Rebecca Thompson
Dedicated woman chef with a passion for creating unforgettable main dishes. Innovative and skilled in crafting diverse flavors that leave a lasting impression.
BBQ Sweet Potato Chickpea Tacos
These BBQ Sweet Potato Chickpea Tacos are a unique, savory twist on the traditional taco. Taking inspiration from the classic BBQ profile, this recipe couples the sweet earthiness of sweet potatoes with the rustic warmth of chickpeas for a deliciously satisfying meal. The contrast in textures and the harmony of flavors signal a delightful surprise with every bite. Originating from the creative kitchens of the vegan tribe, these tacos are a popular choice for BBQs, adding a healthier, plant-based option to the grill. The star ingredients of the recipe are sweet potatoes, chickpeas, raw cashews, chipotle pepper in adobo sauce, and corn tortillas. Eating healthy never tasted so good!
These tacos, with their vibrant plant-based fillings, are strikingly colorful, making them an eye-catching centerpiece at summer get-togethers, casual backyard BBQs, or even just a cozy Sunday lunch at home. They are just as perfect for feeding the hungry vegan crew as they are for introducing plant-based alternatives to meat-eaters. Sweet, spicy, and smoky, these BBQ Sweet Potato Chickpea Tacos have a brilliantly balanced flavor profile that will have both vegans and non-vegans reaching for more.
- Calories485
- Time30
- Portions4
- Score4.00
Ingredients
Vegetables
- Sweet Potato 1 medium
- Green Cabbage 1 cup
Legumes
- Chickpeas 1 (15-oz. / 425 g) can
Oils & Condiments
- Avocado Or Olive Oil 2 Tbsp
- Maple Syrup 1 Tbsp
- Smoked Paprika 1 Tbsp
- Garlic Powder 1 ½ tsp
- Chili Powder Blend 1 tsp
- Cayenne Pepper 1/4 tsp
- Sea Salt 1/2 tsp
- Black Pepper 1/4 tsp
- Raw Cashews 3/4 cup
- Chipotle Pepper In Adobo Sauce 1 whole
- Water 2/3 cup
- Garlic 1/2 medium clove
Others
- Lime Wedges 8
- Tortillas 8 (~6-inch each)
Preparation
Prepare Sweet Potatoes & Chickpeas
Preheat your oven to 425 degrees F (218 C) and line a baking sheet with parchment paper. Set aside.
Add the cubed sweet potatoes and drained and rinsed chickpeas to the parchment-lined baking sheet.
Add oil, maple syrup, smoked paprika, garlic powder, chili powder, cayenne pepper (optional), sea salt, and black pepper and toss to coat.
Bake for 20 minutes or until the potatoes are tender and the chickpeas are slightly browned.
Prepare Chipotle Crema
Add cashews to a heatproof bowl and cover with hot water by 1-2 inches. Soak for 15 minutes.
Drain your cashews and place them into a high-speed blender with the rest of the sauce ingredients (chipotle pepper, water, maple syrup, garlic, and salt).
Blend on high until smooth and creamy.
Assemble Tacos
To heat your tortillas, place a skillet over medium-high heat. Heat each tortilla on each side for 10-15 seconds.
Place ~1/3 cup of the sweet potato chickpea filling into the center of each warmed tortilla.
Top with a few tablespoons of shredded cabbage and 1-2 tablespoons of chipotle crema, and serve each taco with a lime wedge.
Squeeze the lime over each taco and enjoy!
Suggestions
Storing Leftovers
Chunky components of your BBQ Sweet Potato Chickpea Tacos like the filling and the chipotle crema should be stored separately in airtight containers in the refrigerator.
You can keep them fresh for up to 3-4 days.
Reheat the sweet potato chickpea filling in a skillet over medium heat for about 3-5 minutes, stirring occasionally, until warmed through. Note that this recipe is not freezer-friendly.
Versatility of Chipotle Crema
Did you make a little too much chipotle crema? No problem!
This versatile sauce could be used in a variety of dishes.
You can pair it with taco bowls, use it as a salad dressing, or even serve it as a dip for chips!
Tortilla Choices
Choosing the right kind of tortillas can really elevate your taco experience.
We recommend using corn tortillas or Siete almond flour tortillas for a delightful chewy texture and a slight sweetness that pairs well with the spicy and smoky filling.
Heat your tortillas properly before filling them. Warm tortillas are more pliable and less likely to tear when filled.
Frequent Questions
Can I use other types of beans in place of chickpeas?
Yes, you can definitely substitute chickpeas with other types of beans. Black beans or kidney beans can add a different texture and flavor to the taco.
However, keep in mind that these beans have a more robust flavor and may overpower the sweet potatoes. Adjust the amount and spices accordingly.
Can I add meat to these tacos?
While BBQ Sweet Potato Chickpea Tacos are meant to be a healthy, plant-based option, you can certainly add meat if you prefer.
Grilled chicken, steak, or even some baked fish would complement the flavors well.
Just remember to adjust the portion and cooking time accordingly.
Any recommendations for additional toppings?
Absolutely! Toppings are a great way to add more flavor and texture to your tacos.
Some sliced avocado, a sprinkle of dairy-free cheese, or even a handful of fresh cilantro can add a nice touch.
Just make sure to balance the flavors and not to overwhelm the main ingredients.
What other sauces can I use instead of Chipotle Crema?
If you're not a big fan of chipotle or want to try something different, there are plenty of other sauces that can go well with BBQ Sweet Potato Chickpea Tacos.
A classic salsa, a tangy tomatillo sauce, or even a creamy avocado sauce would complement the warm spices in the tacos.
Just keep in mind the overall flavor balance when selecting a sauce.
Can I bake the tortillas instead of heating them on a skillet?
While traditional method suggests heating tortillas on a skillet or directly over the flame, baking is definitely an option if you want a bit of crispiness.
Place the tortillas in a preheated oven at 350°F (175°C) and bake for about 3-5 minutes until they are warm and slightly crispy.
However, be careful not to bake them for too long as they may become too brittle to fold.