Vegan BBQ Chickpea Sweet Potatoes (Printable)

Tender roasted sweet potatoes loaded with smoky BBQ chickpeas, finished with a zesty avocado-lime cream and fresh toppings.

# What You Need:

→ 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 It:

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 - 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 pourable consistency.
04 - Split each roasted sweet potato open lengthwise and fluff the flesh with a fork. Top with BBQ chickpeas and drizzle generously with avocado-lime sauce.
05 - Garnish with red onion, cilantro, jalapeño, and vegan sour cream as desired. Serve immediately.

# Expert Tips:

01 -
  • Everything comes together in under an hour with mostly pantry staples
  • The contrast between hot roasted potatoes and cool tangy drizzle is addictive
02 -
  • Overblending the avocado sauce can make it bitter, pulse just until smooth
  • The chickpeas keep absorbing sauce as they sit, so make it slightly saucier than you think you need
03 -
  • Roast the sweet potatoes the day before and just reheat them for a 15 minute weeknight dinner
  • Double the avocado sauce and use the extra on tacos or grain bowls throughout the week

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