix
Instructions
Sweet Potato & Chickpea Tacos
- Preheat your oven to 400°.
- Drain and rinse chickpeas, then dry thoroughly.
- Chop sweet potato into cubes.
- Add the chickpeas and sweet potato cubes into a bowl and top with the seasoning. Mix to coat evenly.
- Line a baking sheet with parchment paper and spread out the sweet potatoes and chickpeas.
- Bake for 30 minutes.
Avocado Crema Slaw
- Add all ingredients aside from the coleslaw mix to a food processor and chop until smooth.
- Mix the coleslaw mix and avocado crema together until completely combined.
Avocado Crema Slaw
- Add all ingredients aside from the coleslaw mix to a food processor and chop until smooth.
- Mix the coleslaw mix and avocado crema together until completely combined.
Tacos
- Assemble tacos and enjoy!