Vegan BBQ Chickpea Sweet Potatoes (Print Version)

Roasted sweet potatoes filled with smoky chickpeas and topped with crisp, tangy slaw for an easy plant-based meal.

# What You Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt

→ BBQ Chickpeas

04 - 1 tablespoon olive oil
05 - 2 cans (15 oz each) chickpeas, drained and rinsed
06 - 1 cup vegan BBQ sauce
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon black pepper

→ Slaw

09 - 2 cups shredded red cabbage
10 - 1 cup shredded carrots
11 - 1/4 cup chopped fresh cilantro
12 - 2 tablespoons apple cider vinegar
13 - 1 tablespoon maple syrup
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

→ Optional Garnishes

17 - Sliced green onions
18 - Fresh cilantro leaves
19 - Extra BBQ sauce

# How To Make It:

01 - Preheat oven to 400°F. Prick each sweet potato several times with a fork, rub with olive oil and salt, and arrange on a baking sheet. Roast for 40 to 50 minutes until tender when pierced.
02 - While sweet potatoes bake, heat 1 tablespoon olive oil in a skillet over medium heat. Add drained chickpeas, smoked paprika, and black pepper. Sauté for 2 to 3 minutes until fragrant.
03 - Stir in 1 cup vegan BBQ sauce and cook for 5 to 7 minutes, allowing the sauce to thicken and evenly coat the chickpeas. Remove from heat.
04 - In a large bowl, combine shredded red cabbage, carrots, and cilantro. In a separate small bowl, whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper. Toss the vinaigrette with slaw vegetables until evenly coated.
05 - Once sweet potatoes are tender, slice each lengthwise and gently fluff the insides with a fork to create texture. Spoon BBQ chickpeas generously into each potato cavity and top with prepared slaw.
06 - Top each serving with sliced green onions, fresh cilantro leaves, and additional BBQ sauce if desired. Serve warm and enjoy.

# Expert Advice:

01 -
  • It tastes indulgent and smoky without a single animal product, which honestly surprised even the skeptics at my table.
  • The whole thing comes together in just over an hour, making it perfect for weeknight cooking when you still want something that feels special.
  • You can prep the slaw ahead and let it sit in the fridge, so you're mostly just roasting and reheating when dinner time hits.
02 -
  • Don't skip the step of rinsing your canned chickpeas; the liquid they come in is starchy and will make your filling gluey instead of coated.
  • Make the slaw dressing a few minutes before serving so the vegetables stay crisp and don't get soggy from sitting too long in the vinegar.
  • If your sweet potatoes finish cooking before you're ready to assemble, keep them warm in a low oven; they dry out quickly once cut open.
03 -
  • Make extra BBQ chickpeas and use them in grain bowls, tacos, or even on salads throughout the week; they keep for up to four days in the fridge.
  • If you're cooking for people with different heat preferences, keep the extra BBQ sauce on the side so everyone can add as much as they want.
Go Back