Vegan BBQ Chickpea Sweet Potatoes (Printable)

Tender roasted sweet potatoes topped with smoky BBQ-spiced chickpeas and creamy avocado-lime sauce for a hearty, flavor-packed meal.

# Ingredient List:

→ 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

→ 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 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.

# Helpful Tips:

01 -
  • The smoky BBQ chickpeas taste even better than the meat version I grew up eating
  • That creamy avocado-lime drizzle ties everything together like a little kitchen magic trick
  • You get to look like you put in way more effort than you actually did
02 -
  • Drying the rinsed chickpeas with a clean towel before cooking prevents the sauce from getting waterlogged
  • The avocado sauce will keep in the fridge for a day, but the lime starts to oxidize and turn it an unappealing brown
  • Sweet potatoes can vary wildly in cooking time, so trust the fork test over the clock
03 -
  • Line your baking sheet with parchment paper for the easiest cleanup ever
  • Warm your BBQ sauce slightly in the microwave before adding it to the skillet for better coating

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