Vegan BBQ Chickpea Sweet Potatoes (Print View)

Tender roasted sweet potatoes loaded with smoky BBQ-spiced chickpeas and creamy avocado-lime sauce for a satisfying plant-based meal.

# What You'll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ BBQ Chickpeas

02 - 1 ½ cups cooked chickpeas, drained and rinsed (15 oz can)
03 - ½ cup BBQ sauce (ensure vegan and gluten-free)
04 - ½ teaspoon smoked paprika
05 - ¼ teaspoon ground cumin
06 - ½ 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)
11 - 1 tablespoon olive oil
12 - Salt, to taste

→ Toppings

13 - ¼ cup finely chopped red onion
14 - ¼ cup chopped fresh cilantro
15 - 1 jalapeño, thinly sliced
16 - ¼ cup vegan sour cream

# Method:

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

# Insider Tips:

01 -
  • The combination of sweet and smoky flavors hits every craving at once
  • It comes together with pantry staples you probably already have
  • The avocado sauce makes everything taste impossibly creamy
02 -
  • The sweet potato skin becomes tender enough to eat when roasted at high heat
  • Leftover BBQ chickpeas are fantastic wrapped in tortillas the next day
03 -
  • Roast extra sweet potatoes at the start of the week for meal prep
  • Double the avocado sauce and use it as a dip for raw veggies

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