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