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Sweet potatoes are more than just a trendy ingredient; they are a nutritional powerhouse. Packed with vitamins A and C, potassium, and fiber, sweet potatoes contribute significant health benefits to any meal. Their natural sweetness and earthy flavor create a delightful contrast when paired with savory components, making them an ideal filling for tacos.

Roasted Sweet Potato and Garlic Hummus Tacos

Discover the vibrant and nutritious Roasted Sweet Potato and Garlic Hummus Tacos that are perfect for any plant-based meal. These delicious tacos feature the natural sweetness of roasted sweet potatoes combined with creamy garlic hummus, creating a satisfying dish rich in vitamins and flavor. Easy to customize for various diets, they are ideal for health-conscious eaters and anyone looking to enjoy wholesome, nourishing food. Elevate your taco night with this tasty vegetarian option!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

3 tablespoons olive oil, divided

Salt and pepper, to taste

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 can (15 oz) chickpeas, drained and rinsed thoroughly

1/4 cup tahini (sesame seed paste)

2 cloves garlic, finely minced

2 tablespoons fresh lemon juice

2-3 tablespoons water (more as needed for consistency)

Fresh cilantro leaves, for garnish

8 small corn tortillas

Sliced avocado, for topping

Crumbled feta cheese or vegan cheese (optional), for garnish

Lime wedges, for serving

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the diced sweet potatoes with 2 tablespoons of olive oil, smoked paprika, ground cumin, salt, and pepper. Toss well until the sweet potatoes are coated evenly. Transfer the seasoned potatoes to a baking sheet in a single layer. Roast for 25-30 minutes, turning them halfway through, until they are tender and lightly caramelized.

    Prepare the Hummus: While the sweet potatoes are roasting, place the drained chickpeas, tahini, minced garlic, lemon juice, and the remaining tablespoon of olive oil into a food processor. Pulse until the mixture is smooth. Gradually add water, one tablespoon at a time, until you achieve your desired creamy consistency. Taste and season with additional salt if needed.

      Warm the Tortillas: In a skillet over medium heat, lightly toast the corn tortillas for about 30 seconds on each side or until they are warm and pliable. Keep them warm in a clean kitchen towel after toasting.

        Assemble the Tacos: Take each warm tortilla and spread a generous layer of the roasted garlic hummus across the top. Add a scoop of the roasted sweet potatoes, followed by a few slices of avocado. Finish with a sprinkle of fresh cilantro. If desired, crumble some feta cheese or sprinkle your favorite vegan cheese on top.

          Serve: Serve the tacos immediately, accompanied by lime wedges on the side for squeezing over the filling.

            Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings

              - Presentation Tips: Arrange the assembled tacos on a colorful platter, and garnish with additional cilantro. Place lime wedges in an appealing manner around the tacos for an inviting presentation.