Save to Pinterest There's something magical about the perfect balance of sweet and savory flavors in one dish. These Vegan BBQ Chickpea Stuffed Sweet Potatoes deliver exactly that, combining the natural sweetness of roasted sweet potatoes with smoky, tangy BBQ chickpeas. Topped with a fresh, crunchy slaw, this meal offers a delightful contrast of textures and flavors that will satisfy even the most discerning palates.
Save to Pinterest The beauty of this recipe lies in its simplicity. As the sweet potatoes roast to tender perfection in the oven, their natural sugars caramelize, creating a deliciously sweet base. Meanwhile, the protein-packed chickpeas simmer in BBQ sauce, absorbing all those smoky, tangy flavors. The crisp, colorful slaw adds a refreshing crunch and acidity that cuts through the richness of the other components, creating a perfectly balanced bite.
Ingredients
- For the Sweet Potatoes: 4 medium sweet potatoes (scrubbed), 1 tablespoon olive oil, 1/2 teaspoon salt
- For the BBQ Chickpeas: 1 tablespoon olive oil, 2 cans (15 oz each) chickpeas (drained and rinsed), 1 cup vegan BBQ sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper
- For the Slaw: 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 pepper
- Optional Garnishes: Sliced green onions, fresh cilantro leaves, extra BBQ sauce
Instructions
- Prepare the sweet potatoes
- Preheat oven to 400°F (200°C). Prick sweet potatoes several times with a fork, rub with olive oil and salt, and place on a baking sheet. Roast for 40–50 minutes, until tender.
- Make the BBQ chickpeas
- While sweet potatoes bake, heat 1 tablespoon olive oil in a skillet over medium heat. Add chickpeas, smoked paprika, and black pepper. Sauté for 2–3 minutes. Stir in BBQ sauce and cook for another 5–7 minutes, letting the sauce thicken and coat the chickpeas. Remove from heat.
- Prepare the slaw
- In a large bowl, combine cabbage, carrots, and cilantro. In a small bowl, whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper. Toss dressing with the slaw vegetables until well coated.
- Assemble the stuffed sweet potatoes
- Once sweet potatoes are cooked, slice them open lengthwise and fluff insides with a fork. Spoon BBQ chickpeas into each sweet potato and top generously with slaw. Garnish with green onions, cilantro, and extra BBQ sauce if desired. Serve warm.
Zusatztipps für die Zubereitung
Die süßen Kartoffeln können bis zu 3 Tage im Voraus gebacken werden. Bewahren Sie sie einfach im Kühlschrank auf und erwärmen Sie sie vor dem Servieren. Die BBQ-Kichererbsen können ebenfalls bis zu 4 Tage im Voraus zubereitet werden. Der Krautsalat schmeckt am besten frisch, kann aber für bis zu 24 Stunden im Kühlschrank aufbewahrt werden.
Varianten und Anpassungen
Für eine würzigere Version können Sie eine Prise Cayennepfeffer zu den Kichererbsen geben. Weißkohl kann anstelle von Rotkohl verwendet werden. Für zusätzliche Proteine können Sie einen Löffel Tahin oder gehackte Nüsse auf die fertigen Süßkartoffeln geben. Wenn Sie eine glutenfreie Version zubereiten, achten Sie darauf, eine glutenfreie BBQ-Soße zu verwenden, da manche handelsüblichen Sorten Gluten enthalten können.
Serviervorschläge
Diese gefüllten Süßkartoffeln sind ein vollständiges Gericht für sich, aber sie können auch mit einem grünen Salat oder einer Suppe serviert werden. Für ein Festmahl servieren Sie sie mit geröstetem Blumenkohl oder Brokkoli als Beilage. Eine Scheibe Avocado oder ein Spritzer Limette fügt dem Gericht Frische hinzu und hebt die rauchigen und süßen Aromen hervor.
Save to Pinterest These Vegan BBQ Chickpea Stuffed Sweet Potatoes represent comfort food at its healthiest. The combination of tender sweet potatoes, protein-rich chickpeas, and fresh, tangy slaw creates a nutritional powerhouse that doesn't sacrifice on flavor. Whether you're a committed vegan or simply looking to incorporate more plant-based meals into your routine, this dish proves that plant-powered eating can be satisfying, flavorful, and exciting. Enjoy this colorful creation as a weeknight dinner, weekend lunch, or whenever you crave something hearty yet wholesome.
Recipe FAQs
- → How do I roast sweet potatoes evenly?
To roast evenly, prick potatoes with a fork, rub with oil and salt, then bake at 400°F until tender, about 40-50 minutes.
- → Can I make the BBQ chickpeas ahead of time?
Yes, you can prepare the BBQ chickpeas a day ahead and reheat gently before stuffing the sweet potatoes.
- → What alternatives work for the slaw dressing?
Apple cider vinegar and maple syrup create a balanced dressing, but lemon juice or rice vinegar can be substituted for acidity.
- → How to add extra heat to this dish?
Incorporate a pinch of cayenne or smoked chili powder into the chickpeas while sautéing for added spice.
- → Is the dish suitable for gluten-free diets?
Yes, ensure the BBQ sauce is gluten-free and all ingredients comply with gluten-free standards.