Vegan BBQ Chickpea Sweet Potatoes (Printable)
Tender roasted sweet potatoes topped with smoky BBQ-spiced chickpeas and cool avocado-lime sauce for a hearty plant-based meal.
# What You'll Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ BBQ Chickpeas
02 - 1 1/2 cups cooked chickpeas, drained and rinsed (1 can, 15 oz)
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 Make It:
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, or until fork-tender.
02 - While sweet potatoes roast, heat 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. 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.
06 - Garnish with red onion, cilantro, jalapeño, and vegan sour cream as desired. Serve immediately.
# Expert Hints:
01 -
- The contrast between hot sweet potato and cool creamy sauce is absolutely perfect
- Everything comes together while the potatoes roast, so you are barely working
02 -
- The sauce thickens quickly in the fridge, so add a splash of water before serving leftovers
- Extra chickpea filling keeps for days and is incredible on rice bowls or baked potatoes
03 -
- Rub the potatoes with a little oil and salt before roasting for incredible skin flavor
- Warm the BBQ sauce slightly before adding it to the chickpeas for better coating