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Roasted Chickpea & Sweet Potato Tacos

Joscelyn Abreu
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

Avocado, slices

1/4

Avocado, about 2-3 tablespoons, ripe

1

Bell pepper

1/4 cup

Cilantro, fresh

1

Cilantro

1

ear Corn, fresh

1

Garlic clove

1/4 tsp

Garlic powder

1

Lemon or lime, juice of

1

Lettuce/spinach

1 tbsp

Onion

1

Radish

1

Red cabbage

2

Sweet potatoes, medium

1/2 tsp

Chili powder

1

sprinkle Cinnamon and/or nutmeg

1

Coconut or avocado oil

2 tbsp

Coconut or avocado oil

2 cups

Masa mix

1 tsp

Paprika or smoked paprika

1/2 tsp

Salt

1

Salt and pepper

1 pinch

Salt and pepper

3/4 cup

Cashews, Raw

1/4 tsp

Cumin

1/2 cup

Almond milk or water, unsweetened original

1 1/2 cups

Water, hot