• 1 medium sweet potato, cut into 1/2-inch cubes (1 medium sweet potato is ~400 g or 3/4 lb)
  1 (15-oz. / 425 g) can chickpeas, drained and rinsed (or sub ~1 ¾ cups homemade)
  2 Tbsp avocado or olive oil
  1 Tbsp maple syrup
  1 Tbsp smoked paprika
  1 ½ tsp garlic powder
  1 tsp chili powder blend
  1/4 tsp cayenne pepper (optional)
  1/2 tsp sea salt
  1/4 tsp black pepper

• 3/4 cup raw cashews
  1 whole chipotle pepper in adobo sauce (just 1 pepper, not the whole can!)
  2/3 cup water (plus more for soaking)
  1 ½ tsp maple syrup
  1/2 medium clove garlic
  1/4 tsp sea salt

• 1 cup thinly sliced green cabbage
  8 lime wedges (NOT optional)
  8 (~6-inch each) tortillas of choice (we like corn tortillas or Siete almond flour tortillas)

1. Preheat your oven to 425 degrees F (218 C) and line a baking sheet with parchment paper. Set aside.
2. Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Soak for at least 15 minutes.
3. SWEET POTATOES & CHICKPEAS: Meanwhile, add the cubed sweet potatoes and drained and rinsed chickpeas to the parchment-lined baking sheet. Add oil, maple syrup, smoked paprika, garlic powder, chili powder, cayenne pepper (optional), sea salt, and black pepper and toss to coat. Bake for 20 minutes or until the potatoes are tender and the chickpeas are slightly browned. Everything should be slightly caramelized but still soft. You don’t want it to dry out too much.
4. CHIPOTLE CREMA: Meanwhile, drain your cashews and place them into a high-speed blender with the rest of the sauce ingredients (chipotle pepper, water, maple syrup, garlic, and salt). Blend on high until smooth and creamy.
5. TORTILLAS: To heat your tortillas, place a skillet over medium-high heat. Place a tortilla in the pan and heat on each side for 10-15 seconds until warm, then repeat with the remaining tortillas.
6. TACOS: Place ~1/3 cup of the sweet potato chickpea filling into the center of each warmed tortilla, top with a couple tablespoons of shredded cabbage and 1-2 tablespoons of chipotle crema, and serve each taco with a lime wedge. Squeeze the lime over each taco and enjoy!
7. If you have any extra crema, you can use it in taco bowls, on salads, or even as a dip for chips! Taco components will stay fresh for up to 3-4 days in the refrigerator when stored separately in airtight containers. Reheat sweet potato chickpea filling in a skillet over medium heat for 3-5 minutes, stirring occasionally, until warmed through. Not freezer friendly.

This recipe is from the Minimalist Baker.