Sweet Potacos

Taken from: http://www.hummusapien.com/vegan-taco-stuffed-sweet-potatoes/

For the sweet potatoes:

• 4-6 medium sweet potatoes, baked (alternatively, you can use taco shells of choice)

For the cilantro lime slaw:

• 0.5 small head red cabbage, shredded (about 5 cups)
• 1 tbsp lime juice
• ½ tsp salt (or to taste)
• 0.5 tsp pure maple syrup (can sub honey)
• 0.25 cup cilantro, chopped

For the cilantro lime crema:

• 1 medium ripe avocados
• 0.25 cup cilantro, packed
• 1.5 tbsp lime juice
• 1.5 tbsp water (more if needed to blend)
• 1 clove diced garlic (0.25 tsp garlic power)
• ¼ tsp salt

'For the taco filling

• 1-15oz cans chickpeas, drained and rinsed
• Heaping 0.25 cup pecans (or walnuts)
• 1 tbsp chili powder
• 2 tsp cumin
• 0.5 tsp garlic powder
• 0.25 tsp onion powder
• 0.5 tsp oregano
• 0.25 tsp smoked paprika
• 0.25 tsp cayenne pepper
• 0.25 tsp sea salt
• Freshly ground black pepper, to taste
• 0.25 cup water

(could amp up the seasonings)

Additional toppings:

• sliced jalapeños, salsa, hot sauce

1. Preheat oven to 400F. Pierce sweet potatoes several times with a fork. Place on lined baking sheet and bake for about an hour or longer, until fork tender.
2. Meanwhile, place slaw ingredients in a medium bowl, stirring to combine. Season to taste with salt. Refrigerate until ready to use.
3. Place all the cream ingredients in a blender (I used my nutribullet) and blend until completely smooth and creamy. Set aside.
4. Place one can of chickpeas and half the pecans in a large food processor. Pulse for about 5-10 seconds or until finely chopped (not mushy, but well combined). It should look "meaty." Dump into a bowl. Repeat with remaining chickpeas and nuts. Add spices and stir until combined.
5. Heat a large skillet sprayed with cooking spray over medium heat. Once hot, add chickpea mixture and water to moisten. Cook for a few minutes, or until heated through.
6. Assemble slicing sweet potatoes length-wise and layering taco meat, slaw, crema, and toppings. Serve warm!