Vegan BBQ Chickpea Sweet Potatoes (Printable View)

Tender roasted sweet potatoes stuffed with smoky BBQ-spiced chickpeas and creamy avocado-lime sauce

# What You Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed clean

→ BBQ Chickpeas

02 - 1 1/2 cups cooked chickpeas, drained and rinsed (one 15-ounce can)
03 - 1/2 cup BBQ sauce (ensure vegan and gluten-free if needed)
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - Freshly ground black pepper, to taste

→ Avocado-Lime Drizzle

08 - 1 ripe avocado
09 - Juice of 1 lime
10 - 2 tablespoons water (plus more as needed for consistency)
11 - 1 tablespoon olive oil
12 - Salt, to taste

→ Toppings (optional)

13 - 1/4 cup finely chopped red onion
14 - 1/4 cup chopped fresh cilantro
15 - 1 jalapeño, thinly sliced
16 - 1/4 cup vegan sour cream

# How-To Steps:

01 - Preheat the oven to 400°F. Prick sweet potatoes several times with a fork and place on a lined baking sheet. Roast for 40–45 minutes, or until fork-tender.
02 - While sweet potatoes roast, combine chickpeas, BBQ sauce, smoked paprika, cumin, garlic powder, and black pepper in a skillet over medium heat. Stir well and cook for 5–7 minutes, until heated through and slightly thickened. Remove from heat.
03 - In a blender or food processor, combine avocado, lime juice, water, olive oil, and salt. Blend until smooth and creamy, adding extra water as needed for a pourable consistency.
04 - Once sweet potatoes are roasted, split each one open lengthwise. Fluff the flesh with a fork.
05 - Top each sweet potato with an even portion of BBQ chickpeas. Drizzle generously with avocado-lime sauce. Garnish with red onion, cilantro, jalapeño, and vegan sour cream as desired. Serve immediately.

# Expert Advice:

01 -
  • The combination of smoky BBQ beans against creamy sweet potato hits every single craving spot at once
  • That avocado lime drizzle is basically liquid gold and you will want to put it on everything forever
  • Whole food ingredients come together in under an hour for dinner that feels like comfort food without the heaviness
02 -
  • Sweet potato sizes vary wildly, so check them after 35 minutes because smaller ones might be done sooner
  • The chickpea mixture can burn if you walk away, so keep it moving in the pan and watch closely near the end
  • That avocado sauce will brown if you make it too far ahead, so save it for the last 15 minutes before serving
03 -
  • Rub a little oil on the sweet potato skins before roasting for extra crispy skin
  • Warm your BBQ sauce slightly in the microwave before adding it to the chickpeas for better coating
  • Add a pinch of cayenne to the avocado sauce if you like things on the spicier side

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