clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead shot of one taco with roasted beets, chickpeas, kale, and avocado sauce.

Roasted Beet and Crispy Kale Tacos with Avocado Sauce

  • Author: Allison
  • Total Time: 1 hour 2 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


These roasted beet and crispy kale tacos with roasted chickpeas and avocado sauce are to die for! Relatively easy to make, they’re perfect for Taco Tuesday.




  • 6 medium/large beets, peeled and diced into 1/2-inch cubes (I used red and golden beets)
  • 1 1/2  tablespoons extra virgin olive oil
  • Pinch each fine sea salt and freshly ground black pepper
  • 1 large bunch green kale, stems removed and roughly chopped


  • 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste


  • 1/4 cup freshly squeezed lemon or lime juice
  • 1 ripe avocado
  • 2 tablespoons tahini
  • 1 large garlic clove
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1/2 cup fresh cilantro (or sub basil)
  • 1/2 cup fresh parsley
  • 1/2 cup water



  • 8 small flour or corn tortillas


  1. ROAST THE BEETS: Preheat the oven to 400 degrees Fahrenheit. Place the beets in a bowl. Drizzle with 3/4 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat and transfer to a baking sheet lined with parchment paper. Put into the oven and set the timer for 40 minutes.
  2. MAKE THE CRISPY KALE:  Place the kale in a bowl. Add the remaining olive oil and a sprinkle of salt and pepper. Massage the oil into the kale so that it becomes tender. After 40 minutes are up, remove the beets from the oven, place the kale on top (making sure there’s space in between the kale leaves to allow it to crisp up), and place back in the oven for 7 more minutes.
  3. MAKE THE CRISPY CHICKPEAS: Meanwhile, make the crispy chickpeas. Place the chickpeas on a baking sheet. (Line with parchment paper if desired). Drizzle on the olive oil, and sprinkle with garlic powder, sea salt, and pepper. Gently toss to coat. Roast for 20 minutes.
  4. MAKE THE AVOCADO SAUCE: Add the lime or lemon juice, avocado, tahini, garlic, salt, pepper, herbs, and water to an upright blender. Blend until smooth. Transfer to a jar and cover with the lid until ready to serve.
  5. ASSEMBLE THE TACOS: Warm up the tortillas, if desired. Place desired amounts of roasted beets and crispy kale, chickpeas, olives, avocado sauce, and vegan parmesan, if using, on the tortillas and serve!


If you really dislike beets, simply use butternut squash or sweet potatoes instead! One medium butternut squash or four sweet potatoes will yield enough for four servings.

  • Prep Time: 15 minutes
  • Cook Time: 47 minutes
  • Category: Lunch, Supper

Keywords: roasted beet and crispy kale tacos with chickpeas