Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos
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.
Servings 4 Servings
- 2 Medium organic sweet potatoes
- 2 Tbsps extra virgin olive or grapeseed oil (I use California Olive Ranch)
- sea salt + black pepper, to taste
- 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
- 1 cup uncooked quinoa, multi-color
- 3 cups water OR organic veggie stock (See Post for more info!)
- sea salt + black pepper, to taste
- soft flour tortillas, charred or toasted (Use GF version if desired; See Notes!)
- 1/2 Medium purple onion, finely chopped
- Chipotle Ranch Dressing + Quick Marinade
- Guacamole, optional (See Notes!)
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.
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.
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.