Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos

March 20, 2020

These Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos are the absolute perfect tacos your taste buds will ever taste! An easy vegetarian option for the entire family that is weeknight-friendly, meal-prep ready, made in under 45 minutes, and jam-packed with bold, savory flavors. Gluten-free option.

Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos

Sponsored Post: This post is sponsored by Drew’s Organics but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.

Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos

I love tacos. I mean, I SERIOUSLY LOVE TACOS!

Yes, I had to write that in all caps to showcase my true love for them. haha.

Are you a taco lover?

These Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos (using a deliciously creamy Chipotle Ranch Dressing + Quick Marinade) are one of my latest faves and trust me, you and your family are sure to love them too.

I couldn’t be more excited to share this recipe with ya’ll. It’s such a flavorful dish and for those of you who follow Orchids + Sweet Tea regularly—you know that I’m all about flavor!

While some of you wait for Tacos Tuesdays, I’m that girl who could eat tacos ANY DAY! Seriously, who needs a designated day for tacos?

Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos

For all of my taco lovers, I definitely recommend making these Jerk Salmon Tacos + Avocado Cilantro Lime Sauce. Packed with bold, spicy, + savory Jamaican flavors–this recipe is a sure crowd pleaser and is finger-licking goodness on a plate.

If you’re a meat lover, then these Sweet Heat BBQ Braised Rib Tacos are the perfect easy dish for the spring/summer or any season.

Not into meat or fish? No worries—Vegan Black Bean Tacos + Avocado Basil Mango Sauce offer a real kick of flavor.

OK, so let’s talk about this recipe for a sec!

Thankfully, my friends at Drew’s Organics loved my brand and mission so much that they chose to work with me on creating a dynamite recipe that works for both our audiences.

WHO ARE THEY? WHAT’S SO GREAT ABOUT THIS BRAND?

Firstly, I want to start by saying that I’ve always been a true fan of Drew’s Organics! I often purchase them from Amazon or select Organic Grocers, both online and in store.

Secondly, not only are their dressings/marinades and salsas amazing, but their mission is also.

When it comes to their dressings/marinades, they offer a ton of flavor options, which makes it perfect for almost every dish.

These tacos specifically uses their Chipotle Ranch Dressing + Quick Marinade, however, they also have other awesome flavors which include: Creamy Ranch, Classic Italian, Roasted Garlic Peppercorn, Romano Caesar, Rosemary Balsamic, Poppy Seed, Honey Dijon, Thousand Island, Tahini Goddess, French Dressing, Shiitake Ginger, Greek Olive, Thai Coconut Sesame, and Orange Sesame Ginger.

Back to the mission. Drew’s Organics believes in creating delicious and healthy foods (much like we do!) by offering products that are Organic, have No GMOs, and are Gluten-Free.

In addition, they are committed to using only high quality expeller-pressed oils along with offering Paleo, Vegan/ Plant-based, and No-Sugar Added options, which is great!

Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos

WHAT YOU’LL LOVE MOST ABOUT THESE TACOS!

They’re SUPER EASY to make.

Uses mostly pantry staple ingredients.

Bold flavors—Sweet + Spicy go so well together!

Chickpeas are just so delicious!

Fully loaded!!!

Easy weeknight meal option.

Completely meal-prep friendly!

Great vegetarian option for everyone!

Fun cooking activity for entire family.

And just absolutely wholesome and perfect for any kind of weather.

Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos

If you’re completely stumped or have no idea how to even fully transition into a Vegan diet, then you should check out our article on How to Best Transition into a Plant-Based or Vegan Diet.

I delve into the differences between both diets and easy steps to help you best transition without relapsing back into a regular diet. It’s definitely about making progress and not going completely ‘cold turkey’.

Of course, you can always sign up to our weekly Newsletter so that you receive a FREE Vegan Substitute Guide which lists a ton of awesome options for diary, meat, and so on.

HATE COOKING QUINOA IN FEAR OF IT BEING BLAND?

OK, so I’ve heard so many people talk about not really being a huge fan of quinoa because it has no taste or the taste is so bland.

Honestly, the KEY is to build flavor for every component of your dish so that together, the flavor is EXPLODING, including with your quinoa.

MY SECRET? Veggies stock or chicken stock (for non-vegan/vegetarian options). Yup. Instead of using water, I just substitute with some sort of stock, adding salt or whatever based on necessity.

Trust me, your quinoa will NEVER BE THE SAME after this delicious trick.

CHARRED CORN/FLOUR TORTILLAS OR NAH?

Usually, when making my tacos, I don’t char the tortillas. Honestly, I’ve always admired the way they’ve done it on Food Network on Chopped or Top Chef, but I feared that I’d probably burn the kitchen down. Haha.

BUT YA’LL!! Charred tortillas MAKES A HUGGEEEEE DIFFERENCE!

For an extra layer of flavor, try this! And the great thing is that you don’t need a grill if you don’t already possess one. A stove top is just fine.

I used my gas-lite stove and simply roasted them for 20 seconds or so on each side while using a tong to flip them over.

Before you know it, they are done and your tacos are that much better!

NEED MORE DELICIOUS IDEAS FOR SWEET POTATO OR QUINOA?

These Healthy Vegan Stuffed Sweet Potatoes are the epitome of a delicious savory meal. These Vegan + GF stuffed sweet potatoes are tender, perfectly filled with roasted cajun chickpeas, kale, and topped with yogurt. 

This Vegan Sweet Potato Pasta w/ Kale + Spinach is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, without the dairy and cheese and of course with the amazing texture of Pappardelle noddles.

These Thick + Fluffy Sweet Potato Pancakes are healthy, dairy-free, and are the perfect way to kick-start your day. Whether you want an awesome seasonal flavor or just something sweetly homemade, this recipe makes for a great breakfast or brunch dish in just 25 minutes–total.

This Slow Cooker Quinoa Veggie Soup recipe is truly a delicious meal for those not so warm days. The warmth of great flavors and succulent taste of the individual veggies marrying together, makes this bowl of goodness completely irresistible.

Of course, for more deliciousness, you always search “Sweet Potato” or “Quinoa” our site’s search!

Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos

OK, let’s dig right into this recipe shall we?

Preheat your oven to 400 degrees Fahrenheit.

To begin, thoroughly rinse the outside of your potatoes off with warm water and then pat dry. Lightly poke each potato with a few small holes (to ensure that the inside cooks more quickly + evenly) and coat them fully with extra virgin olive oil or grapeseed oil.

Place on a baking sheet and bake for about 25-30 minute, until sweet potatoes are tender once pressed down slightly.

Meanwhile, roast the chickpea as well.

For Roasted Chickpeas: 

Line a baking sheet with parchment paper. In a medium bowl, add chickpea and seasonings, stirring them together until well coated.

Add chickpeas to baking sheet and bake for 15-20 minutes, tossing them mid-way until golden brown and crisp. 

Remove from oven and set aside.

To Cook Quinoa:

Begin by cooking the quinoa in a medium pot of 3 cups boiling water OR veggie stock (for extra flavor), whisking continuously as it begins to boil. Add a pinch of sea salt and reduce heat to low and simmer (covering the pot with a lid) for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, water has dried, and thickened. 

Assembly:

Once done, remove sweet potatoes from the oven and let them cool for a few minutes until you are able to remove the insides of the sweet potatoes and mash them together in a small bowl. Once fully mashed, season with salt + pepper to taste and set aside.

To serve, lightly char your corn/flour tortillas, then assemble tacos by: adding a spoonful of quinoa, sweet potato, chickpea, onions, jalapeños, and the Chipotle Ranch Dressing sauce.

Repeat until all tacos are made.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make these Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos
Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos

Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
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Ingredients

  • 2 Medium organic sweet potatoes
  • 2 Tbsps extra virgin olive or grapeseed oil (I use California Olive Ranch)
  • sea salt + black pepper, to taste

Roasted Chickpeas:

  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 2 tsps garlic powder
  • 2 tsps smoked paprika
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp cumin

Quinoa:

  • 1 cup uncooked quinoa, multi-color
  • 3 cups water OR organic veggie stock (See Post for more info!)
  • sea salt + black pepper, to taste

Other:

  • soft flour tortillas, charred or toasted (Use GF version if desired; See Notes!)
  • jalapeños
  • 1/2 Medium purple onion, finely chopped
  • Chipotle Ranch Dressing + Quick Marinade
  • Guacamole, optional (See Notes!)

Instructions

  • Preheat your oven to 400 degrees Fahrenheit.
  • To begin, thoroughly rinse the outside of your potatoes off with warm water and then pat dry. Lightly poke each potato with a few small holes (to ensure that the inside cooks more quickly + evenly) and coat them fully with extra virgin olive oil or grapeseed oil.
  • Place on a baking sheet and bake for about 25-30 minute, until sweet potatoes are tender once pressed down slightly.
  • Meanwhile, roast the chickpea as well.

For Roasted Chickpeas: 

  • Line a baking sheet with parchment paper. In a medium bowl, add chickpea and seasonings, stirring them together until well coated.
  • Add chickpeas to baking sheet and bake for 15-20 minutes, tossing them mid-way until golden brown and crisp. 
  • Remove from oven and set aside.

To Cook Quinoa:

  • Begin by cooking the quinoa in a medium pot of 3 cups boiling water OR veggie stock (for extra flavor), whisking continuously as it begins to boil. Add a pinch of sea salt and reduce heat to low and simmer (covering the pot with a lid) for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, water has dried, and thickened. 

Assembly:

  • Once done, remove sweet potatoes from the oven and let them cool for a few minutes until you are able to remove the insides of the sweet potatoes and mash them together in a small bowl. Once fully mashed, season with salt + pepper to taste and set aside.
  • To serve, lightly char your corn/flour tortillas, then assemble tacos by: adding a spoonful of quinoa, sweet potato, chickpea, onions, jalapeños, and the Chipotle Ranch Dressing sauce.
  • Repeat until all tacos are made.
  • Bon Appetit!

Tips & Tricks

TORTILLAS: To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.
STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
CHIPOTLE RANCH DRESSING: To purchase the Drew’s Organics’ Chipotle Ranch Dressing/Marinade as mentioned throughout this recipe, visit their site directly.
GUACAMOLE: 2 medium Haas avocados, 1 Tbsp juice of a lemon, pinch of sea salt, 1/2 tsp black pepper, pinch of cayenne pepper. Directions: Peel avocados and place them in a medium bowl. Mash avocados until it becomes smooth and lump-free. Add lemon juice, seal salt, black pepper, garlic powder, and pinch of cayenne pepper. Stir all ingredients together and set aside until ready to use. Refrigerate if necessary. 
 
 

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Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos.

ORCHIDS + SWEET TEA

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  1. First off your pictures really make your recipe stand out and they look super delish and I’m excited to try this Drew Organic chipotle ranch out it looks like an awesome addition to the tacos.

  2. Yum! Even though I don’t follow a vegan or vegetarian diet, plant-based tacos are always one of my absolute favorites! I can’t wait to give these a try. Quinoa is something I have not yet tried on a taco.

  3. Great, healthy and easy recipe, perfect for these crazy times we are experiencing! Love the fact this is vegetarian, can’t wait to try them!