For the sweet potatoes:

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

For the cilantro lime slaw:

• 1 small head red cabbage, shredded (about 5 cups)
• 2 tbsp lime juice
• 1/2 tsp salt (or to taste)
• 1 tsp pure maple syrup (can sub honey)
• 1/2 cup cilantro, chopped

For the cilantro lime crema:

• 2 medium ripe avocados
• 1/2 cup cilantro, packed
• 3 tbsp lime juice
• 3 tbsp water (more if needed to blend)
• 1/4 tsp garlic power
• 1/4 tsp salt

For the taco filling (this makes a lot, feel free to cut in half)

• 2-15oz cans chickpeas, drained and rinsed
• Heaping 1/2 cup pecans (or walnuts)
• 2 tbsp chili powder
• 4 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 3/4 tsp sea salt
• Freshly ground black pepper, to taste
• 1/2 cup water

Additional toppings:

• sliced jalapeños, salsa, hot sauce