These Roasted Sweet Potato Broccoli and Chickpea Tacos are healthy, filling, and flavorful. All the veggies and chickpeas are roasted with a spice mix and then topped with a zingy cilantro lime tahini sauce. Great for dinner, but it can also be enjoyed for breakfast or lunch.
I love roasting big trays of vegetables almost as much as I love tacos, so these Roasted Sweet Potato Broccoli and Chickpea Tacos made sense! This is a great sheet-pan dinner recipe that can be made with almost any veggies you have on hand. It’s great for a weeknight dinner, and leftovers can be enjoyed for lunch the next day.
The weather is warming up here, so I thought I would sneak in one more cozy roasted veggie recipe. Roasting vegetables brings out great flavors; the sweet potato and broccoli go so well with chickpeas.
Roasted Sweet Potato Broccoli and Chickpea Taco Ingredients
- Sweet Potatoes – This recipe can use any sweet potato/yam color. I like to peel mine, but it’s totally up to you. Sweet potato skins are healthy but can sometimes be a little tough.
- Broccoli – I mainly used broccoli florets for this recipe because once they’re coated in oil, the spices get in there and taste so good. However, all parts of the broccoli can be used. I haven’t made this recipe using frozen broccoli, but it would probably work fine.
- Chickpeas – I used a can of chickpeas for these tacos. Chickpeas are great because they get nice and crispy in the oven when roasted with sweet potato and broccoli. Black beans are also good in these tacos, but it’s best to add them just before the vegetables are fully roasted.
- Onion – I added some chopped purple onions, but you can use any onions you like.
- Seasonings – I made a spice mixture using cumin, paprika, smoked paprika, garlic powder, onion powder, and salt.
- Tahini Sauce – The tahini sauce is optional but really kicks these tacos up a notch. It’s made by blending tahini, water, lime juice, zest, cilantro, garlic, and soy sauce until smooth. It adds creaminess as well as lots of flavor.
- Tortillas – I used corn tortillas that I lightly charred on the gas burner. Flour tortillas can be used if you prefer.
- Guacamole – I added a little guacamole to the bottom of the tortilla and it helped keep all the ingredients in place.
- Optional Toppings – Fresh cilantro, pico de Gallo, salsa, hot sauce, cheese, tomato, raw onion.
Why Your Body Will Love These Tacos
- Immune System Support – Sweet potato and broccoli contain a good amount of Vitamin A, which helps the body fight infections and keeps the immune system healthy. Alongside Vitamin A, sweet potatoes contain beta-carotene and carotenoids to protect our eyes and muscles. Broccoli has many antioxidants that further support the immune system.
- Heart Health – The potassium and magnesium in sweet potatoes help reduce blood pressure and stroke risks and can help lower cholesterol. The fiber in broccoli and sweet potatoes helps us maintain healthy blood sugar and cholesterol levels.
How To Make These Roasted Sweet Potato Tacos
- Preheat oven to 425 degrees F. Add the sweet potato, broccoli, onion, and chickpeas to a large baking sheet. Drizzle with oil and add all your seasonings. Use your hands to mix everything together until all veggies are coated with oil and spices. Place in the preheated oven and roast until fork tender and browned, about 45 minutes. Remove from the oven and let cool for a few minutes.
- Prepare the tahini sauce while the vegetables are roasting. Add all sauce ingredients to a blender and blend until completely combined and creamy. You may want to add extra water or lime juice, depending on how thick your sauce is.
- Prepare your tortillas. You can warm them on the open flame of a gas stove, in the microwave, or a pan with a little cooking spray. I like to spread a spoonful of guacamole on the bottom of the tortilla, and then you can add a couple of scoops of the roasted veggie and chickpea mixture.
- If desired, top with a drizzle of the green tahini sauce and fresh cilantro. Enjoy!
Sheet-Pan Taco Recipe Frequently Asked Questions
- Is this recipe vegan? Yes!
- Is this recipe gluten-free? Yes, just make sure to use gluten-free corn tortillas.
- How long do the roasted vegetables stay good in the refrigerator? If stored in an airtight container, they should last about 4 days in the refrigerator. Re-heat in the microwave or in a skillet on the stovetop.
- Is this recipe freezer-friendly? I haven’t frozen it myself, but I don’t think it would be great after being frozen; the texture of the chickpeas would probably be hard. If you try it, be sure to let me know how it works!
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!
Looking For More Delicious Vegan Taco Recipes?
Vegan Carnitas Tacos with Mushrooms
BBQ Cauliflower an Chickpea Tacos with Creamy Lime Slaw
Buffalo Cauliflower Tacos with Ranch Slaw
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Roasted Sweet Potato, Broccoli and Chickpea Tacos with Green Tahini Sauce
- Total Time: 1 hour
- Yield: 4-6 1x
- Diet: Vegan
Description
These Roasted Sweet Potato Broccoli and Chickpea Tacos with Green Tahini Sauce are flavorful, filling and delicious! This is a great sheet pan dinner that can be customized to whatever veggies you have on hand.
Ingredients
Scale
- 1 large sweet potato, peeled and diced (about 3 cups)
- 3 cups diced broccoli florets
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 red onion, diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon granulated garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Corn tortillas
- For serving: guacamole, avocado, lettuce, tomato, fresh cilantro, hot sauce, salsa, etc
Green Tahini Sauce (optional)
- 1/2 cup tahini
- 1 big bunch cilantro
- 2–3 cloves garlic
- Juice and zest of 1 large lime
- 1 tablespoon tamari, or soy sauce
- 1 tablespoon nutritional yeast
- 1/2 cup water, room temperature is good
- Salt and roasted red pepper flakes, to taste
Instructions
- Pre-heat oven to 425 degrees F. Add the sweet potato, broccoli, onion and chickpeas to a large baking sheet. Drizzle with oil and add all your seasonings. Use your hands to mix everything together until all veggies are coated with oil and spices. Place in the pre-heated oven and roast until fork tender and browned, about 35-40 minutes. Remove from the oven and let cool for a few minutes.
- Prepare the tahini sauce while the vegetables are roasting. Add all sauce ingredients to a blender and blend until completely combined and creamy. You may want to add extra water or lime juice, depending on how thick you want your sauce to be.
- Prepare you’re tortillas. You can either warm them on the open flame of a gas stove, in the microwave or in a pan with a little cooking spray. I like to spread a spoonful of guacamole on the bottom of the tortilla and then you can add a couple scoops of the roasted veggie and chickpea mixture.
- Top with a drizzle of the green tahini sauce and fresh cilantro, if desired. Enjoy!
Notes
Nutrition info does include the tahini sauce
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner, Vegan
- Method: Oven, Blender
- Cuisine: American
I would like to try these but I need to very careful of saturated and trans fats due to a heart condition. It is showing there are 23.5g of fat. Do you know what kind of fat in these? Thank you for your help.
Hi Janice, the fat in the olive oil is monounsaturated fat and the fat in the tahini is polyunsaturated fat. I believe that both are considered to be healthier for the heart than the two you mentioned, but definitely talk to your doctor if you feel unsure!
Is there something else that can be used instead of cilantro in the tahini sauce?
Definitely! You can use any kind of fresh herb that you like (parsley, mint, green onion, etc…)