BBQ Sweet Potato Chickpea Tacos by @minimalistbaker

30 min

4 servings

🥔

340 g

Sweet potatoes

🫘

430 g can, drained

Chickpeas

🫗

15 ml

Oil

🍁

30 ml

Maple syrup

🧂

3.8 g

Salt

⚫

Pepper

🧂

Smoky spices

🥜

75 g

Cashews

🫑

Chipotle pepper

💧

120 ml

Water

🧄

3 g

Garlic

🥙

200 g

Tortillas

🥬

140 g

Cabbage

🍋

70 g

Lime

  1. Preheat

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  2. Peel
    • sweet potato

    Peel and dice the sweet potato into 1/2-inch (1.25-cm) cubes.

  3. Combine
    • sweet potato
    • chickpeas

    Combine the sweet potato and drained chickpeas in a mixing bowl.

  4. Toss
    • sweet potato
    • chickpeas
    • olive oil

    Toss the sweet potato and chickpeas with olive oil, 1 tablespoon maple syrup, smoked paprika, chili powder, 1/2 teaspoon salt, and black pepper.

  5. Spread
    • sweet potato
    • chickpeas

    Spread the seasoned sweet potato and chickpeas in an even layer on the prepared baking sheet.

  6. Roast
    • sweet potato
    • chickpeas

    Roast for 20 minutes, stirring once halfway through, until the sweet potatoes are tender and the chickpeas are lightly crisped.

  7. Blend
    • raw cashews
    • chipotle pepper in adobo
    • water

    Blend the cashews, chipotle pepper, water, garlic, remaining 1 tablespoon maple syrup, and remaining 1/4 teaspoon salt until smooth and creamy.

  8. Warm
    • corn tortillas

    Warm the corn tortillas in the oven for 2 to 3 minutes.

  9. Fill
    • corn tortillas
    • sweet potato
    • chickpeas

    Fill each warmed tortilla with roasted sweet potato and chickpeas.

  10. Top
    • green cabbage
    • raw cashews
    • chipotle pepper in adobo

    Top the tacos with shredded green cabbage and chipotle cashew crema.

  11. Squeeze
    • lime

    Squeeze fresh lime juice over the tacos and serve immediately.

BBQ Sweet Potato Chickpea Tacos by @minimalistbaker

30 min

4 servings

🥔

340 g

Sweet potatoes

🫘

430 g can, drained

Chickpeas

🫗

15 ml

Oil

🍁

30 ml

Maple syrup

🧂

3.8 g

Salt

⚫

Pepper

🧂

Smoky spices

🥜

75 g

Cashews

🫑

Chipotle pepper

💧

120 ml

Water

🧄

3 g

Garlic

🥙

200 g

Tortillas

🥬

140 g

Cabbage

🍋

70 g

Lime

Preparation Steps

  1. Step 1/11

    Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  2. Step 2/11

    Peel and dice the sweet potato into 1/2-inch (1.25-cm) cubes.

    🥔sweet potato
    🔪chef's knife
    🪵cutting board

  3. Step 3/11

    Combine the sweet potato and drained chickpeas in a mixing bowl.

    🥔sweet potato
    🫘chickpeas
    🥣mixing bowl

  4. Step 4/11

    Toss the sweet potato and chickpeas with olive oil, 1 tablespoon maple syrup, smoked paprika, chili powder, 1/2 teaspoon salt, and black pepper.

    🥔sweet potato
    🫘chickpeas
    🫒olive oil
    🍁maple syrup
    🌶️smoked paprika
    🌶️chili powder
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/11

    Spread the seasoned sweet potato and chickpeas in an even layer on the prepared baking sheet.

    🥔sweet potato
    🫘chickpeas
    🍳baking sheet
    🥄spatula

  6. Step 6/11

    Roast for 20 minutes, stirring once halfway through, until the sweet potatoes are tender and the chickpeas are lightly crisped.

    🥔sweet potato
    🫘chickpeas
    🍳baking sheet
    🥄spatula

  7. Step 7/11

    Blend the cashews, chipotle pepper, water, garlic, remaining 1 tablespoon maple syrup, and remaining 1/4 teaspoon salt until smooth and creamy.

    🥜raw cashews
    🍳chipotle pepper in adobo
    💧water
    🧄garlic
    🍁maple syrup
    🧂salt
    🥤blender
    🥄measuring cup
    🥄measuring spoons

  8. Step 8/11

    Warm the corn tortillas in the oven for 2 to 3 minutes.

    🌽corn tortillas
    🍳baking sheet

  9. Step 9/11

    Fill each warmed tortilla with roasted sweet potato and chickpeas.

    🌽corn tortillas
    🥔sweet potato
    🫘chickpeas

  10. Step 10/11

    Top the tacos with shredded green cabbage and chipotle cashew crema.

    🥬green cabbage
    🥜raw cashews
    🍳chipotle pepper in adobo
    💧water
    🧄garlic
    🍁maple syrup
    🧂salt

  11. Step 11/11

    Squeeze fresh lime juice over the tacos and serve immediately.

    🍋lime

Composition

Ingredients

Types

Legumes, Sweeteners, Herbs and Spices, Water, Vegetables, Fruits

Ingredients

Sweet potatoes, Chickpeas, Oil, Maple syrup, Salt, Pepper, Smoky spices, Cashews, Chipotle pepper, Water, Garlic, Tortillas, Cabbage, Lime

Notes

Maple syrup (for the sweet potatoes and chickpeas, for the crema), Salt (for the sweet potatoes and chickpeas, for the crema), Smoky spices (e.g. smoked paprika or similar BBQ spice blend), Cashews (for the crema), Chipotle pepper (for the crema), Water (for the crema), Garlic (for the crema), Cabbage (fresh), Lime (a squeeze)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Plant-based, Dairy-Free, Egg-Free, High-fiber

Calories

430 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 64g, Dietary fiber: 13g, Total fat: 16g, Saturated fat: 2.5g, Sugars: 11g, Sodium: 510mg

Nutritional Information

Minerals

Calcium: 105mg, Iron: 4.5mg, Potassium: 760mg, Magnesium: 105mg

Vitamins

Vitamin A: 1100µg RAE, Vitamin C: 24mg, Vitamin B6: 0.5mg, Folate: 120µg DFE

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

baking sheet, parchment paper, mixing bowl, blender, chef's knife, cutting board, measuring spoons, measuring cup, spatula

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal, Taco Night, Casual Gathering

Origin

Source

Platform

instagram

Original Creator

@minimalistbaker

Origin

Cuisine

Mexican, American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Crispy, Crunchy, Juicy

Flavors

Smoky, Sweet, Spicy, Savory, Tangy, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard leftovers left out longer than 2 hours), fridge : 3 to 4 days (Store roasted filling and crema in separate airtight containers,Store tortillas and cabbage separately,Reheat filling in an oven or skillet before serving), freezer : 2 months (Freeze roasted sweet potato and chickpea filling only,Do not freeze cabbage,Cashew crema may separate after freezing)