Vegan BBQ Chickpea Sweet Potatoes (Printable Version)

Roasted sweet potatoes topped with smoky BBQ chickpeas and creamy avocado-lime sauce

# What You'll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ BBQ Chickpeas

02 - 1 1/2 cups cooked chickpeas (one 15 oz can), drained and rinsed
03 - 1/2 cup BBQ sauce (ensure vegan and gluten-free if needed)
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 for consistency)
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

# Step-by-Step:

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 - While potatoes roast, combine chickpeas, BBQ sauce, smoked paprika, cumin, garlic powder, and black pepper in a skillet over medium heat. Stir well and cook for 5–7 minutes until heated through and slightly thickened.
03 - Blend avocado, lime juice, water, olive oil, and salt in a blender or food processor until smooth and creamy. Add extra water as needed for pourable consistency.
04 - Once roasted, split each sweet potato open lengthwise and 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 -
  • Its comfort food that happens to be packed with plant protein and fiber
  • The avocado lime sauce cuts through the richness like magic
  • Everything comes together in under an hour with minimal cleanup
02 -
  • Sweet potato size varies wildly so start checking at 35 minutes rather than trusting the timer completely
  • The avocado sauce will keep in the fridge for one day but the lime prevents browning better than lemon juice does
03 -
  • Roast extra sweet potatoes when you have the oven on and reheat them throughout the week for instant meals
  • The chickpea mixture keeps beautifully in the fridge for three days and actually tastes better the next day

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