Keeping things comforting, but healthy with these BBQ Chickpea Stuffed Sweet Potatoes. Chickpeas are roasted until crispy and tossed in BBQ sauce. Plus, anything you put inside a sweet potato gets a yes from my dawg!
People ask me all the time what my favorite comfort foods are. The answer I give more often than not is potatoes in all of their forms. When I was a kid, comfort was going through the Wendy’s drive through to get a baked potato with broccoli and cheese. I never like burgers or meat as a kid, and this, to me, was heaven. Now, in these difficult times more than ever, I am leaning on some of my favorite comfort foods. And nothing says comfort like stuffing a sweet potato with all sorts of goodies.
Or maybe that is just me!
So what goes into these BBQ Chickpea Stuffed Sweet Potatoes? Well, it has all of my favorites here. We first start with chickpeas roasted with some smoked paprika, chili powder, and cumin to bring on all the flavor. At the same time, we also roast up some sweet potatoes. I like to do this in a cast iron skillet, but feel free to use part of the baking sheet you are making the chickpeas in.
Then, toss your chickpeas in some BBQ sauce (I love this brand) and fill up the sweet potatoes with them. I love to then pile on the toppings (per usual). I love adding sliced green onion, pickled onions, feta cheese, and cilantro or parlsey. And, of course, hot sauce. We should never forget hot sauce.
Of course, let me know in the comments or by tagging me on Instagram if you make this recipe. I am always on the hunt for new toppings ideas so that sounds like a plan. If you are game, I am!
Yields 4 sweet potatoes
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- 1 1/2 cups cooked chickpeas (or one 15-ounce can of chickpeas, drained, rinsed, and patted dry)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoons smoked paprika
- 1/2 teaspoon chili powder
- 1/4 cup BBQ sauce of choice
- salt + pepper
- 4 medium sized sweet potatoes
- 1-2 green onions, thinly sliced
- feta cheese, parsley, cilantro, or pickled onions, for serving
Preheat oven to 420 degrees fahrenheit. Place sweet potatoes on a baking sheet. Bake for 45-50 minutes until easily pierced with a fork.
On a separate baking sheet lined with parchment paper, toss rinsed and dried chickpeas with oil, paprika, salt + pepper. Spread out evenly and bake for 15 - 20 minutes, turning once, until golden and crispy.
Take sweet potatoes and chickpeas out of the oven. Toss chickpeas in BBQ sauce. To serve, cut a small rectangle halfway through each sweet potato. Scoop out a bit of the insides, then stuff with 1/4 of the chickpea mixture. Top with chopped green onion, feta cheese, pickled onions, and whatever herbs you want. EAT.