BBQ Sweet Potato Chickpea Tacos
User Reviews
5
62 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4 (two-taco servings)
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Calories
485 kcal
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Course
Main Course
BBQ Sweet Potato Chickpea Tacos
Report
These BBQ Sweet Potato Chickpea Tacos layer roasted, spiced sweet potatoes and chickpeas with smoky spices and a touch of maple syrup. They’re topped with a creamy chipotle cashew crema and crisp green cabbage, served in warm tortillas with fresh lime wedges. The combination offers sweet, smoky, and smoky-spiced layers balanced by creamy and bright elements.
Description
The recipe begins by tossing cubed sweet potatoes and drained chickpeas with avocado oil, maple syrup, smoked paprika, garlic and chili powders, and seasoning. They roast together until tender and caramelized, giving the filling a sweet, smoky flavor and slightly crisp texture on the chickpeas. Meanwhile, cashew nuts are soaked and blended with chipotle pepper, maple syrup, garlic, salt, and water to make a smooth, smoky crema that adds creaminess and heat.
To serve, warm tortillas are filled with the roasted mixture, crunchy shredded cabbage, and generous dollops of chipotle crema. Lime wedges add a tangy finish that brightens the rich flavors. The tacos balance soft and crisp textures with smoky, sweet, and spicy layers.
This dish is suitable as a filling vegetarian taco meal with complementary textures and flavors. The optional cayenne pepper can be adjusted for heat preference, and corn tortillas or almond flour tortillas can be used depending on dietary choices.
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Ingredients
SWEET POTATOES & CHICKPEAS
- 1 medium sweet potato 1 medium sweet potato is ~400 g or 3/4 lb, cut into 1/2-inch cubes
- 1 (15-oz. / 425 g) can chickpeas or sub ~1 ¾ cups homemade, drained and rinsed
- 2 Tbsp avocado oil or olive oil
- 1 Tbsp maple syrup
- 1 Tbsp smoked paprika
- 1 ½ tsp garlic powder
- 1 tsp chili powder blend
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt sea salt
- 1/4 tsp black pepper
CHIPOTLE CREMA
- 3/4 cup cashew nuts raw
- 1 whole chipotle pepper in adobo sauce (just 1 pepper, not the whole can!)
- 2/3 cup water (plus more for soaking)
- 1 ½ tsp maple syrup
- 1/2 medium clove garlic
- 1/4 tsp salt sea salt
FOR SERVING
- 1 cup green cabbage thinly sliced
- 8 lime wedges (NOT optional)
- 8 (~6-inch each) tortillas we like corn tortillas or Siete almond flour tortillas, of choice
Instructions
- Preheat your oven to 425 degrees F (218 C) and line a baking sheet with parchment paper. Set aside.
- Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Soak for at least 15 minutes.
- SWEET POTATOES & CHICKPEAS: Meanwhile, 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. Everything should be slightly caramelized but still soft. You don’t want it to dry out too much.
- CHIPOTLE CREMA: Meanwhile, 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.
- TORTILLAS: To heat your tortillas, place a skillet over medium-high heat. Place a tortilla in the pan and heat on each side for 10-15 seconds until warm, then repeat with the remaining tortillas.
- TACOS: Place ~1/3 cup of the sweet potato chickpea filling into the center of each warmed tortilla, top with a couple 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!
- If you have any extra crema, you can use it in taco bowls, on salads, or even as a dip for chips! Taco components will stay fresh for up to 3-4 days in the refrigerator when stored separately in airtight containers. Reheat sweet potato chickpea filling in a skillet over medium heat for 3-5 minutes, stirring occasionally, until warmed through. Not freezer friendly.
Notes
- Soak cashews in hot water at least 15 minutes before blending for creamy chipotle crema.
- Adjust cayenne pepper in the sweet potato mixture to control taco spiciness.
- Use corn or almond flour tortillas according to preference.
- Lime wedges are essential for adding a fresh, acidic contrast and should not be omitted.
- The sweetness from maple syrup enhances the smoky flavors of the roasted vegetables and crema.
- Roast sweet potatoes and chickpeas until caramelized but still tender to avoid dryness.
- The chipotle crema adds smoky heat and creaminess, balancing the roasted fillings.
Nutrition Information
Show Details
Serving
1(two-taco) serving
Calories
485
(24%)
Carbohydrates
70.8g
(24%)
Protein
13.3g
(27%)
Fat
18.8g
(29%)
Saturated Fat
2.7g
(14%)
Polyunsaturated Fat
3.9g
(23%)
Monounsaturated Fat
10.1g
(51%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
668mg
(28%)
Potassium
719mg
(15%)
Fiber
11.8g
(47%)
Sugar
13.6g
(27%)
Vitamin A
3034IU
(61%)
Vitamin C
13mg
(14%)
Calcium
130mg
(13%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 4(two-taco servings)
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1(two-taco) serving | |
| Calories | 485 | 24% |
| Carbohydrates | 70.8g | 24% |
| Protein | 13.3g | 27% |
| Fat | 18.8g | 29% |
| Saturated Fat | 2.7g | 14% |
| Polyunsaturated Fat | 3.9g | 23% |
| Monounsaturated Fat | 10.1g | 51% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 668mg | 28% |
| Potassium | 719mg | 15% |
| Fiber | 11.8g | 47% |
| Sugar | 13.6g | 27% |
| Vitamin A | 3034IU | 61% |
| Vitamin C | 13mg | 14% |
| Calcium | 130mg | 13% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
62 reviews
Excellent
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