SWEET POTATO + CHICKPEA TACOS WITH CHIMICHURRI SAUCE

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SWEET POTATO + CHICKPEA TACOS WITH CHIMICHURRI SAUCE


Ingredients

  • •1 large sweet potato
  • •1/2 large sweet onion
  • •6 mini bell peppers (or 3 regular)
  • •1 zucchini
  • •1 can chickpeas (drained and rinsed)
  • •2 tbsp cumin
  • •1 tbsp chili powder
  • •salt
  • •pepper
  • •corn tortillas
  • •chimichurri sauce (below)
  • CHIMICHURRI SAUCE BY MINIMALIST BAKER
  • •3 tsp minced garlic
  • •1 cup cilantro (leaves)
  • •1 cup parsley (leaves)
  • •1/2 avocado
  • •1/4 tsp salt
  • •3 tbsp lime juice
  • •1 tbsp maple syrup •water to thin

Instructions

  1. Dice your sweet potato + peppers + onion + zucchini into small chunks
  2. Heat a skillet over medium heat and drizzle with olive oil. Add the sweet potato and sautee until they become soft, stirring frequently (15-20 minutes)
  3. Reduce the heat to low and add the onion + pepper + zucchini + chickpeas
  4. Add the cumin + chili powder + salt + pepper, stir to combine, let the mixture simmer for about 10 more minutes
  5. In the meantime, make the chimichurri sauce by placing all ingredients in a blender and blending until smooth
  6. To serve, you can warm up your tortillas if desired, top with sweet potato mixture and chimichurri sauce.

 

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