Vegan BBQ Chickpea Sweet Potatoes (Print Version)

Roasted sweet potatoes loaded with smoky BBQ chickpeas and creamy avocado-lime drizzle for a satisfying plant-based meal.

# What You 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
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 Steps:

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 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 - Split roasted sweet potatoes open lengthwise and fluff the flesh with a fork. Top each with BBQ chickpeas, drizzle generously with avocado-lime sauce, and garnish with red onion, cilantro, jalapeño, and vegan sour cream as desired.

# Expert Tips:

01 -
  • Everything you crave about BBQ without needing a grill or any meat at all
  • The creamy avocado sauce cuts through the smoky heat perfectly
  • Ready in under an hour but tastes like you spent all day on it
02 -
  • Sweet potato sizes vary wildly, so start checking them at 35 minutes to avoid mushy accidents
  • The avocado sauce will brown if it sits too long, make it right before serving
  • Room temperature chickpeas absorb the BBQ sauce much better than cold ones from the fridge
03 -
  • Rub the sweet potatoes with a little oil and salt before roasting for caramelized skin
  • Let the chickpea mixture sit for 5 minutes off the heat so the sauce thickens

Go Back