Moroccan Sweet Potato & Chickpea Tacos

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If you love tacos as much as we do and want to change things up, you won't want to miss this vegetarian taco!

These are not your traditional tacos! Our friend Carmen at Every Last Bite has made another incredible recipe for us that you will love. This Moroccan Sweet Potato and Chickpea Taco recipe will leave you wanting to partake in Taco Tuesday every week. Caramelized sweet potatoes, crunchy chickpeas, and a rich blend of Moroccan spices make these vegetarian and gluten-free tacos stand out from the norm.

Say adios to guacamole and refried beans because we are spicing things up with these delicious Moroccan-inspired tacos. We packed each tortilla with caramelized cubes of sweet potato, crunchy spiced chickpeas, spinach, fresh tomatoes, and a zesty lime yogurt. To capture the rich flavors of Morocco, the sweet potato and chickpeas are tossed in a blend of cinnamon, immune-boosting ginger, paprika, cumin, and turmeric, which is a powerful anti-inflammatory. Although vegetarian, the chunks of sweet potatoes and protein-rich chickpeas are substantial enough to satisfy even the hungriest of carnivores.

Moroccan Sweet Potato & Chickpea Tacos

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 1/2 tsp. turmeric
  • 3/4 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. garlic powder
  • 1 tsp. cumin
  • 1 tsp. paprika
  • pinch of salt
  • 1-1/2 tbsp. olive oil
  • 4 gluten-free tortillas of your choice
  • 2 sweet potatoes, peeled and cut into small cubes
  • 1 can chickpeas
  • 1 cup spinach, washed and roughly chopped
  • 1/4 cup fat-free Greek Yogurt
  • 1 lime
  • 1/2 cup diced tomatoes
  • 1/4 cup cilantro, chopped


  • Preheat the oven to 450 degrees Fahrenheit.
  • In a small bowl, whisk the turmeric, cinnamon, ginger, garlic powder, cumin, 1/2 teaspoon paprika, salt, and olive oil.
  • Place the cubed sweet potato and chickpeas on a baking sheet. Pour the oil and spice mixture over them and toss until well coated. Bake for 20 minutes in the oven, flipping the sweet potatoes halfway through to ensure they are evenly cooked. Remove from the oven once the chickpeas are crisp and the sweet potatoes are lightly browned and caramelized.
  • In a bowl, whisk the yogurt, juice from half a lime, and ½ teaspoon paprika. Set aside.
  • To assemble the tacos, place a small handful of spinach in each tortilla, top with large spoonfuls of the sweet potatoes and chickpea mixture, followed by the chopped tomatoes, lime yogurt, and cilantro.  
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by Camila Alves McConaughey