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- 1 can (15 oz) chickpeas, drained and rinsed - 2 medium sweet potatoes, peeled and diced - 8 corn tortillas Chickpeas are high in protein and fiber. They add a hearty texture to the tacos. Sweet potatoes bring natural sweetness and creaminess. They also provide vitamins and minerals. Corn tortillas are gluten-free and perfect for holding the filling. - 1 tablespoon olive oil - 1 tablespoon chili powder - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup BBQ sauce Olive oil helps the veggies roast evenly. It adds a nice flavor too. Chili powder gives a warm spice kick. Smoked paprika adds a smoky depth. Garlic powder enhances the overall taste. BBQ sauce ties everything together with its sweet and tangy notes. - 1 avocado, sliced - Fresh cilantro, chopped, for garnish - Lime wedges, for serving Avocado adds creaminess and healthy fats. Cilantro gives a fresh, herbal note. Lime wedges add brightness. A squeeze of lime juice lifts the flavors in each bite. Together, these toppings make the tacos pop! - Preheat the oven to 425°F (220°C). - Drain and rinse the chickpeas. - Peel and dice the sweet potatoes into small cubes. - On a large baking sheet, combine the chickpeas and sweet potatoes. - Drizzle with one tablespoon of olive oil. - Sprinkle chili powder, smoked paprika, garlic powder, salt, and pepper over them. - Toss everything well to coat. - Roast in the oven for 20 minutes. Stir halfway through for even cooking. - After 20 minutes, take out the baking sheet. - Pour one cup of BBQ sauce over the sweet potatoes and chickpeas. - Toss to coat evenly in the sauce. - Return to the oven and roast for another 10-15 minutes. - While roasting, warm the corn tortillas in a skillet. Heat them for about 30 seconds on each side. - To make the tacos, spoon the BBQ mixture into each warm tortilla. - Top with avocado slices and fresh cilantro. - Serve with lime wedges for a zesty kick! To get the best sweet potatoes and chickpeas, check for doneness. Sweet potatoes should be soft but not mushy. You can poke them with a fork to see if they are ready. If they are too soft, you may need to reduce cooking time next time. Avoiding mushy sweet potatoes is key. Cut them into even pieces. Smaller pieces cook faster and help keep their shape. Stir them halfway through roasting for even cooking. Warming your tortillas makes a big difference. Heat them in a skillet for about 30 seconds on each side. This makes them soft and easy to fold. You can also wrap them in a damp towel and microwave for 15-20 seconds. For fun serving ideas, stack the tacos high on a platter. Add some lime wedges on the side for a zesty kick. You can even sprinkle extra cilantro on top for a bright finish. Adjusting spice levels is easy. If you like heat, add more chili powder or some cayenne pepper. For a milder taste, use less chili powder. You can also swap BBQ sauce for other options. Try salsa for a fresh twist or a spicy chipotle sauce for more flavor. Toppings like shredded cheese or jalapeños add extra flair. {{image_2}} You can switch chickpeas for black beans or lentils. Both options add protein and fiber. Black beans have a rich taste that pairs well with BBQ flavors. Lentils cook quickly, making them a great choice too. You can use any legume you like for a twist. Just remember to adjust cooking times as needed. Roasting other veggies can make your tacos even better. Try bell peppers, zucchini, or carrots. They all add different flavors and colors to your dish. You can also use seasonal veggies, like butternut squash in autumn. This keeps your meal fresh and exciting. If you need gluten-free tortillas, corn tortillas work great. They add a nice flavor and texture. You can also try other gluten-free options like almond or chickpea tortillas. Pair your tacos with sides like rice or a fresh salad. These options keep your meal light and healthy. To keep your tacos fresh, place leftovers in an airtight container. Store them in the fridge. They can stay good for up to three days. If you want to save them longer, freeze the chickpea and sweet potato mix. Use a freezer-safe container. This way, they last for about three months. Just remember to cool them first before freezing. When you want to eat the leftovers, there are a few good ways to reheat them. You can use a microwave, which is quick and easy. Place them in a bowl and cover it with a damp paper towel. If you prefer, heat them on the stove in a skillet. This method keeps the flavors intact. Warm the tortillas in the skillet too. This makes them soft and ready to fill. Stored properly, your dish can last up to three days in the fridge. If frozen, it can last about three months. Always check for signs of spoilage before eating. Look for any off smells or changes in color. If it smells bad or looks funny, it’s best to toss it out. Yes, you can prepare this recipe ahead of time. Here are my tips for meal prep: - Cook the chickpeas and sweet potatoes as directed. - Store them in an airtight container after roasting. - You can make the BBQ chickpea and sweet potato mix up to three days in advance. - Reheat it in the oven or microwave before serving. - Warm the tortillas just before you eat for best taste. If you want to switch up the BBQ sauce, there are great alternatives. Here are some suggested options: - Use a homemade sauce made with ketchup, vinegar, and spices. - Try teriyaki sauce for a sweet and savory twist. - A spicy salsa can add a nice kick to your tacos. - You can also use a smoky chipotle sauce if you like heat. Yes, this recipe is vegan. Here’s a closer look at the ingredients: - Chickpeas and sweet potatoes are plant-based. - The olive oil is also vegan-friendly. - Make sure your BBQ sauce is vegan, as some brands add honey or other animal products. - All other ingredients, like corn tortillas, avocado, and cilantro, are vegan too. In this blog post, I covered how to make delicious chickpea and sweet potato tacos. We explored the main ingredients, seasonings, and how to assemble your tacos perfectly. I also shared tips for roasting, assembly, and customization, along with storage info and variations for your taste. You can create a tasty and healthy meal with simple steps. Enjoy your tacos and feel free to try new flavors and ingredients. Happy cooking!

Sheet-Pan BBQ Chickpea & Sweet Potato Tacos

Create a flavorful twist on taco night with these Sheet-Pan BBQ Chickpea & Sweet Potato Tacos! Packed with protein and delicious spices, this easy recipe combines roasted chickpeas and sweet potatoes drizzled in BBQ sauce, all wrapped in soft corn tortillas. Ready in just 45 minutes, it’s perfect for a quick dinner or meal prep. Click to explore the full recipe and impress your family with this tasty vegetarian dish!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 cup BBQ sauce (your favorite brand or homemade)

8 corn tortillas

1 avocado, sliced

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Preheat your oven to 425°F (220°C).

    On a large baking sheet, combine the diced sweet potatoes and chickpeas.

      Drizzle with olive oil and sprinkle chili powder, smoked paprika, garlic powder, salt, and pepper over them. Toss everything to coat well.

        Roast in the preheated oven for 20 minutes, stirring halfway through.

          After 20 minutes, remove the baking sheet and pour the BBQ sauce over the sweet potatoes and chickpeas, tossing to coat evenly.

            Return to the oven and roast for an additional 10-15 minutes, until the sweet potatoes are tender and slightly caramelized.

              While the mixture is roasting, warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side or until soft and pliable.

                To assemble the tacos, spoon the BBQ chickpea and sweet potato mixture into each warm tortilla.

                  Top with avocado slices and garnish with fresh cilantro.

                    Serve with lime wedges on the side for an extra zest!

                      - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4