Vegan BBQ Chickpea Sweet Potatoes (Printable)

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

# What You'll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ BBQ Chickpeas

02 - 1 1/2 cups cooked chickpeas, drained and rinsed
03 - 1/2 cup BBQ sauce
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
11 - 1 tablespoon olive oil
12 - Salt, to taste

→ Toppings

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 fork and place on lined baking sheet. Roast for 40-45 minutes until fork-tender.
02 - In skillet over medium heat, combine chickpeas, BBQ sauce, smoked paprika, cumin, garlic powder, and black pepper. Stir well and cook 5-7 minutes until heated through and slightly thickened.
03 - In blender or food processor, combine avocado, lime juice, water, olive oil, and salt. Blend until smooth and creamy, adding extra water as needed for pourable consistency.
04 - Once sweet potatoes are roasted, split each one open lengthwise and fluff the flesh with a fork.
05 - Top each sweet potato with 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 Suggestions:

01 -
  • The way the smoky BBQ chickpeas play against the creamy sweet potato is genuinely exciting
  • You get that comfort food feeling without any heaviness or afternoon food coma
02 -
  • The sweet potatoes keep cooking after they come out of the oven, so take them out when they are slightly tender but not falling apart
  • That avocado sauce thickens in the fridge, so add another splash of water before serving leftovers
03 -
  • If your sweet potatoes are huge, cut them in half lengthwise before roasting to save time
  • Double the chickpea mixture and keep it in the fridge for quick lunches all week

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