Vegan BBQ Chickpea Sweet Potatoes (Printable)

Roasted sweet potatoes stuffed with smoky chickpeas and topped with a crisp, tangy slaw for a flavorful vegan dish.

# What You'll 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

→ Cabbage 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 vegan BBQ sauce

# How to Make It:

01 - Preheat oven to 400°F. Prick sweet potatoes 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 roast, 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.
03 - Stir in BBQ sauce and cook for another 5 to 7 minutes, allowing the sauce to thicken and coat the chickpeas evenly. Remove from heat.
04 - In a large bowl, combine shredded cabbage, carrots, and fresh cilantro. In a separate small bowl, whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper. Toss the dressing with slaw vegetables until evenly coated.
05 - Once sweet potatoes are tender, slice them open lengthwise and gently fluff the insides with a fork. Spoon BBQ chickpeas into each potato and top generously with prepared slaw.
06 - Top each serving with sliced green onions, fresh cilantro leaves, and additional BBQ sauce if desired. Serve immediately while warm.

# Expert Suggestions:

01 -
  • It's the kind of dish that feels indulgent and wholesome at the same time, no guilt required.
  • Everything comes together in about an hour, making weeknight dinners feel way less stressful.
  • The contrast between smoky chickpeas, sweet potato creaminess, and tangy slaw keeps your mouth interested with every bite.
02 -
  • Don't skip rinsing the canned chickpeas or your dish will taste tinny and too salty, which no amount of sauce can fix.
  • The slaw dressing works better when you make it a few minutes before serving so the cabbage softens slightly but doesn't wilt into mush.
03 -
  • Score the flesh of the sweet potatoes in a crosshatch pattern before roasting so they absorb the oil better and roast more evenly.
  • If your BBQ sauce seems thin, let it simmer a minute or two longer to concentrate the flavor and create that glossy coating that clings to each chickpea.
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