Vegan BBQ Chickpea Stuffed Sweet Potatoes (Printable Version)

Roasted sweet potatoes loaded with smoky BBQ chickpeas and fresh slaw for a hearty plant-based meal.

# 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

→ Slaw

09 - 2 cups shredded red cabbage
10 - 1 cup shredded carrots
11 - 1/4 cup fresh cilantro, chopped
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

→ Garnishes

17 - Sliced green onions
18 - Fresh cilantro leaves
19 - Extra vegan BBQ sauce

# Directions:

01 - Preheat oven to 400°F. Prick sweet potatoes several times with a fork, rub with olive oil and salt, then place on a baking sheet. Roast for 40 to 50 minutes until tender.
02 - While sweet potatoes bake, 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 until fragrant.
03 - Stir in 1 cup vegan BBQ sauce and cook for 5 to 7 minutes, allowing the sauce to thicken and evenly coat the chickpeas. Remove from heat.
04 - In a large bowl, combine shredded red cabbage, shredded carrots, and chopped cilantro. In a 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 fluff the insides with a fork. Spoon BBQ chickpeas generously into each potato opening and top with prepared slaw.
06 - Garnish each stuffed sweet potato with sliced green onions, fresh cilantro leaves, and additional BBQ sauce if desired. Serve warm.

# Additional Tips::

01 -
  • It looks way more impressive than the 20 minutes of actual hands-on work it demands.
  • The contrast of warm smoky chickpeas against cold, crisp slaw hits different when you're craving something that feels both comforting and fresh.
  • Naturally vegan and gluten-free without any of that sad, compromised feeling.
02 -
  • Under-rinsing canned chickpeas is the mistake that makes everything taste tinny and wrong—take 30 seconds to do it properly.
  • The slaw needs at least 5 minutes to sit in the dressing or it tastes raw and sharp instead of balanced and silky.
03 -
  • Score the sweet potato skin in a crosshatch pattern before roasting—it helps them cook faster and gives you more surface area for the filling.
  • If your BBQ sauce tastes too vinegary, a teaspoon of maple syrup toned it down; if it's too sweet, a splash of apple cider vinegar brings balance.
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