Roasted Sweet Potato and Chickpea Tacos with Avocado Crema

If you read my last blog, then you know that in California I fell in love with tacos. Really great tacos, not the hard, crunchy kind of ones you see most often here in the UK, soft tortillas filled with yummy things. Maybe I’m being a little harsh, because, to be fair, there are some places here at home where you can get decent tacos. I just long for the ones in California, perhaps I just long for California in general!

Anyway, I took it upon myself last night to try and get rid of the post holiday blues and create some delicious tacos. I’m usually pretty critical the first time I try a new recipe out and have a few tweaks for when I make it again, though last night I was actually really happy with how they turned out. So here’s my recipe for roasted sweet potato and chickpea tacos with avocado crema…

This is enough to make about 6 or 8 tacos, depends on how big your tortillas are and how much you fill them! Any extra roast veg will save for your lunch the next day, though there weren’t any leftovers in my house!

Taco Ingredients
1 sweet potato, diced, you want them to be the same size ish as the chickpeas
1 tin chickpeas
1 red onion, diced
1 tsp cumin
1 tsp smoked paprika
1 tbsp dried oregano
Light olive oil for roasting the veg
Salt to season
Tortillas, whatever sort you fancy, or try making your own!

For the avocado crema:
1 avocado, obviously peel de-stone, then roughly chop
A handful of fresh coriander, stalks and all
Juice of half a lime
2 tbsp creme fraiche, sour cream or natural yoghurt would work too

Use whatever you fancy to garnish them, I went for some shredded lettuce, fresh coriander, spring onion, avocado, lime wedges and I made some corn salsa.

Turn your oven on to 180°C. Get a big roasting tray and tip in the sweet potato, chickpeas and red onion along with the herbs and spices, some salt and drizzle over some oil. Give the whole thing a shake about or get your hands in and get everything coated with the spices. This lot will need about 20 minutes in the oven, just check to see if the sweet potato is tender, if not then pop it back in for a bit longer.

While the veg are in the oven get all your garnish bits and bobs sorted and make the avocado crema, which is so easy, provided you have a blender of some sort, if not get mashing! Shove all the ingredients for the crema and a pinch of salt into your blender and blitz until it’s smooth. Give it a taste and add more lime or seasoning if it needs it.

Once the sweet potatoes are cooked you’re ready to start filling your tacos, do this however you fancy or put everything on the table so people can fill their own.

Sweet Potato Tacos

Remember tacos are for life, not just for taco Tuesday!

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