You can now enjoy a quality vegan option at your next BBQ. The smoky flavors of BBQ are introduced in this sweet potato chickpea with lime, chipotle, and cabbage taco. This plant-based is a winner that you can share with your friends!
Enjoy a delicious meal in only 30 Minutes. Grab your tortillas, and let’s make some tacos!
The tacos start with roasted chickpeas and cubed potatoes, then tossed in a BBQ spice mixture that includes smoked paprika. Maple syrup, chili powder. Garlic powder. Avocado or olive oils help all the spices to stick together and promote caramelized edges.
While the sweet potatoes, chickpeas, and smoky sauce are baking in the oven, this vegan chipotle crema is made by blending cashews with adobo, maple syrup, and garlic.
Prepare the sweet potatoes and chickpeas by chopping some limes and cabbage.
We’re now ready to assemble! Add the sweet potato chickpea stuffing and crunchy cabbage to warm tortillas. Finish with a squeeze of lime juice to bring it all together!
SWEET POTATOES & CHICKPEAS
Cut one medium sweet potato into cubes of 1/2 inch (1 medium sweet potato is about 400 g or 7/8 lb).
1 (15-oz. 1 (15-oz.
2 Tbsp avocado or olive oil
Maple syrup, 1 Tbsp
1 Tbsp smoked paprika
1 1/2 tsp Garlic powder
1 tsp chili powder blend
1/4 tsp cayenne pepper (optional)
Half a teaspoon of sea salt
1/4 tsp Black Pepper
3/4 cup raw cashews
One whole chipotle in adobo (not the entire can)
Water: 2/3 cup plus more to soak
Maple syrup, 1 1/2 teaspoons
1/2 medium clove garlic
1/4 teaspoon sea salt
Preheat your oven to 425°F (218°C) and line the baking sheet with parchment. Set aside.
Add the cashews into a heatproof dish and cover it with hot water. Soak cashews for 15 minutes.
Sweet potatoes and chickpeas: Add the sweet potatoes cubed and the chickpeas drained and washed to the baking sheet lined with parchment paper. Toss in oil, maple sugar, smoked paprika powder, garlic powder (optional), chili powder, sea salt, and black pepper. Bake for 20 minutes or until the potatoes and chickpeas have browned slightly. All should be soft and slightly caramelized. It shouldn’t be too dry.
CHIPOTLE CREME: In the meantime, drain the cashews, then place them in a high-speed blender along with the other ingredients for the sauce (chipotle, maple syrup, and garlic). Blend until smooth and creamy.
To heat tortillas, heat a skillet on medium heat. Heat a tortilla on both sides for 15 seconds each. Repeat with the rest of the tortillas.
TACOS: To make tacos, place 1/3 cup sweet potato chickpea mixture in the middle of each tortilla. Top with some shredded cabbage, a few tablespoons of chipotle cream, and a wedge of lime. Enjoy! Squeeze lime juice over each taco.
You can use any leftover crema in tacos, salads, or as a dip with chips. When stored in separate airtight containers, taco components can stay fresh in the fridge for up to three or four days. The sweet potato chickpea mixture can be reheated in a skillet on medium heat, stirring frequently, for 3 to 5 minutes. This filling is not freezer-friendly.