BBQ Chickpea Stuffed Sweet Potatoes

• 4 medium sweet potatoes
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 cup BBQ sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• Juice of 1 lime

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 Prick sweet potatoes with a fork and bake for 40-45 minutes, or until tender.
3. 3 While potatoes bake, heat olive oil in a skillet over medium heat.
4. 4 Add chickpeas, BBQ sauce, smoked paprika, garlic powder, salt, and pepper. Cook for 8-10 minutes until heated through.
5. 5 Once potatoes are done, halve them lengthwise and gently fluff the insides with a fork.
6. 6 Spoon the BBQ chickpea mixture into each sweet potato half.
7. 7 Top with diced avocado and chopped cilantro.
8. 8 Drizzle with lime juice before serving.

Equipment

• Baking sheet
• Parchment paper
• Skillet
• Fork

Variations

• Add a sprinkle of crumbled feta cheese for a tangy twist.
• Top with a drizzle of sriracha mayo for an extra kick.

Substitutions

• Use black beans instead of chickpeas for a different texture.
• Swap BBQ sauce with a spicy salsa for a zesty alternative.

Pairings

• A crisp lager or a glass of iced tea complements the smoky flavors.
• Serve with warm cornbread for a cozy touch.

Nutrition

Tips

• For a smoky flavor boost, add a dash of liquid smoke to the chickpea mixture.
• To save time, microwave the sweet potatoes for about 10 minutes before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the sweet potato's texture.

Freezing: These stuffed sweet potatoes freeze well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a fresh green salad for a balanced meal.
• Pair with a tangy coleslaw for added crunch.

FAQ