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Smoky BBQ Chickpea Sweet Potatoes in 40 Minutes

BBQ Chickpea Sweet Potatoes
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A quick and healthy vegan dinner featuring roasted sweet potatoes stuffed with smoky BBQ chickpeas and topped with fresh slaw.

Ingredients

Scale
  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup smoky BBQ sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil
  • 1 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • Pinch of salt
  • Fresh chopped cilantro
  • Sliced green onions
  • Extra BBQ drizzle

Instructions

  1. Preheat oven to 400°F. Slice sweet potatoes in half lengthwise, rub with olive oil, salt, and pepper. Roast cut-side down for 35–40 minutes until fork-tender.
  2. Heat olive oil in a skillet over medium heat. Add chickpeas, smoked paprika, garlic powder, and onion powder, cooking until slightly crispy. Stir in BBQ sauce and simmer until thick.
  3. In a bowl, toss red cabbage, carrots, apple cider vinegar, maple syrup, and salt. Let it sit 10 minutes to soften slightly.
  4. Flip roasted sweet potatoes, gently mash the centers, and spoon BBQ chickpeas over the top.
  5. Finish with fresh cilantro, green onions, and an extra drizzle of BBQ sauce. Serve warm with slaw on the side.

Notes

  • For extra crispiness, broil the chickpeas for 2-3 minutes after coating with BBQ sauce.
  • Store leftovers in an airtight container for up to 3 days.
  • Adjust BBQ sauce quantity based on your preferred level of sweetness.

Nutrition

Find it online: https://www.homeydishes.com/bbq-chickpea-sweet-potatoes-recipe/