Vegan Tomatillo Sweet Potato and Chickpea Tacos

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

A while back I created another vegan taco recipe. Have you had my Guajillo Sweet Potato Tacos? Well it is one of my best recipes ever BUT the only downside to them is that they are a bit time consuming to make.

I wanted to create a simpler recipe that would be better for an easy, weeknight meal. Really all you have to do is chop some veggies, roast some chickpeas and simmer the filling. It is incredibly easy but also incredibly delicious.

Tomatillo salsa is one of my personal favorites. I love the sweetness and tang. This flavor also complements the sweet potatoes really well. You can pick up a jar of your favorite tomatillo or salsa verde. I often end up grabbing the one by Frontera Grill.

The roasted chickpeas give a great crunch to this dish and also another layer of flavor. Gives these tacos a little protein too. I personally LOVE to snack on roasted chickpeas.

Feel free to get creative and included any of your favorite toppings. I personally LOVE me some Spicy Pickled Onions.

Vegan Tomatillo Sweet Potato and Chickpea Tacos
Serves 6
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Tomatillo Sweet Potatoes
  1. 2 Tbsp olive oil
  2. 1 bell pepper, sliced
  3. ½ red onion, sliced
  4. 2 sweet potatoes, cubed (approximately 4 cups)
  5. ½ tsp sea salt
  6. ½ tsp garlic powder
  7. 1 - 4oz can green chiles
  8. 1 jar tomatillo salsa (16oz)
  9. 1 cup water
Roasted Chickpeas
  1. 1 can chickpeas, strained
  2. 2 Tbsp olive oil
  3. ½ tsp sea salt
  4. ½ tsp garlic powder
  5. ¼ tsp chili powder
Optional Add-ons
  1. Taco shells (I like cassava tortillas)
  2. Spicy pickled onions
  3. Avocado
  4. Cilantro
  1. Preheat oven to 450 and grab a cast-iron skillet or line a baking sheet with parchment paper.
  2. 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.
  3. Remove from the oven and sprinkle on the garlic and chili powder. Stir and set aside
  4. Heat a soup pot or dutch oven to medium-high heat and add the oil.
  5. Once hot add the bell peppers, onions and sweet potato and sauté for 2-3 minutes.
  6. Add the salt, garlic, green chiles, salsa and water. Stir and place the lid on the pot and let simmer for 25 minutes.
  7. 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.
  8. 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.
  1. This is a great dish to make ahead of time and reheat before eating.
Jessi's Kitchen

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