Crispy Smashed Potatoes with Avocado and BBQ Chickpeas
Ingredients
- yellow baby potatoes
- olive oil
- salt
- black pepper
- 1-15oz can garbanzos
- 1.5 tsp paprika
- 0.5 tsp black pepper
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp chili powder
- pinch cayenne
- 1.5 tsp nutritional yeast
- salt to taste
- low-sugar BBQ sauce
- avocado
Preparation
Boil yellow baby potatoes until just fork tender, about 15 minutes.
Transfer to lined baking sheet.
Use bottom of a glass to gently smash potatoes until flattened to about 1/2 inch thick.
Brush with olive oil and sprinkle salt and black pepper.
Bake at 450F for about 15 minutes with seasoned garbanzos.
Remove and flip potatoes, brush other side with olive oil and salt, continue to bake until golden brown and crispy.
Rinse and drain 1-15oz can garbanzos.
Make spice mix: 1.5 tsp paprika, 0.5 tsp black pepper, 0.5 tsp onion powder, 0.5 tsp garlic powder, 0.5 tsp chili powder, pinch cayenne, 1.5 tsp nutritional yeast and salt to taste.
Optional: Coat garbanzos lightly with olive oil.
Toss garbanzos in spice mix and rub until coated.
Spread onto parchment-lined baking sheet.
Bake at 450F with potatoes until starts to get crispy.
Remove and toss in desired amount of low-sugar BBQ sauce.
Return to oven and bake another 5-10 minutes.
Assemble the bowl with smashed potatoes, BBQ chickpeas, and sliced avocado.
Tips
You can skip the spice mix and just use BBQ sauce for simplicity.
Or you can skip the BBQ sauce for a different flavor profile.
