BBQ Chickpea Stuffed Sweet Potatoes
These smoky, tangy BBQ chickpeas are stuffed into perfectly roasted sweet potatoes, creating a satisfying and flavorful dinner. Topped with a drizzle of creamy vegan ranch dressing and fresh cilantro, it's a deliciously simple dish that will please anyone at the table.
ingredients
- 4 medium-sized sweet potatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup BBQ sauce (vegan and gluten-free)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Vegan ranch dressing, for serving
- Fresh cilantro, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C). Wash the sweet potatoes, prick them with a fork, and place them on a baking sheet. Bake for 45-60 minutes, or until fork-tender.
- 2.
In the meantime, prepare the BBQ chickpeas. In a medium bowl, mix together the chickpeas, BBQ sauce, olive oil, maple syrup, smoked paprika, garlic powder, cayenne pepper (if desired), salt, and pepper.
- 3.
Heat a skillet over medium heat and add the chickpea mixture. Cook for 8-10 minutes, stirring occasionally, until the chickpeas are heated through and the sauce has thickened slightly.
- 4.
Once the sweet potatoes are done, slice them open lengthwise and gently fluff the flesh with a fork. Spoon the BBQ chickpea mixture into the sweet potatoes, dividing it evenly.
- 5.
Drizzle each stuffed sweet potato with vegan ranch dressing and sprinkle with fresh cilantro. Serve hot and enjoy!
