Vegan BBQ Chickpea Sweet Potatoes (Printable)

Roasted sweet potatoes loaded with smoky BBQ chickpeas and topped with 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 (1 can, 15 oz)
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 (optional)

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 oven to 400°F. Prick sweet potatoes several times with fork and place on lined baking sheet. Roast for 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. Fluff flesh with fork. Top each potato with equal portion of BBQ chickpeas. Drizzle generously with avocado-lime sauce. Garnish with red onion, cilantro, jalapeño, and vegan sour cream as desired.

# Expert Hacks:

01 -
  • Everything cooks in under an hour with barely any active work
  • The creamy avocado sauce cuts through the smoky barbecue like magic
  • It keeps beautifully for meal prep lunches all week
02 -
  • Dont skip pricking the potatoes. I once had one explode in my oven. Trust me on this.
  • The avocado sauce thickens in the fridge. Thin it with a splash of water before serving leftovers.
  • If your barbecue sauce is already pretty salty, go easy on the salt in the sauce.
03 -
  • Rub the sweet potatoes with a little oil before roasting for extra crispy skin
  • Double the chickpea mixture and keep it in the fridge for quick lunches
  • The sauce tastes even better after an hour in the fridge

Go Back