Every Tuesday we have either tacos or enchiladas. It’s typically a night that we all love, even more so because our ritual is so set that I never have to think too hard about what’s for dinner. These super easy Roasted Veggie Tacos with sweet potato and chickpeas are a new favorite!
Easy Vegetarian Tacos
This is exactly the kind of meal that you can make in under 30 minutes after a long day either at home or out of the house. The filling of beans and sweet potatoes gets roasted on a baking sheet and the rest of the toppings are up to you—serve up shredded cheese, salsa, hot sauce (for the grownups!), shredded lettuce, and whatever else your family likes on tacos. The result is both light and filling, and it’s a very budget-friendly take on taco night.
Roasted Veggie Tacos
The filling for these vegetarian tacos is baked in the oven on one sheet pan, which means that it’s both easy to prepare and easy to clean up. The flavors blend as the ingredients cook and you can vary the main vegetable if you’d like. Try butternut squash or carrot instead of the sweet potato! My daughter typically eats the components of tacos separate, so I simply give her a little of everything on a plate and she eats it with her fork (or her hands). She sometimes tries to fill a tortilla and eat it just like we do, but she usually resorts to what’s the quickest.
Vegan Veggie Tacos
If you or someone in your family is avoiding dairy, simply omit the cheese on the side. The main recipe for these veggie tacos is dairy-free and you can also adjust the type of tortilla you buy to accommodate preferences or allergies. Oh and: If you have leftovers, pack them for a taco lunch the next day or serve yourself a salad with the filling ingredients tossed in!Print
You can try serving this to your toddler with the components separated if they aren’t quite up to holding and eating a regular taco. Simply arrange the filling, the tortillas, and toppings on a plate and let them eat them however they like!
- 2 cups chickpeas (rinsed and drained if canned)
- 2 medium sweet potatoes, peeled and diced (about 4 cups)
- 1 small onion, peeled and sliced into slivers
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon cumin
- 8 corn tortillas
- salsa, cheese, shredded lettuce to top
- Preheat the oven to 375 degrees F and line a rimmed baking sheet with foil. Toss chickpeas, sweet potato, and onion with olive oil and salt on the pan and spread out evenly. Bake for 22-25 minutes or until the sweet potatoes and onion are soft.
- Serve warm with tortillas and other taco toppers as desired.