Meals for the Mind

Ingredients:

• 1 cup sweet potato, diced 
• 1 can chickpeas, rinsed and drained 
• 2 tablespoons olive oil
• Salt and pepper, to taste 
• ½ teaspoon garlic powder
• 2 tomatoes, seeded and diced 
• ½ onion, diced 
• ½ bunch of cilantro, chopped 
• ½ cup cabbage, shredded
• 1 lime, quartered 
• 2-4 corn tortillas (depending on serving)

Instructions: 

1. Heat up a medium skillet on medium heat and add 1 tablespoon of olive oil. Add the diced sweet potatoes and sauté for about 5-7 minutes, or until they are tender and slightly browned. Season with salt and pepper to taste. Remove the sweet potatoes from the skillet and set aside. 
2. In the same skillet, add the remaining 1 tablespoon of olive oil, rinsed and drained chickpeas, and salt and pepper. Cook for 3-4 minutes until they start to become golden and slightly crispy. 
3. Return the cooked sweet potatoes to the skillet with the chickpeas and add the garlic powder. Stir to combine, and cook for an additional 2-3 minutes to heat everything through. Keep the sweet potato and chickpea filling warm.
4. Dice the tomato and onion and chop the cilantro. Shred the cabbage and set aside. Add the tomato, onion, and cilantro into a small mixing bowl and combine with a dash of salt and pepper.
5. In a dry skillet or griddle over medium heat, warm the corn tortillas for 2-3 minutes or until soft and pliable. 
6. To assemble the tacos, add a portion of the sweet potato and chickpea filling to each tortilla. Top the filling with shredded cabbage and spoon the pico de gallo over the cabbage. Serve immediately with a lime quarter.