Roasted Birria Sweet Potatoes & Chickpeas
FreshJax Team
4
10 minutes
30 minutes
Plant-Based Boldness
Discover how well birria spices pair with vegetarian ingredients. Cubed sweet potatoes and garbanzo beans are tossed in olive oil and Birria spice, then roasted at high heat until crisp and caramelized.
Nutritious & Satisfying
Arranged over a bed of quinoa and finished with a bright avocado crema, this bowl delivers a balance of sweet, savory, and smoky flavors.
Good to Know: Patting canned chickpeas completely dry with a clean towel before tossing them in oil is the secret to making them extra crispy in the oven instead of steaming.
Ingredients
2 large sweet potatoes, scrubbed and cubed into 1/2-inch pieces
1 can (15 oz) chickpeas (garbanzo beans), rinsed, drained, and patted dry
3 tbsp olive oil
2.5 tbsp FreshJax Birria Seasoning
1/2 tsp sea salt
Avocado crema, (sour cream blended with avocado and lime juice)
Directions
Preheat your oven to 400°F (200°C).
Place the cubed sweet potatoes and dried chickpeas onto a large rimmed baking sheet.
Drizzle generously with olive oil, then sprinkle the Birria seasoning and sea salt over everything. Use your hands to toss thoroughly until every piece is well-coated.
Spread them out into a single, flat layer (don't crowd them, or they will steam instead of roast!).
Roast for 25-30 minutes, tossing halfway through, until the potatoes are tender and browned on the edges and the chickpeas are crispy. Serve drizzled with avocado crema.
