Description
Vegan BBQ Chickpea Sweet Potatoes that Wow Your Tastebuds
Ingredients
Scale
- 4 medium sweet potatoes, scrubbed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 cup vegan BBQ sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 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 black pepper
- Sliced green onions, optional
- Fresh cilantro leaves, optional
- Extra BBQ sauce, optional
Instructions
- Preheat oven to 400°F. Pierce each sweet potato several times with a fork. Rub with 1 tablespoon olive oil and 1/2 teaspoon salt. Arrange on a baking sheet and roast for 40 to 50 minutes until tender when pierced.
- While 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, stirring occasionally.
- Pour 1 cup vegan BBQ sauce into the skillet with chickpeas. Cook for 5 to 7 minutes, stirring frequently until sauce thickens and thoroughly coats all chickpeas. Remove from heat.
- In a large mixing bowl, combine shredded red cabbage, shredded carrots, and chopped cilantro. In a separate small bowl, whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper. Pour dressing over vegetables and toss until evenly coated.
- 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 half.
- Top each stuffed potato with prepared cabbage slaw. Garnish with sliced green onions, fresh cilantro leaves, and additional BBQ sauce if desired. Serve immediately while warm.
Notes
- Ensure to rinse and drain the chickpeas well to remove excess sodium.
- For a spicier kick, add red pepper flakes to the chickpea mixture.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg