Chickpea and Sweet Potato Tacos Italian-Style

Bring a taste of Italy to Taco Tuesday with this Chickpea and Sweet Potato Tacos Italian-Style! These vegetable corn meal tacos are packed with arugula, roasted sweet potatoes, crispy chickpeas, and then topped with a magical Italian Salsa made with fresh grape tomatoes, red onion, basil, and balsamic glaze. Chickpea and Sweet Potato Tacos recipe is bursting with flavor! The seasonings are straight from the spice rack, Italian seasonings, garlic powder, smoked paprika, cayenne pepper and of course, a little parmesan cheese for extra Italian flair! This dish is perfect for lunch or a healthy, flavorful meal. It’s so delicious! Enjoy!
Bring a taste of Italy to Taco Tuesday with these Chickpea and Sweet Potato Tacos!
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❓ Eat Color with Claudia Cooking channel is about cooking healthy and colorful meals! I'll also show you how to cook authentic Italian dishes, make things from scratch and adjust ingredients to keep dishes low in preservatives!
Ingredients:
1 large, sweet potato, peeled and diced
1 can chickpeas, drained and rinsed
4 tablespoons extra virgin olive oil
1 tsp. Italian seasonings
½ plus ¼ tsp. garlic powder
½ plus ¼ tsp. smoked paprika
salt
pepper
¼ cup grated parmesan cheese
1/2 cup sweet balsamic vinegar
3 tbsp. fresh sliced basil leaves
12 yellow or white corn tortillas
Fresh arugula
Italian Salsa:
1 cup quartered grape tomatoes
2-3 tbsp. finely diced red onion
2 tbsp. fresh sliced basil
1 tbsp. balsamic glaze
salt and pepper to taste
Recipe:
Preheat oven to 400 degrees.
In a large bowl, toss the diced sweet potatoes with 2-3 tbsp. olive oil, 1 tsp. Italian seasonings, ½ tsp. garlic powder, ½ tsp. smoked paprika, ½ tsp. salt and ¼ tsp. pepper. Toss well.
Spread the sweet potatoes on a parchment-lined baking sheet and roast for 15 minutes.
Drain, rinse and dry the chickpeas.
Place the chickpeas in the same bowl as the sweet potatoes and add 2-3 tbsp. olive oil, ¼ tsp. garlic powder, ¼ tsp. smoked paprika and a pinch of cayenne pepper. Toss well.
Once the sweet potatoes come out of the oven, raise the temperature to 425 degrees and add the chickpeas to the pan. Stir the sweet potatoes and chickpeas together. Add another drizzle of olive oil if you feel necessary. Spread them out on the baking sheet. Roast for another 15 minutes.
Once roasted, remove from the oven and pour into a bowl. Add a tablespoon of balsamic vinegar, ¼ cup parmesan cheese and 2 tbsp. basil. Stir to combine. Set aside.
In a small bowl, prepare the Italian Salsa by combining grape tomatoes, red onion, basil and balsamic glaze.
*To make balsamic glaze, simply place ½ cup of balsamic vinegar in a small saucepan. Bring to a simmer over medium heat. Simmer for 5-10 minutes or until the glaze sticks to the back of a spoon. Remove from heat until ready to use. If the glaze hardens, simply add a few drops of water and stir to loosen.
Assemble the Tacos:
Warm the tortillas either in a dry skillet or in the oven on 350 degrees.
Place a handful of arugula on each tortilla.
Spoon the roasted potato and chickpea mixture onto the arugula.
Top with a spoonful of Italian Salsa.
Finish with a drizzle of balsamic glaze.
Serve and enjoy!
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[@amir_hamza74]

yummy😋

[@eatcolor]

Thank you, Amir!!

[@amarvalolagatumi]

my favorite

[@eatcolor]

@@amarvalolagatumi I’m so glad!!! Thank you!

[@MST.MONOARABEGUM-w4o]

It’s so delicious

[@eatcolor]

Thanks so much!!

[@NurjahanBegum-u4f]

delicious

[@eatcolor]

Thank you 😋

[@forhadahamedd]

good video

[@eatcolor]

@@forhadahamedd I appreciate your comment so much! Thank you!