Moroccan Sweet Potato and Chickpea Tacos

Moroccan Sweet Potato and Chickpea Tacos//a spicy vegetarian taco with cilantro yogurt sauce//Crestview KitchenPINIT

A few weeks ago, Chris’s mom came to town so we decided to cross off some places that have been on our ‘restaurants to try’ list. We went to The Angry Baker one morning for brunch (if you are ever in Columbus, it is a must try!), where I ordered their sweet potato tacos. It only took one bite for me to know that I had to try my own version at home. I’m pretty sure I even declared them one of the top tacos I’ve ever had. If you are a fan of tacos or looking for a flavorful, fun vegetarian dish, then you have to give these a try. 

Moroccan Sweet Potato and Chickpea Tacos//a spicy vegetarian taco with cilantro yogurt sauce//Crestview KitchenPINIT

Moroccan Sweet Potato and Chickpea Tacos//a spicy vegetarian taco with cilantro yogurt sauce//Crestview KitchenPINIT

The sweet potatoes and chickpeas are lightly coated in a Moroccan spice mixture, which has just a touch of heat to it. I topped them with an easy-to-make cilantro yogurt sauce to help balance out the spice. There are lots of flavors happening, but everything comes together for a terrific taco. If you want to skip the tortillas, try swapping them for brown or purple rice and make a Moroccan sweet potato bowl. Thats what I did for lunch the next day and they were just as good as leftovers as they were for dinner the night before.  

Moroccan Sweet Potato and Chickpea Tacos//a spicy vegetarian taco with cilantro yogurt sauce//Crestview KitchenPINIT

Moroccan Sweet Potato and Chickpea Tacos
Print
Ingredients
  1. 1 teaspoon garlic powder
  2. 1 teaspoon turmeric
  3. 1 teaspoon paprika
  4. 1 teaspoon nutmeg
  5. 1 teaspoon kosher salt
  6. 1 teaspoon ground pepper
  7. 1/2 teaspoon cumin
  8. 1/2 teaspoon ground ginger
  9. 1/2 teaspoon cardamon
  10. 2 large sweet potatoes, skinned and diced into 1/2 inch cubes
  11. 1 can (15 oz.) chickpeas, drained, rinsed, patted dry
  12. tortillas, flour or corn
  13. 1 tomato, seeded and diced
  14. red cabbage, shredded
  15. cilantro, roughly chopped
  16. feta cheese
  17. cilantro yogurt sauce (recipe below)
Instructions
  1. Preheat the oven to 450 degrees.
  2. In a small bowl add the first 9 ingredients (all of the spices). Mix until well combined.
  3. Place the diced sweet potatoes and (patted dry) chickpeas in a large mixing bowl. Drizzle with olive oil and mix until well coated. Add 2 tablespoons and 1 teaspoon of the spice mix. Stir with a wooden spoon until all of the sweet potatoes and chickpeas are lightly coated with the spice mix.
  4. Spread the sweet potatoes and chickpeas onto a large baking sheet. Place in the oven for 20-25 minutes, or until the sweet potatoes are soft inside and chickpeas are crunchy.
  5. Spoon onto tortillas and top with tomato, cabbage, cilantro, feta, and cilantro yogurt sauce.
Crestview Kitchen http://crestviewkitchen.com/
Cilantro Yogurt Sauce
Print
Ingredients
  1. 2 heaping tablespoons of Greek yogurt
  2. 1 heaping tablespoon of mayonnaise
  3. 1 teaspoon Sriracha sauce
  4. 1/2 teaspoon prepared, grated horseradish
  5. 2 teaspoons fresh lime juice
  6. 1 tablespoon chopped cilantro
  7. pinch of salt and pepper
Instructions
  1. Add all of the ingredients to a bowl and mix well.
  2. Place in the refrigerator for 15 minutes to allow flavors to come together.
Crestview Kitchen http://crestviewkitchen.com/

Send Mea Message Share onFacebook Tweet toTwitter Pin topinterest subscribeby email
  • Kim Welch

    I’m the lucky Mom who visited Coty and Chris in Columbus! The Angry Baker was yummy, but takes a backseat to Coty’s cooking. Try all of her recipes. She’s taken the guesswork out of making meals special and delicious. Yum!!!ReplyCancel

  • Loving the vibrant colours and fresh flavours + ingredients of these moroccan tacos. I have to try the recipe!ReplyCancel

Your email is never published or shared. Required fields are marked *

*

*