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. And while my husband usually does the cooking on Tuesdays, there was a recent night when he had a meeting so it was on me—and I came up with these super easy Roasted Sweet Potato and Chickpea Tacos. I’m so glad that I did!
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.
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.
Have leftovers? Pack them for a taco lunch the next day or serve yourself a salad with the filling ingredients tossed in.
Shortcut Roasted Sweet Potato and Chickpea Tacos
We serve this meal to our daughter with the components separated since we can’t expect her to eat a taco like we do without the whole thing falling apart. Simply arrange the filling, the tortillas, and toppings on a plate and let them eat them however they like!
Serves about 4
- 2 cups chickpeas (rinsed and drained if canned)
- 2 medium sweet potatoes, peeled and diced
- 1 small onion, peeled and sliced into slivers
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon cumin (optional*)
- 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.
*You don’t have to add the cumin if you don’t have it or don’t feel like it—this is pretty good either way since you get so much flavor from both the sweet potatoes and the salsa topping.