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.
Sweet potato noodles require precise heat management because their high sugar content causes them to burn before softening fully. Maintaining a medium-high setting on a wide skillet ensures moisture evaporates rapidly, yielding tender strands rather than a soggy mass. Tight apartment kitchens demand efficient dish management, making single-skillet sequencing essential for executing complex component assemblies without creating overwhelming cleanup.
Constructing these tacos involves disparate elements that react differently to cold temperatures. Avocado sauce oxidizes rapidly and separates when frozen, so prepare it fresh just before serving by pulsing the avocado, cilantro, and lime juice until smooth. Conversely, the sweet potato noodles and barbecue-coated chickpeas handle batch preparation exceptionally well. Cook the noodles until they reach pliability at the five to seven-minute mark, then combine them with the warmed chickpeas in airtight glass containers. Store these elements in the refrigerator for up to three days or freeze them for up to one month. When reheating, use a dry skillet over medium heat for four minutes to restore the noodles' texture without steaming them.
The most frequent error when building these handheld meals is overloading the tortillas with wet ingredients, which causes the base to tear under the weight. Drain the rinsed chickpeas thoroughly in a colander for at least ten minutes before they touch the barbecue sauce, preventing excess liquid from pooling on the plate. Furthermore, warm the corn tortillas for precisely thirty seconds per side in a dry pan; underheating leaves them stiff and prone to cracking, while overheating dries them out entirely.
Component Prep and Freezing Strategy
Constructing these tacos involves disparate elements that react differently to cold temperatures. Avocado sauce oxidizes rapidly and separates when frozen, so prepare it fresh just before serving by pulsing the avocado, cilantro, and lime juice until smooth. Conversely, the sweet potato noodles and barbecue-coated chickpeas handle batch preparation exceptionally well. Cook the noodles until they reach pliability at the five to seven-minute mark, then combine them with the warmed chickpeas in airtight glass containers. Store these elements in the refrigerator for up to three days or freeze them for up to one month. When reheating, use a dry skillet over medium heat for four minutes to restore the noodles' texture without steaming them.
Avoiding Common Structural Failures
The most frequent error when building these handheld meals is overloading the tortillas with wet ingredients, which causes the base to tear under the weight. Drain the rinsed chickpeas thoroughly in a colander for at least ten minutes before they touch the barbecue sauce, preventing excess liquid from pooling on the plate. Furthermore, warm the corn tortillas for precisely thirty seconds per side in a dry pan; underheating leaves them stiff and prone to cracking, while overheating dries them out entirely.
