Roasted Sweet Potato and Chickpea Tacos with Spicy Sriracha Hoisin Mayo
Roasted sweet potato and crispy chickpea tacos topped with a spicy sriracha hoisin mayo drizzle - an easy, flavorful weeknight meal!
Yield: 4 servings
  • 2 tbsp olive oil
  • 3 medium sweet potatoes, peeled and cut into ½-inch cubes
  • 1 (15 oz) can chickpeas, drained and patted dry
  • salt, to taste
  • 4 tbsp kewpie mayonnaise
  • 2 tbsp hoisin sauce
  • 2 tbsp sriracha
  • 12 corn tortillas, warmed
  • toasted sesame seeds, to garnish
  1. Heat oven to 400F.
  2. In a large bowl, toss the olive oil, sweet potatoes, and chickpeas together. Spread on a parchment-lined baking sheet and season to taste with salt. Roast for 25 minutes.
  3. Meanwhile, in a small bowl whisk together the mayonnaise, hoisin sauce, and sriracha. Set aside.
  4. Once the sweet potatoes and chickpeas are cooked, divide them among the tortillas. Drizzle with the sriracha hoisin mayo and top with sesame seeds to garnish. Serve immediately.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at