Vegan BBQ Chickpea Sweet Potatoes (Print Version)

Roasted sweet potatoes filled with smoky BBQ chickpeas and topped with a tangy slaw for a satisfying plant-based 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 ounces 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 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

→ Garnishes

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

# How to Make It:

01 - Preheat oven to 400°F. Prick sweet potatoes several times with a fork, rub with 1 tablespoon olive oil and 1/2 teaspoon 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, stirring occasionally until the sauce thickens and fully coats the chickpeas. Remove from heat.
04 - In a large bowl, combine 2 cups shredded red cabbage, 1 cup shredded carrots, and 1/4 cup chopped 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.
05 - Pour the dressing over the slaw vegetables and toss until well coated. Set aside at room temperature.
06 - Once sweet potatoes are tender, slice them open lengthwise and fluff the insides with a fork. Spoon BBQ chickpeas generously into each potato and top with prepared slaw.
07 - Garnish with sliced green onions, fresh cilantro leaves, and additional BBQ sauce if desired. Serve warm.

# Additional Tips::

01 -
  • It's the kind of meal that feels indulgent and hearty, but you don't need to feel guilty about it afterward.
  • Every component comes together in roughly an hour, making it perfect for weeknight cooking when you want something that tastes like you actually tried.
  • The leftovers reheat beautifully, and the slaw gets even more flavorful as it sits in its dressing overnight.
02 -
  • Don't peel the sweet potatoes beforehand; that skin holds everything together and adds texture that matters.
  • If your BBQ sauce is thin, let it cook down by itself for a minute or two before adding the chickpeas so it actually sticks to them rather than pooling at the bottom of the pan.
03 -
  • Make the slaw dressing while the potatoes are roasting so one less thing is happening in the final minutes.
  • If you're meal-prepping, keep the slaw separate until serving time—it stays crisp that way instead of turning into pickled mush.
Go Back