Are you ready to tantalize your taste buds with a vibrant twist on taco night? These BBQ Sweet Potato Chickpea Tacos are not just a feast for the eyes; they’re a deliciously satisfying meal that combines the sweetness of roasted sweet potatoes with the hearty goodness of chickpeas, all drizzled in tangy BBQ sauce. Perfect for a quick weeknight dinner or a fun gathering with friends, these tacos are sure to impress even the pickiest eaters. Dive into this recipe and discover how easy it is to create a dish that’s packed with flavor and nutrition – your taste buds will thank you!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 1 can chickpeas, drained and rinsed
- 1 cup BBQ sauce
- 8 corn tortillas
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Wash and dice sweet potatoes into 1/2-inch cubes, ensuring uniform size for even roasting.
- Drain and rinse chickpeas thoroughly, then pat them dry with a clean kitchen towel to remove excess moisture.
- In a large mixing bowl, combine sweet potato cubes and chickpeas. Drizzle with 1/2 cup BBQ sauce, tossing to coat evenly. Season with salt and pepper.
- Spread the sweet potato and chickpea mixture in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until sweet potatoes are tender and slightly caramelized.
- While roasting, warm corn tortillas in a skillet or directly over a gas flame for 30 seconds on each side.
- Remove the roasted sweet potato and chickpea mixture from the oven and drizzle with remaining BBQ sauce.
- Assemble tacos by placing roasted mixture in warm tortillas, topping with sliced avocado and chopped cilantro.
- Serve immediately and enjoy your BBQ sweet potato chickpea tacos!
Tips
- Uniform Size Matters: When dicing the sweet potatoes, aim for 1/2-inch cubes to ensure they roast evenly and achieve that perfect caramelization.
- Pat Dry Chickpeas: After rinsing the chickpeas, make sure to pat them dry. This helps them crisp up in the oven, adding a delightful texture to your tacos.
- Don't Overcrowd the Baking Sheet: Spread the sweet potato and chickpea mixture in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, preventing that delicious caramelization.
- Warm Your Tortillas: For the best flavor and texture, warm your corn tortillas just before assembling the tacos. This makes them pliable and enhances their taste.
- Customize Your Toppings: Feel free to get creative with toppings! Add fresh salsa, a squeeze of lime, or even some crumbled feta for an extra burst of flavor.
- Meal Prep Friendly: This recipe is great for meal prep! Roast a larger batch of the sweet potato and chickpea mixture and use it throughout the week in salads, wraps, or bowls.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 62g
Protein: 12g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 0mg
