Vegan BBQ Chickpea Sweet Potatoes (Print)

Roasted sweet potatoes topped with smoky BBQ chickpeas and creamy avocado-lime drizzle for a hearty, flavor-packed plant-based meal.

# What You’ll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed clean

→ BBQ Chickpeas

02 - 1 1/2 cups cooked chickpeas, drained and rinsed
03 - 1/2 cup vegan gluten-free 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 extra as needed
11 - 1 tablespoon olive oil
12 - Salt to taste

→ Optional 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:

01 - Preheat oven to 400°F. Prick sweet potatoes several times with a fork and arrange on a lined baking sheet. Roast for 40–45 minutes until completely tender when pierced with a fork.
02 - While potatoes roast, heat a skillet over medium heat. Add chickpeas, BBQ sauce, smoked paprika, cumin, garlic powder, and black pepper. Stir thoroughly and cook 5–7 minutes until heated through and sauce has thickened slightly. Remove from heat.
03 - Combine avocado, lime juice, water, olive oil, and salt in a blender or food processor. Blend until completely smooth and creamy, adding additional water as needed to achieve pourable consistency.
04 - Remove roasted sweet potatoes from oven. Split each potato open lengthwise and fluff the interior flesh with a fork to create space for toppings.
05 - Divide BBQ chickpeas evenly among the sweet potatoes. Generously drizzle each with avocado-lime sauce. Garnish with red onion, cilantro, jalapeño slices, and vegan sour cream as desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The contrast between creamy sweet potato and smoky BBQ chickpeas is absolutely addictive
  • You get all the satisfaction of comfort food without the heavy feeling afterward
02 -
  • The sauce thickens in the fridge, so thin it with a splash of water before serving leftovers
  • Sweet potato cooking times vary wildly depending on size, start checking at 35 minutes
03 -
  • If your avocado sauce looks too thick at first, keep adding water a tablespoon at a time rather than adding more oil
  • Leftover sweet potatoes reheat beautifully in a 350°F oven for about 15 minutes

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