BBQ Chickpea Sweet Potatoes (Print Version)
Sweet potatoes packed with smoky BBQ chickpeas and ranch drizzle, offering a filling vegetarian main.
# Ingredients:
→ Sweet Potatoes
01 -
4 medium sweet potatoes, scrubbed clean
→ BBQ Chickpeas
02 -
1 tablespoon olive oil
03 -
1 small red onion, finely chopped
04 -
2 garlic cloves, minced
05 -
2 cans (425 g each) chickpeas, drained and rinsed
06 -
180 ml barbecue sauce (ensure vegetarian and gluten-free if needed)
07 -
1 teaspoon smoked paprika
08 -
1/2 teaspoon ground cumin
09 -
Salt and freshly ground black pepper, to taste
→ Ranch Drizzle
10 -
80 ml sour cream or plain Greek yogurt
11 -
2 tablespoons mayonnaise
12 -
1 tablespoon freshly squeezed lemon juice
13 -
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
14 -
1 tablespoon chopped fresh chives
15 -
1/2 teaspoon garlic powder
16 -
Salt and freshly ground black pepper, to taste
17 -
15–30 ml milk, to thin as needed
→ Toppings (optional)
18 -
Sliced green onions
19 -
Chopped fresh cilantro or parsley
20 -
Additional barbecue sauce
# Steps to Follow:
01 -
Preheat the oven to 200°C. Pierce each sweet potato several times with a fork. Arrange on a parchment-lined baking sheet and roast for 40 to 50 minutes, until tender when pierced with a knife.
02 -
While sweet potatoes roast, heat olive oil in a skillet over medium heat. Sauté onion for 3 to 4 minutes until softened, then add garlic and cook for 30 seconds until aromatic.
03 -
Add chickpeas, barbecue sauce, smoked paprika, cumin, salt, and black pepper to the skillet. Stir well and cook for 5 to 7 minutes, stirring occasionally, until the mixture is heated through and slightly thickened. Remove from heat.
04 -
Combine sour cream or yogurt, mayonnaise, lemon juice, dill, chives, garlic powder, salt, and black pepper in a small bowl. Whisk together, then add milk as needed to reach a drizzling consistency.
05 -
Once the sweet potatoes are tender, allow to cool slightly. Make a slit lengthwise in each and gently press to open the center.
06 -
Fill each sweet potato with the barbecue chickpea mixture. Generously drizzle with ranch sauce, then finish with desired toppings such as green onions, fresh herbs, or extra barbecue sauce. Serve warm.
# Additional Notes:
01 -
To make a vegan version, use plant-based sour cream or yogurt and vegan mayonnaise for the ranch drizzle.
02 -
Regular potatoes can be substituted for sweet potatoes if you prefer.
03 -
Enhance the dish with shredded cheese or sliced avocado as toppings.
04 -
This dish pairs well with a crisp green salad and iced tea.