Description
A cozy and filling vegan meal featuring smoky BBQ chickpeas and tender roasted sweet potatoes, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 15-oz can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt, to taste
- 1/3 cup BBQ sauce
- Butter or olive oil, for seasoning
- Fresh herbs, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the sweet potatoes and poke them with a fork.
- Roast the sweet potatoes in the oven for 45–55 minutes until tender.
- Heat olive oil in a pan over medium-high heat.
- Add the chickpeas, smoked paprika, garlic powder, salt, and BBQ sauce.
- Cook for about 10 minutes, stirring occasionally until the sauce reduces and the chickpeas become glossy.
- Split the roasted sweet potatoes and fluff the flesh with a fork.
- Top with the BBQ chickpeas and garnish with fresh herbs, if desired.
Notes
For extra crunch, consider roasting the chickpeas at 425°F for a few minutes before adding BBQ sauce. Use the broiler for a caramelized topping.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 medium sweet potato + 1/2 cup chickpeas
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg