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 chopped cilantro


  1. Preheat the oven to 450 degrees Fahrenheit

  2. In a bowl whisk together the turmeric, cinnamon, ginger, garlic powder, cumin, 1/2 teaspoon paprika, salt and olive oil

  3. 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 half way 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.

  4. In a bowl whisk together the yogurt, juice from half a lime and ½ teaspoon paprika. Set aside

  5. To assemble the tacos place a small handful of spinach in each tortilla, top with large spoonful’s of the sweet potatoes and chickpeas followed by the chopped tomatoes, lime yogurt and cilantro.