BBQ Chickpea Sweet Potato Noodle Breakfast Tacos with Eggs, Avocado Sauce
Try this BBQ Chickpea Sweet Potato Noodle Breakfast Tacos with Eggs, Avocado Sauce recipe
Try this BBQ Chickpea Sweet Potato Noodle Breakfast Tacos with Eggs, Avocado Sauce recipe
- salt and pepper to taste
- cooking spray
- 1 teaspoon minced jalapeno
- for the avocado cream sauce:
- 1/2 the insides of 1 large very ripe avocado
- 1.5 tablespoons cilantro
- 1 small lime juiced
- for the tacos:
- 2 teaspoons extra virgin olive oil (or coconut oil)
- 1 medium (7.5oz) sweet potato peeled, blade d, noodles trimmed
- 1/4 teaspoon ground paprika
- 3 eggs, beaten (or don’t beat them and do them up fr
- 1/2 cup chickpeas drained and rinsed
- 1/4 cup matty’s bbq sauce by tessemae’s
- 4 corn tortillas (or lettuce wraps)
- 3 tablespoons sliced scallions to garnish
- Carbohydrate 0.470539394007413 g
- Cholesterol 0 mg
- Fat 0.0917859179057379 g
- Fiber 0.190103122191727 g
- Protein 0.113898281116183 g
- Saturated Fat 0.0151812890511422 g
- Serving Size 1 1 taco (5g)
- Sodium 37.689130207558 mg
- Sugar 0.280436271815686 g
- Trans Fat 0.00705453124199968 g
- Calories 3 calories
Step-by-step
- Place all of the ingredients for the avocado sauce into a food processor and pulse until creamy. Taste and adjust, if necessary.
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the sweet potato noodles and season with salt, pepper, and paprika. Cook until soft, 5-7 minutes, tossing occasionally.
- Meanwhile, place a medium skillet over medium-high heat and coat with cooking spray. Once pan is hot (flick water and if it sizzles, it’s ready), add in the eggs and scramble them. Season with pepper when done and transfer to a plate and set aside.
- Immediately wipe down the medium skillet used to cook the eggs and add in the chickpeas and barbecue sauce. Stir for about 3 minutes or until chickpeas are warmed through. If the pan is too hot and the barbecue sauce starts to stick, just stir off heat.
- If you’re heating up your tortillas, do so (I like to simply warm mine in a skillet for about 30 seconds per side.)
- Assemble your tacos: place two tortillas down on a large plate and spread out half of the avocado sauce among the two tortillas. Then, add half of the sweet potato noodles among the two tortillas. Do the same with the eggs and chickpeas and then garnish with scallions. Repeat until all tacos are done.
- Serve two tacos per person.
Coordinating multiple components requires careful attention to the sweet potato noodles, which cook down in five to seven minutes over medium-high heat. When the oil shimmers in the skillet, add the noodles immediately and toss them frequently so they soften evenly without burning.
Managing Equipment and Pan Flow
Preparing this dish efficiently demands two separate skillets operating simultaneously. One pan handles the sweet potato noodles while another manages the eggs and chickpeas. If you own only one skillet, cook the noodles first, transfer them to a holding plate, wipe the surface clean, and proceed with the eggs and barbecue sauce. For the avocado cream sauce, a standard food processor produces the smoothest texture, but an immersion blender in a tall container works just as effectively if the blade reaches the half-avocado portion without leaving chunks.
Balancing Textures and Flavors
Sweet potato noodles supply a distinct starchy chew that differs significantly from traditional corn tortillas, creating a dual-texture base when combined. Warming the corn tortillas for exactly thirty seconds per side on a dry skillet restores their pliability and prevents cracking during assembly. Pairing these tacos with a simple side of fresh lime wedges or sliced radishes introduces a crisp, acidic element that cuts through the rich barbecue sauce and creamy avocado puree.
