Sweet Potato + Chickpea Tacos with Chimichurri Sauce

Let’s taco about Tuesdays… what a great way to find an excuse every week to eat tacos (as if we needed one). These tacos are simple + sweet + savory + fresh + festive. They feature chickpeas and sweet potatoes accompanied by mini bell peppers, onion, and zucchini topped with the ever so delicious Chimichurri Sauce from Minimalist Baker. Made in 20 minutes and you’ll have plenty of leftovers! I also had this for lunch the next day without the corn tortilla and simply topped it with the chimichurri sauce and avocado and it.was.delicious. It doesn’t have to be Tuesday to make these yummy tacos. It could also be a great Meatless Monday meal #eatlessmeat (or any other day of the week meal), so give it a try and let me know whatcha think!

Sweet Potato + Chickpea Tacos with Chimichurri Sauce

Prep time: 5 min
Cook time: 25 min
Total time: 30 min


  • 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


  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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