Vegan BBQ Chickpea Sweet Potatoes (Printable View)

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

# 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

# Cooking Steps:

01 - Preheat oven to 400°F. Prick sweet potatoes with fork and place on lined baking sheet. Roast 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 - Split roasted sweet potatoes open lengthwise and fluff flesh with fork. Top each with BBQ chickpeas and drizzle generously with avocado-lime sauce.
05 - Garnish with red onion, cilantro, jalapeño, and vegan sour cream as desired. Serve immediately.

# Expert Tips:

01 -
  • It hits that perfect smoky-sweet comfort food spot without needing a smoker or hours of tending
  • The avocado cream cuts through the rich BBQ flavors like a cool breeze on a hot day
02 -
  • Dont skip pricking the sweet potatoes or they might explode in your oven, which I learned the dramatic way
  • The avocado sauce tastes best freshly made, but if you need to prep it ahead, press plastic wrap directly onto the surface to prevent browning
03 -
  • If your sweet potatoes are enormous, slice them in half lengthwise before roasting to cut down the cooking time
  • Warm your leftover BBQ chickpeas with a splash of water to loosen up the sauce before reheating

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