Save These Vegan BBQ Chickpea Stuffed Sweet Potatoes bring together the perfect combination of sweet, smoky, and tangy flavors in one wholesome meal. Perfectly roasted sweet potatoes serve as a natural vessel for protein-rich chickpeas simmered in a flavorful BBQ sauce, while the fresh, crunchy slaw adds a refreshing contrast in both flavor and texture. This satisfying plant-based dish delivers nutrition without compromising on taste or comfort.
Save These stuffed sweet potatoes are a wonderful way to enjoy a nutritious dinner that feels indulgent. The combination of creamy sweet potatoes with protein-rich chickpeas makes this dish satisfying enough for even the heartiest appetites. The vibrant slaw adds a fresh, crunchy element that balances the dish perfectly.
- For the Sweet Potatoes: 4 medium sweet potatoes, 1 tablespoon olive oil, 1/2 teaspoon salt
- For the BBQ Chickpeas: 1 tablespoon olive oil, 2 cans (15 oz each) chickpeas, 1 cup vegan BBQ sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper
- For the Slaw: 2 cups shredded red cabbage, 1 cup shredded carrots, 1/4 cup chopped fresh cilantro, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Optional Garnishes: Sliced green onions, fresh cilantro leaves, extra BBQ sauce
- Step 1: Prepare the sweet potatoes
- Preheat oven to 400°F (200°C). Prick sweet potatoes several times with a fork, rub with olive oil and salt, and place on a baking sheet. Roast for 40–50 minutes, until tender.
- Step 2: Make the BBQ chickpeas
- While sweet potatoes bake, heat 1 tablespoon olive oil in a skillet over medium heat. Add chickpeas, smoked paprika, and black pepper. Sauté for 2–3 minutes.
- Step 3: Finish the chickpeas
- Stir in BBQ sauce and cook for another 5–7 minutes, letting the sauce thicken and coat the chickpeas. Remove from heat.
- Step 4: Prepare the slaw
- In a large bowl, combine cabbage, carrots, and cilantro. In a small bowl, whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper. Toss dressing with the slaw vegetables until well coated.
- Step 5: Assemble
- Once sweet potatoes are cooked, slice them open lengthwise and fluff insides with a fork. Spoon BBQ chickpeas into each sweet potato and top generously with slaw.
- Step 6: Garnish and serve
- Garnish with green onions, cilantro, and extra BBQ sauce if desired. Serve warm.
The sweet potatoes can be baked ahead of time and reheated when ready to serve. For the best texture in the slaw, prepare it just before serving. If you prefer a spicier dish, add a pinch of cayenne to the chickpeas while cooking. Make sure to drain and rinse the canned chickpeas thoroughly to remove excess sodium.
This versatile recipe can be customized in many ways. You can substitute black beans for chickpeas, use different BBQ sauce flavors like chipotle or honey (if not strictly vegan), or add diced bell peppers to the slaw for extra crunch. For a time-saving option, use pre-shredded cabbage and carrots from the grocery store. White cabbage works well as a substitute for red if that's what you have on hand.
These stuffed sweet potatoes make a complete meal on their own, but they also pair well with a simple green salad if you're looking to add more vegetables. For a heartier meal, serve alongside some warm corn bread or a quinoa salad. Try adding sliced avocado or a squeeze of lime just before serving for extra freshness and flavor. These potatoes are best enjoyed while still warm, with the contrast of hot sweet potatoes and cool, crisp slaw.
Save These Vegan BBQ Chickpea Stuffed Sweet Potatoes represent the perfect balance of nutrition and comfort food. The natural sweetness of the potatoes perfectly complements the tangy BBQ chickpeas, while the fresh slaw adds brightness to each bite. It's a beautiful, colorful dish that proves plant-based eating can be both satisfying and delicious. Whether you're vegan, trying to incorporate more plant-based meals, or simply looking for a nutritious and flavorful dinner option, this recipe is sure to become a favorite.
Recipe Questions
- → How do I ensure the sweet potatoes are tender?
Roast the sweet potatoes at 400°F for 40–50 minutes until they can be easily pierced with a fork, indicating softness inside.
- → Can I substitute other beans for chickpeas?
Yes, black beans or pinto beans work well with BBQ sauce and maintain the dish's hearty texture and flavor.
- → What gives the chickpeas a smoky flavor?
Smoked paprika combined with the BBQ sauce imparts the rich, smoky taste that complements the natural sweetness of the potatoes.
- → How should the slaw dressing be prepared?
Whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper, then toss with shredded cabbage, carrots, and cilantro for a fresh, tangy finish.
- → Are there suggested garnishes for extra flavor?
Green onions, fresh cilantro leaves, and additional BBQ sauce enhance the dish with fresh and zesty notes.