Ingredients
Units
Scale
- Sweet Potatoes
- 2 sweet potatoes, cut to 1/4-1/2" matchsticks
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground chipotle powder
- Chickpeas
- 1 14 oz. can of chickpeas, rinsed and drained
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp chipotle powder
- Bok Choy
- 2 cups baby bok choy pieces
- 2 garlic cloves, minced or pressed
- 1 Tbsp black sesame seeds
- 6-10 small corn tortillas
- 1 avocado, sliced
- 1 cup salsa
- 1/4 cup chopped cilantro, for chopping
Instructions
- Preheat the oven to 400F.
- Start with the sweet potatoes, since they take the longest. Toss the cut sweet potatoes with the olive oil, salt, pepper, cumin, and ground chipotle powder. Arrange on baking sheets so that they are NOT touching each other, and bake for 30-40 minutes, or until cooked through and beginning to blacken around the edges.
- As soon as the sweet potatoes go into the oven, start on the chickpeas. Pat the chickpeas as dry as you can with a paper towel, then toss with the olive oil, salt, pepper, and chipotle powder. Spread into one layer on a baking sheet and add to the oven with the sweet potatoes. Cook for about 30 minutes total, or until crisp.
- Slice the baby bok choy into strips, about 1/2" wide each (I cut each one into three small pieces). Heat some olive oil in a skillet over medium-high heat, and add the bok choy. Cook for two minutes, then press in the garlic gloves and continue cooking for another 3 minutes before removing from the heat and tossing with the sesame seeds.
- To assemble, layer the bok choy, sweet potatoes, and crispy chickpeas on warm tortillas along with salsa, avocado, and cilantro. Add any other garnishes (like lime!) you like!