BBQ Sweet Potato Chickpea Tacos
Ingredients
Sweet Potatoes & Chickpeas
-
1
medium
sweet potato, cut into ½-inch cubes
-
1
15-oz can
chickpeas, drained and rinsed
-
2
Tbsp
avocado or olive oil
-
1
Tbsp
maple syrup
-
1
Tbsp
smoked paprika
-
1 ½
tsp
garlic powder
-
1
tsp
chili powder blend
-
¼
tsp
cayenne pepper (optional)
-
½
tsp
sea salt
-
¼
tsp
black pepper
Chipotle Crema
-
¾
cup
raw cashews
-
1
whole
chipotle pepper in adobo sauce
-
⅔
cup
water (plus more for soaking)
-
1 ½
tsp
maple syrup
-
½
medium clove
garlic
-
¼
tsp
sea salt
For Serving
-
1
cup
thinly sliced green cabbage
-
8
pieces
lime wedges
-
8
pieces
tortillas of choice (about 6-inch each)
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Soak cashews in hot water for at least 15 minutes.
- Combine sweet potatoes and chickpeas on the baking sheet, add oil, maple syrup, and spices, and toss to coat.
- Bake for 20 minutes until sweet potatoes are tender and chickpeas are slightly browned.
- Drain cashews and blend with chipotle pepper, water, maple syrup, garlic, and salt until smooth.
- Heat tortillas in a skillet for 10-15 seconds on each side until warm.
- Assemble tacos with sweet potato chickpea filling, cabbage, chipotle crema, and lime juice.
Nutrition Facts (estimated)
Servings
4
Calories
485
Total fat
18.8g
Total carbohydrates
70.8g
Total protein
13.3g
Sodium
668mg
Cholesterol
0mg
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