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

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 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.