Vegan BBQ Chickpea Stuffed Potatoes (Print)

Roasted sweet potatoes filled with smoky BBQ chickpeas and topped with a fresh, tangy slaw.

# 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 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

→ Optional 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 1 tablespoon olive oil and 1/2 teaspoon salt, then place on a baking sheet. Roast for 40-50 minutes until tender.
02 - While sweet potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add drained chickpeas, smoked paprika, and black pepper. Sauté for 2-3 minutes until fragrant.
03 - Stir in 1 cup vegan BBQ sauce and cook for 5-7 minutes, allowing the sauce to thicken and coat the chickpeas evenly. Remove from heat.
04 - In a large mixing 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. Toss dressing with slaw vegetables until evenly coated.
05 - Once roasted sweet potatoes have cooled slightly, slice them open lengthwise. Gently fluff the insides with a fork to create texture. Spoon BBQ chickpeas generously into each potato cavity and top with prepared slaw.
06 - Top each stuffed sweet potato with sliced green onions, fresh cilantro leaves, and additional BBQ sauce if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • Nutrient-Dense: Packed with fiber from sweet potatoes and plant-based protein from chickpeas.
  • Flavor Explosion: A satisfying mix of smoky BBQ, sweet potato, and tangy apple cider vinegar slaw.
  • Easy Prep: Minimal active cooking time makes this a stress-free main dish.
02 -
  • Check the Label: If using store-bought BBQ sauce, always check the ingredients list for gluten, soy, or honey if you have specific dietary restrictions.
  • Meal Prep: You can roast the potatoes and prepare the slaw in advance; just reheat the potatoes and chickpeas before assembly.
  • Texture: Don't skip fluffing the potato with a fork; it creates a soft bed for the chickpeas to nestle into.
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