Vegan BBQ Chickpea Sweet Potatoes (Printer-friendly)

Roasted sweet potatoes filled with smoky BBQ chickpeas and topped with crisp tangy slaw.

# 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

→ 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 olive oil and salt, then place on a baking sheet. Roast for 40 to 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 to 3 minutes until fragrant.
03 - Stir in vegan BBQ sauce and cook for 5 to 7 minutes, allowing the sauce to thicken and evenly coat the chickpeas. Remove from heat.
04 - Combine shredded red cabbage, shredded carrots, and chopped cilantro in a large bowl. In a small bowl, whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper. Pour dressing over vegetables and toss until well coated.
05 - Once sweet potatoes are tender, slice them open lengthwise and fluff the insides with a fork. Divide BBQ chickpeas equally among the four potatoes and generously top each with prepared slaw.
06 - Garnish with sliced green onions, fresh cilantro leaves, and additional BBQ sauce if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • It comes together in just over an hour, and most of that time is hands-off oven work.
  • The slaw stays crisp for days, so you can meal prep without everything getting soggy by Wednesday.
  • Every element brings something different—smoky, sweet, tangy, crunchy—so no single bite feels boring.
02 -
  • Don't slice into the potatoes too early—they'll cool down and become less inviting, so time your slicing for just before serving.
  • If your slaw sits too long, it gets soft and loses that crisp contrast that makes this dish sing, so dress it right before plating if you can.
03 -
  • Pick sweet potatoes that are roughly the same size so they cook at the same rate and you're not waiting for stragglers.
  • Make the slaw dressing while the potatoes roast so you're not multitasking at the last minute.
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