Vegan Tomatillo Sweet Potato and Chickpea Tacos (Edit recipe)

I think we can all agree that tacos are LIFE and these Vegan Tomatillo Sweet Potato and Chickpea Tacos are my new FAVORITE!

15 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	366
Fat:	14 g
Carbohydrates:	53 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	428 mg
Fiber:	12 g
Sugars:	10 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 6

Ingredients

Tomatillo Sweet Potatoes

2 Tbsp Extra Virgin Olive Oil
1 Bell Pepper, sliced
1/2 Red Onion, sliced
2 Sweet Potato, cubed
1/2 tsp Salt
1/2 tsp Garlic Powder
1-4 oz Green Chilies
Whole30 Tomatillo Salsa (click for recipe), (one jar)
1 cup Water

Roasted Chickpeas

Optional Add-ons

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 450 and grab a cast-iron skillet or line a baking sheet with parchment paper.
Drain the liquid from the chickpeas and pour them in to a bowl and use some paper towels to pat off more liquid. Add the chickpeas to the pan and toss with the olive oil and salt. Roast for 25 minutes or until crispy and golden brown.
Remove from the oven and sprinkle on the garlic and chili powder. Stir and set aside
Heat a soup pot or dutch oven to medium-high heat and add the oil.
Once hot add the bell peppers, onions and sweet potato and sauté for 2-3 minutes.
Add the salt, garlic, green chiles, salsa and water. Stir and place the lid on the pot and let simmer for 25 minutes.
Take the lid off and let simmer for another 15 minutes or until the sweet potatoes are softened and some of the moisture has evaporated.
Grab your favorite shells and stuff with the sweet potato filling and top with the roasted chickpeas. Feel free to add any of your favorite taco toppings.