Save to Pinterest These stuffed sweet potatoes combine tender roasted spuds with smoky, spice-coated chickpeas simmered in tangy BBQ sauce. The creamy avocado-lime drizzle adds bright acidity and richness, balancing the sweet potatoes and savory chickpeas perfectly. Each serving delivers protein from the chickpeas and healthy fats from avocado, making this a complete and satisfying meal.
Preparation is straightforward: roast the sweet potatoes until caramelized and tender, while quickly simmering chickpeas with smoked paprika, cumin, and garlic powder in BBQ sauce. The sauce comes together in seconds in a blender. Top with fresh red onion, cilantro, and jalapeño for crunch and heat.
The first time I made these, my roommate walked in mid-roast and immediately asked if we were having a barbecue. The smell of smoked paprika and cumin filling our tiny apartment kitchen was that convincing. I hadnt planned on company that night, but those BBQ chickpeas won her over before she even saw the sweet potatoes underneath.
My sister claimed she didnt like sweet potatoes until I served these at our weekly family dinner. She watched skeptically as I piled on the chickpeas and drizzled that green sauce, then proceeded to go back for seconds and lick her plate clean. Now she requests them every time she visits.
Ingredients
- 4 medium sweet potatoes: Look for ones that feel heavy for their size with smooth skin and no soft spots
- 1 can chickpeas: Rinse them thoroughly and pat dry so the BBQ sauce clings instead of sliding off
- 1/2 cup BBQ sauce: Check the label carefully, many brands sneak in honey or Worcestershire sauce
- Smoked paprika, cumin and garlic powder: This spice trio builds layers of smoky depth beyond just the sauce
- 1 ripe avocado: Should yield slightly to gentle pressure, not mushy or rock hard
- Fresh lime juice: Bottled juice works but fresh makes the drizzle taste brighter and more alive
- Olive oil: Helps the sauce become luxuriously smooth instead of gummy or thick
Instructions
- Roast the sweet potatoes:
- Heat your oven to 400F and pierce each sweet potato all over with a fork, letting the steam escape as they cook. Arrange them on a baking sheet and let them roast for 40 to 45 minutes until theyre completely tender when you poke them.
- Make the BBQ chickpeas:
- While the potatoes roast, toss the chickpeas in a skillet with BBQ sauce and all those spices. Let them bubble gently over medium heat for about 7 minutes, stirring occasionally until the sauce coats each chickpea and thickens slightly.
- Whip up the drizzle:
- Blend the avocado with lime juice, olive oil, water and salt until completely smooth. Add more water a tablespoon at a time if it seems too thick to pour.
- Assemble and serve:
- Slice each sweet potato open lengthwise and fluff up the inside with a fork. Pile on the BBQ chickpeas generously, drizzle with that bright green sauce, and top with whatever crunchy or spicy toppings you love.
Save to Pinterest These became my go-to comfort food during a lonely winter when I needed something warming but didnt have the energy for elaborate cooking. The combination of hot roasted sweet potato and cool creamy sauce felt like a hug on a plate.
Making It Your Own
Switch up the BBQ sauce to match your mood or use a homemade version with more heat. Add roasted corn or shredded cabbage for extra texture.
What To Serve Alongside
A crisp green salad with citrus vinaigrette cuts through the richness. Iced tea or a dry Riesling complement the smoky sweetness beautifully.
Make Ahead Wisdom
You can roast the sweet potatoes and cook the chickpeas a day ahead, then reheat gently while you make the fresh sauce. The flavors actually meld better this way.
- Store components separately and assemble just before eating
- The avocado drizzle keeps best in an airtight container with plastic wrap pressed directly on the surface
- Everything reheats beautifully in a 350F oven for about 15 minutes
Save to Pinterest Theres something so satisfying about a dish that looks impressive but comes together with such simple ingredients. I hope these become your weeknight comfort too.
Recipe FAQs
- → Can I make the chickpeas ahead of time?
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Yes, the BBQ chickpeas can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before serving over the roasted sweet potatoes.
- → What can I substitute for the avocado drizzle?
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You can use plain vegan yogurt blended with lime juice and salt for a lighter alternative. Cashew cream or tahini mixed with lime also works well as a creamy topping.
- → How do I know when the sweet potatoes are done?
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Insert a fork into the thickest part of the sweet potato. It should slide in easily with no resistance, and the skin should feel slightly caramelized. This typically takes 40-45 minutes at 400°F.
- → Can I use canned sweet potatoes?
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Fresh sweet potatoes work best for texture and flavor. Canned sweet pieces may become mushy when stuffed. If short on time, you can microwave whole sweet potatoes for 8-10 minutes instead of roasting.
- → Is this dish freezer-friendly?
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The roasted sweet potatoes and BBQ chickpeas freeze well separately for up to 3 months. The avocado drizzle is best made fresh, as it may discolor when frozen. Thaw components overnight and reheat before assembling.
- → How can I add more protein?
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Consider adding crumbled tempeh bacon, hemp seeds, or chopped walnuts as toppings. You can also serve with a side of quinoa or brown rice for additional plant-based protein.
