Vegan BBQ Chickpea Sweet Potatoes (Printable Version)

Roasted sweet potatoes loaded with smoky BBQ chickpeas and tangy avocado-lime cream for a hearty plant-based dinner.

# 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, 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 the 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 - 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 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. Garnish with red onion, cilantro, jalapeño, and vegan sour cream as desired. Serve immediately.

# Expert Advice:

01 -
  • The contrast between creamy sweet potato and tangy BBQ chickpeas is absolutely addictive
  • Everything comes together in under an hour with mostly pantry staples
  • Perfect for feeding a crowd since everyone can customize their own toppings
02 -
  • Dont skip pricking the sweet potatoes with a fork or they might explode in your oven, ask me how I know
  • The avocado sauce will start to brown if it sits too long, make it right before serving
  • Extra chickpeas keep beautifully in the fridge for a few days, just reheat gently
03 -
  • If your sweet potatoes are enormous, cut them in half lengthwise before roasting to reduce cooking time
  • Leftover avocado sauce makes an incredible salad dressing the next day, just thin it with a little more water

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