# Components:
→ 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 ounces 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
→ Garnish
17 - Sliced green onions, optional
18 - Fresh cilantro leaves, optional
19 - Additional BBQ sauce, optional
# Directions:
01 - Preheat oven to 400°F. Prick each sweet potato multiple times with a fork to allow steam to escape. Rub surface with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Arrange on a baking sheet.
02 - Place sweet potatoes in preheated oven and roast for 40 to 50 minutes until tender when pierced with a fork.
03 - While sweet potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add drained chickpeas, smoked paprika, and black pepper. Sauté for 2 to 3 minutes, stirring occasionally.
04 - Pour 1 cup BBQ sauce into the skillet with chickpeas. Stir well to coat and cook for 5 to 7 minutes until sauce thickens and coats the chickpeas evenly. Remove from heat.
05 - In a large bowl, combine 2 cups shredded red cabbage, 1 cup shredded carrots, and 1/4 cup fresh cilantro. In a separate small bowl, whisk together 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour dressing over slaw and toss until vegetables are well coated.
06 - Once sweet potatoes are tender, slice each one lengthwise. Use a fork to gently fluff the interior flesh. Spoon BBQ chickpea mixture generously into each potato and top with dressed cabbage slaw. Garnish with sliced green onions, fresh cilantro leaves, and additional BBQ sauce if desired. Serve warm.
