Chickpea and Rosemary Roasted Potato Breakfast Tacos

I leaned into Mexican food pretty hard when I was in college. I switched over to a plant-based diet when I was 21, and my taco order was the one thing that didn’t change too much. A couple of corn tortillas folded around rice, beans, avocado, and pico de gallo made me a very happy girl after a night out with friends. Tacos are still one of my favorite meals to grab on the go, but I can’t help but feel a little bit left out when it comes to breakfast tacos. Where are the vegan options? This recipe for chickpea and rosemary roasted potato vegan breakfast tacos is a game changer.

Whoever decided it’s acceptable to eat tacos first thing in the morning is a genius. I think we’d be great friends. It makes total sense – tortillas are perfect vehicles for breakfast food. Chickpea scramble, rosemary roasted potatoes, and fresh veggies tuck so nicely into warmed tortillas. Really, it’s a winning combination.

This might seem like a lot of work for breakfast, but hear me out. You can make the roasted potatoes ahead of time and stash them in the fridge. The scrambled chickpeas also store well in an airtight container. On Saturday morning, invite some friends over for brunch and re-heat the filling as you sip mimosas. The mouthwatering scent of rosemary roasted potatoes will fill your kitchen and get everyone excited for the main course.

You can assemble these tacos for your guests, but we like the idea of a taco bar where everyone gets to create his or her own. We listed some topping suggestions below, like sliced cabbage (for crunch!) and fresh tomatoes. Don’t forget the hot sauce! These chickpea and rosemary roasted potato vegan breakfast tacos are gluten-free, soy-free (if you skip the miso), sugar-free, and nut-free, making them perfect for feeding a crowd with dietary restrictions and allergies.

Chickpea and Rosemary Roasted Potato Vegan Breakfast Tacos

★★★★★ 5 from 1 reviews

• Author: Kate Kasbee
• Prep Time: 20 mins
• Cook Time: 35 mins
• Total Time: 55 minutes
• Yield: 8 tacos 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Vegan

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Description

These chickpea and rosemary roasted potato vegan breakfast tacos are gluten-free, soy-free (if you skip the miso), sugar-free, and nut-free, making them perfect for feeding a crowd with dietary restrictions and allergies.

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Ingredients

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For the roasted potatoes

• 2 cups red potatoes, diced into ½-inch chunks
• 1 Tbsp. olive oil
• ½ Tbsp. fresh rosemary, chopped
• 2 garlic cloves, minced
• ¼ tsp. salt
• Few twists of lemon pepper (or black pepper with a squeeze of lemon)

For the scrambled chickpeas

• 1 15-oz. can chickpeas, drained and rinsed
• ½ cup yellow onion, diced
• ¼ cup water
• 1 tsp. yellow or white miso paste
• ¼ tsp. turmeric
• ½ tsp. onion powder
• ½ tsp. garlic powder
• ¼ tsp. salt
• Few twists of black pepper
• 1 tsp. olive oil
• 2 cups baby spinach

For the breakfast tacos

• 8 corn tortillas (ensure gluten-free if necessary)
• 1 cup green or purple cabbage, thinly sliced
• 1 cup cherry tomatoes, quartered

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Instructions

1. Preheat your oven to 400F and line a baking sheet with parchment paper. Spill the diced potatoes onto the baking sheet and drizzle with olive oil. Sprinkle on the fresh rosemary, garlic, salt, and lemon pepper. If you don’t have lemon pepper, just use freshly cracked black pepper and squeeze a bit of lemon on top.
2. Toss the potatoes and stick them in the oven for 25 minutes, stirring every 10 minutes or so. When done, the potatoes should be fork tender and golden brown.
3. Meanwhile, put the chickpeas in the bowl of a food processor and hit the pulse button a couple times to break them up slightly. Don’t blend – we don’t want hummus! Transfer the chickpeas to a small bowl and add the chopped onion.
4. Heat the water in the microwave (30 seconds) or on the stovetop and whisk in the miso paste. Add the turmeric, onion powder, garlic powder, salt, and a few twists of black pepper. Stir and adjust flavors to taste.
5. Warm the olive oil in a skillet over medium heat. When hot, add the chickpeas and onion. Pour in half of the miso mixture and stir. Continue to cook for 5 minutes, stirring occasionally, until the liquid has reduced. Then pour in the remaining miso mixture and cook for another 3 to 5 minutes. Add the baby spinach in the last minute of cooking and cook until wilted. Remove the skillet from heat.
6. As the chickpea scramble cooks, warm up the tortillas in the microwave or in a dry pan on the stovetop. When you’re ready to eat, add a few tablespoons of the chickpea scramble to the center of each tortilla followed by the roasted potatoes, cabbage, and chopped tomato. Add a dab of hot sauce, if desired. Enjoy warm.

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Notes

You can make these vegan breakfast tacos soy-free by swapping the miso paste for a pinch more salt.

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