Step 1

Pre-heat oven to 425 degrees F.  Add the sweet potato, broccoli, onion and chickpeas to a large baking sheet.  Drizzle with oil and add all your seasonings.  Use your hands to mix everything together until all veggies are coated with oil and spices.  Place in the pre-heated oven and roast until fork tender and browned, about 35-40 minutes.  Remove from the oven and let cool for a few minutes.

Step 2

Prepare the tahini sauce while the vegetables are roasting.  Add all sauce ingredients to a blender and blend until completely combined and creamy.  You may want to add extra water or lime juice, depending on how thick you want your sauce to be.

Step 3

Prepare you’re tortillas.  You can either warm them on the open flame of a gas stove, in the microwave or in a pan with a little cooking spray.  I like to spread a spoonful of guacamole on the bottom of the tortilla and then you can add a couple scoops of the roasted veggie and chickpea mixture.

Step 4

Top with a drizzle of the green tahini sauce and fresh cilantro, if desired.  Enjoy!