BBQ Chickpea Sweet Potato Noodle Breakfast Tacos with Eggs, Avocado Sauce and Scallions

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BBQ Chickpea Sweet Potato Noodle Breakfast Tacos with Eggs, Avocado Sauce and Scallions

BBQ Chickpea Sweet Potato Noodle Breakfast Tacos with Eggs, Avocado Sauce and Scallions

The warmer it gets, the more sad I am about (mostly) bidding sweet potatoes a farewell.

Luckily, we live in a world where most veggies are available year-round, but I like to shop as local as possible, so during the summer time, I don’t make much with sweet potatoes.

Since we’re not quite at summertime, I figured I’d pack as many sweet potato noodle recipes into this blog as possible, before it’s zucchini time!

BBQ Chickpea Sweet Potato Noodle Breakfast Tacos with Eggs, Avocado Sauce and Scallions

Of course, spiralized veggie noodles work fabulously as a pasta alternative. However, they can also just be used to reinvent the wheel a bit. Instead of adding cubed veggies into tacos, why not use the Inspiralizer and make them into noodles?

I’m a big veggie taco fan – I can’t ever resist a fried avocado taco, either. When I make my own tacos, I love to jam them full of veggies. But you know what I’m an even bigger fan of?

The breakfast taco.

This breakfast taco has it all: veggies, scrambled eggs, avocado, spiralized sweet potatoes, and of course: BBQ chickpeas. I’m often asked how I “make” my BBQ chickpeas so now, the cat’s out of the bag!

To make the BBQ chickpeas (that I add to quinoa bowls, lettuce wraps, and obviously – breakfast tacos), I simply combine Tessemae’s Matty’s BBQ Sauce with chickpeas in a skillet or saucepot, bring to a simmer, and let cook until the chickpeas are heated through. You could cook for longer and start to soften the chickpeas more and then mash them for an even better consistency, too!

The tacos are easily assembled, so serve ’em up at your next brunch party:

BBQ Chickpea Sweet Potato Noodle Breakfast Tacos with Eggs, Avocado Sauce and Scallions BBQ Chickpea Sweet Potato Noodle Breakfast Tacos with Eggs, Avocado Sauce and Scallions

You all know my obsession with Tessemae’s and their BBQ Sauce is my favorite product of theirs and now with summer coming up, I can’t wait to lather up all of my veggies and meats and pop them on the grill! FYI – you can find Tessemae’s products on their website, at Whole Foods and other locations. Check out their website for specific locations near you!

I can’t wait to make these again this week when I’m back in Jersey City. This weekend I’m in Boston for my niece’s college graduation (isn’t that crazy? I’m only 29 but I have a niece who’s graduating college?! Spoiler alert: Lu’s 37 and his oldest sister is almost in her 50s).

Note: This post was sponsored by Tessemae’s. However, all opinions are my own, always.

Watch our video to learn how to spiralize a sweet potato using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*:  8 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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BBQ Chickpea Sweet Potato Noodle Breakfast Tacos with Eggs, Avocado Sauce and Scallions

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4

Ingredients

  • For the avocado cream sauce:
  • 1/2 the insides of 1 large very ripe avocado
  • 1.5 tablespoons cilantro
  • 1 small lime juiced
  • 1 teaspoon minced jalapeno
  • salt and pepper to taste
  • For the tacos:
  • 2 teaspoons extra virgin olive oil or coconut oil
  • 1 medium 7.5oz sweet potato, peeled, Blade D, noodles trimmed
  • salt and pepper to taste
  • 1/4 teaspoon ground paprika
  • cooking spray
  • 3 eggs beaten (or don’t beat them and do them up fried-style – just use 4 eggs instead!)
  • 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

Instructions

  • 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.

BBQ Chickpea Sweet Potato Noodle Breakfast Tacos

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4 comments

I LOVE Tessemae's! I made BBQ wings with them and my "junk food" loving dad loved them and didn't know they were made with a healthier sauce. This is a great idea for breakfast :)
Breakfast tacos are a staple here in Austin. Love this one!
Shelby D. says:
this recipe sounds delicious! you've got me obsessed with bbq sauce lately. hope you had a great time here in my city (and my neighborhood, ahhh!), come back soon!! :)
Oh no no no, I enjoy sweet potatoes all year-round! Even in the summer I will come out with a LOOOOOT of sweet tater recipes! LOL! These tacos could not be cuter--I love that they're stuffed with chickpeas and avocado too!

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BREASTFEEDING TWINS. 🤱🏻👶🏻👶🏻⁣

breastfeeding may look like it comes easy to me, but it doesn't. I've had many visits with lactation consultants, tongue tie revisions, pediatric PT appointments, and I have very large boobs, so I could never just effortlessly latch my babies. there is a lot of maneuvering, holding my boobs in place, and making sure my babies can breath 😅

I have a strong supply and a fast let down, so my babies take in a lot of milk way too fast which causes gassiness, excessive spit up (like, really excessive), and combined with all of my kids having tongue ties making it difficult for them to handle the flow, it's difficult. ⁣🥺

needless to say, I really wanted to breastfeed. thankfully, I'm blessed with a strong supply. I'm able to nurse my babies, and I know many women struggle to but can't, so I will never take it for granted. #fedisbest, but I know the emotional toll the pressure breastfeeding can take on a woman and that's something I can certainly sympathize with.⁣ all mamas are warriors 💪🏼👑

between Luca and Roma alone, I have nursed for over 30 months! 🤯

with rio and sol, I’m telling myself I'd like to make it to a year. 12 months and then I'm done with nursing forever. phew! as much as I love to nourish my babies, it's a lot on me. I often feel chained down by the nursing schedule, and it's a lot physically on my body.⁣ bottle or breast, it’s a full time job!

so why keep going? the bond that I've felt nursing my babies is one I will remember for the rest of my life. cradling them, the skin-to-skin, the little noises they make, the way they curl up on me, their little hands touching my skin. the mere fact that my body grew them on the inside and is now growing them on the outside is humbling. it's been an unbelievable experience that I'm grateful to have had. and of course, all of these feelings and bonding moments can be done with bottle-feeding, too 🙏🏼🍼

FYI Lu didn’t want me to post this photo because he said it was too sexual. more to come on that 🤬
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a couple years ago, I started taking photos of my weeknight dinners to show what I was cooking for our family and you all loved the realness. 🙏🏼 I don’t know why I stopped (honestly, I think I felt like these photos made my feed look less cohesive, which is a ridiculous thought/care/concern) … so here we are with tonight’s meal: curried lentils with roasted cauliflower, chutney, cilantro and roasted garlic naan 👏🏼 I’m back in the kitchen and it feels so good. like exercise, cooking makes me feel like me again and brings me mental clarity (it’s like a meditation for me) 💓 #whatsfordinner #dinner #whatiatefordinner ...

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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