Vegan BBQ Chickpea Sweet Potatoes (Print Version)

Tender roasted sweet potatoes topped with smoky BBQ-spiced chickpeas and creamy avocado-lime drizzle

# 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, 400 g)
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

# Steps:

01 - Preheat the oven to 400°F. Prick sweet potatoes several times with a fork and place on a lined baking sheet. Roast for 40–45 minutes, or 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. Remove from heat.
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 a pourable consistency.
04 - Once sweet potatoes are roasted, split each one open lengthwise. Fluff the flesh with a fork.
05 - Top each sweet potato with an even portion of BBQ chickpeas. Drizzle generously with avocado-lime sauce.
06 - Garnish with red onion, cilantro, jalapeño, and vegan sour cream as desired. Serve immediately.

# Expert Tips:

01 -
  • The contrast between creamy sweet potato and smoky chickpeas is absolutely addictive
  • That avocado drizzle ties everything together like a green miracle
  • It's ready in under an hour but tastes like you spent all day caring about dinner
02 -
  • Sweet potato cooking times vary wildly depending on size—start checking at 35 minutes
  • The chickpea mixture thickens quickly once it's off the heat, so don't let it get too thick in the pan
  • That avocado drizzle will brown if it sits too long, so make it right before serving
03 -
  • Prick those sweet potatoes deeply—I once had one explode in the oven because I was too gentle with the fork
  • Let the roasted sweet potatoes cool for just 5 minutes before splitting them open
  • Double the drizzle recipe because you're going to want to put it on everything

Go Back