By Alanna Taylor-Tobin | The Bojon Gourmet
Prep time: 30 minutes
Cook time: 1 hour
These nourishing vegan tacos are packed with sweet potatoes, spiced chickpeas, and thick cashew cream flavored with cilantro and lime. Sliced radishes add crunch, and quick pickled red onions lend a savory, tangy bite. Maple syrup creates a glossy glaze on the sweet potatoes, making them taste a little bit like barbecued ribs thanks to a dose of smoked paprika and chili powder. The maple stream makes it extra easy to measure out small quantities of maple syrup but you can use any Coombs maple you like here.
The pickled onion and cashew crema can both be made several days ahead and refrigerated. You’ll have some of both left over. If you don’t have a high-speed blender for making the cashew crema, you can try soaking the cashews for several hours ahead of time. Or simply swap the crema out for yogurt or sour cream.
1 large red onion, thinly sliced into rounds or half rounds
2 tablespoons sugar
1 tablespoon fine sea salt
1 cup hot water
1 cup rice vinegar or white wine vinegar
2 pounds orange-fleshed sweet potatoes (3-4 medium), peeled, cut into 2×1-inch wedges
2 tablespoons sunflower oil or other neutral oil
2 tablespoons Coombs Maple Syrup (any grade)
1 teaspoon chili powder (the kind that is mild and has other spices blended in)
1 teaspoon smoked paprika
½ teaspoon fine sea salt
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon sunflower oil or other neutral oil
¼ teaspoon chili powder
¼ teaspoon smoked paprika
Big pinch fine sea salt
Cilantro Cashew Crema:
1 ½ cups Cashews
¾ – 1 cup cool water
½ large bunch Cilantro washed and chopped (stems ok)
Lime juice from 1-2 large limes
¾ teaspoon salt
6 (6-inch) tortillas
1 large avocado, pitted, peeled, and thinly sliced
4 radishes, thinly sliced
Lime wedges, for serving
Shredded cabbage or microgreens, optional
In a large jar, combine the sugar, salt, and hot water; stir to dissolve. Add the vinegar and onion. Let sit while you prepare the other ingredients, at least 30 minutes. Or chill for up to 1 week.
Sweet Potatoes and Chickpeas:
Position racks in the upper and lower thirds of the oven and preheat to 400ºF. Line 1 large and 1 small rimmed baking sheet with parchment paper for easy cleanup.
Place the sweet potato wedges in a large bowl and toss with the oil, maple syrup, chili powder, paprika, and salt to combine. Spread evenly on the large baking sheet. Roast until glazed and golden on the outside and tender on the inside, 35-45 minutes, turning the pieces once or twice during the baking time.
Meanwhile, toss the chickpeas in a medium bowl with the oil, chili powder, smoked paprika, and salt. Spread them on the smaller baking sheet and roast until golden and slightly crispy, 25-35 minutes.
Combine the cashews and ¾ cup water in the bowl of a high-speed blender and puree until very smooth, adding more water if needed. Chill if the mixture is warm. Add the cilantro, juice of 1 lime, and salt, and blend until very smooth. Taste, adding more salt or lime if you like. Add enough water to make the crema thin enough to drizzle. Chill until needed, up to 1 week.
Char the tortillas over a gas flame or in a hot skillet and stack in a clean kitchen towel to keep them pliable and warm. Spread each tortilla with a big spoonful of cashew crema, and layer with pickled onion, sweet potato, chickpeas, avocado, radish, more cashew crema, cilantro, and cabbage or microgreens if using. Pass extra lime wedges at the table.