BBQ Chickpea Stuffed Sweet Potatoes

$- 4 medium sweet potatoes - 1 can (15 oz) chickpeas, drained and rinsed - 1/2 cup BBQ sauce (store-bought or homemade) - 1/2 teaspoon smoked paprika - 1/2 teaspoon garlic powder - Salt and pepper to taste - 1 cup corn kernels (canned or frozen) - 1/2 red onion, finely chopped - 1 avocado, diced - 1/4 cup fresh cilantro, chopped - Lime wedges for serving When I make BBQ chickpea stuffed sweet potatoes, I gather all my ingredients first. Sweet potatoes are the star of this dish. They bring a natural sweetness and soft texture. Chickpeas add protein and heartiness. I love using canned chickpeas for ease; just drain and rinse them. BBQ sauce is key to flavor. You can use your favorite brand or make your own. I like to add spices like smoked paprika and garlic powder for depth. Don't forget salt and pepper to enhance the taste. Next, I include corn for a bit of crunch. You can use fresh, canned, or frozen corn. Red onion adds sweetness and color. I chop it finely to mix well with the filling. For toppings, I choose ripe avocado and fresh cilantro. They add brightness and creaminess. Lime wedges are perfect for a zesty kick. With this list of ingredients, you can create a dish that is both tasty and simple. {{ingredient_image_1}} - Preheating the oven Start by preheating your oven to 400°F (200°C). This heat helps cook the sweet potatoes evenly. - Pricking and baking sweet potatoes Use a fork to prick each sweet potato several times. This step allows steam to escape. Place them on a baking sheet and bake for 45-50 minutes. They should be soft when you pierce them with a knife. - Cooling and cutting sweet potatoes Once done, take the sweet potatoes out of the oven. Let them cool for a few minutes. Cut them open lengthwise but do not cut all the way through. This keeps the filling secure. - Mixing chickpeas with BBQ sauce and spices In a medium bowl, combine one can of drained chickpeas, 1/2 cup of BBQ sauce, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, and salt and pepper to taste. Mix until all the chickpeas are well coated. - Sautéing onions and adding corn In a skillet, add a splash of water and 1/2 finely chopped red onion. Cook over medium heat for 3-5 minutes until the onion is soft. Next, add 1 cup of corn kernels and cook for another 2-3 minutes until heated through. - Combining mixtures Stir the BBQ chickpea mix into the skillet with the corn and onion. Cook for 5 more minutes to blend the flavors. Remove from heat. - Mashing sweet potatoes After cooling, use a fork to gently mash the insides of the sweet potatoes. This creates a nice base for the filling. - Spoon stuffing into sweet potatoes Take the BBQ chickpea mixture and spoon it into each sweet potato. Fill them generously for a hearty meal. - Topping and garnishing options Finish by adding diced avocado and chopped cilantro on top. Serve with lime wedges for a burst of flavor. Enjoy your tasty BBQ chickpea stuffed sweet potatoes! To bake sweet potatoes perfectly, set your oven to 400°F (200°C). This temperature helps them cook evenly and become soft inside. - Bake for about 45-50 minutes. Test for doneness by piercing with a knife. If it goes in easily, they are done. - For even cooking, choose sweet potatoes that are similar in size. This ensures they bake at the same rate. The BBQ sauce can make or break your dish. Choose a sauce you love. It should balance sweet and tangy flavors. - If you want a kick, try a spicy BBQ sauce. - For a rich taste, use a smoky variety. Add some spices to boost flavor. The recipe calls for smoked paprika and garlic powder, but feel free to experiment. - Try adding cumin or chili powder for warmth. - A pinch of cayenne pepper can add nice heat. A great-looking dish makes it more appetizing. Here are some garnishing ideas: - Top with diced avocado and chopped cilantro. This adds color and freshness. - A sprinkle of lime juice brightens the dish. For serving, place the stuffed sweet potatoes on a large platter. - Add extra cilantro sprigs and lime wedges around them. This makes the dish look inviting and festive. - Pair with a simple salad or some grilled veggies for a complete meal. Pro Tips Choose the Right Sweet Potatoes: Select sweet potatoes that are firm and smooth-skinned for the best flavor and texture. Custom BBQ Sauce: Experiment with different flavors of BBQ sauce to customize the dish to your taste—try spicy, tangy, or even mustard-based sauces! Flavor Boost: Add a pinch of cayenne pepper or chili powder to the chickpea mix for an extra kick of heat. Make Ahead: Prepare the chickpea filling in advance and store it in the fridge. Just reheat before stuffing the sweet potatoes for a quick meal. {{image_2}} You can easily make this dish vegetarian or vegan. Swap out the BBQ sauce for a vegan version. Many brands offer tasty vegan BBQ sauces that do not use animal products. For the chickpeas, you can use black beans or lentils if you prefer. Both options add protein and flavor. Add different vegetables to the filling. Consider bell peppers or zucchini. They can add color and texture, making the dish even more appealing. There are many ways to switch up the flavors. Try different types of BBQ sauce, like sweet, spicy, or smoky. Each sauce will change the taste of the stuffed sweet potatoes. You can also adjust the spices. Instead of smoked paprika, try chili powder or cumin. These spices can give the dish a new twist and make it more exciting. Think about what you want to serve with your stuffed sweet potatoes. A fresh salad pairs well, adding crunch and freshness. You can also serve coleslaw for a creamy side. For gatherings, consider serving mini stuffed sweet potatoes. Cut smaller sweet potatoes in half and stuff them. This way, guests can enjoy them as bite-sized appetizers. To keep your BBQ chickpea stuffed sweet potatoes fresh, store them properly. First, let the stuffed sweet potatoes cool to room temperature. Then, wrap each one in plastic wrap or place them in an airtight container. - Refrigeration instructions: You can store them in the fridge for up to three days. This keeps them safe and tasty. Just reheat before serving. - Freezing guidelines: For longer storage, freeze the stuffed sweet potatoes. Wrap each one tightly in foil or plastic wrap. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. To enjoy your stuffed sweet potatoes again, reheating is key. - Best ways to reheat stuffed sweet potatoes: The best way is to use the oven. Preheat to 350°F (175°C). Place the sweet potatoes on a baking sheet and heat for about 15-20 minutes. This method keeps them warm and crisp. - Tips for maintaining texture and flavor: If you are in a hurry, use the microwave. Heat on high for 2-3 minutes. To keep the flavor, add a splash of water before microwaving. This helps keep them moist and delicious. The cooking time for sweet potatoes can vary. For medium sweet potatoes, bake them at 400°F for 45-50 minutes. If your sweet potatoes are larger, they may need an extra 10-15 minutes. Always check for doneness by piercing with a knife. If it goes in easily, they are ready. Yes, you can prepare this dish ahead of time. Bake the sweet potatoes and store them in the fridge for up to three days. You can also make the BBQ chickpea filling in advance. Store it in an airtight container in the fridge for up to five days. Just reheat before serving. Absolutely! You can change the filling based on your taste. Try different BBQ sauces for unique flavors. You can add diced bell peppers or mushrooms for extra veggies. If you need it spicy, add jalapeños or hot sauce. This dish is flexible to meet your needs. This post guides you through making stuffed sweet potatoes with BBQ chickpeas. You learned about the key ingredients and followed step-by-step instructions for preparation, cooking, and serving. We explored tips for perfecting your dish and shared fun variations to try. Now, you can impress friends and family with this tasty and healthy meal. Enjoy experimenting with flavors and make this dish your own. Happy cooking!$

BBQ Chickpea Stuffed Sweet Potatoes

Delicious sweet potatoes filled with a flavorful BBQ chickpea mixture, topped with fresh avocado and cilantro.

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Prep Time 10

Cook Time 50

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 medium sweet potatoes
1 can (15 oz) chickpeas, drained and rinsed
0.5 cup BBQ sauce
0.5 teaspoon smoked paprika
0.5 teaspoon garlic powder
to taste salt and pepper
1 cup corn kernels
0.5 red onion finely chopped
1 avocado diced
0.25 cup fresh cilantro, chopped
as needed lime wedges for serving

Instructions

Preheat your oven to 400°F (200°C).
Prick the sweet potatoes with a fork and place them on a baking sheet. Bake for about 45-50 minutes, or until they are tender when pierced with a knife.
While the sweet potatoes are baking, prepare the chickpea filling. In a medium mixing bowl, combine the drained chickpeas, BBQ sauce, smoked paprika, garlic powder, salt, and pepper. Mix well until all the chickpeas are coated.
In a skillet over medium heat, add a small splash of water and the red onion. Sauté until the onion is soft and translucent, about 3-5 minutes. Add the corn and continue to cook for another 2-3 minutes until heated through.
Stir the BBQ chickpea mixture into the skillet with the corn and onions. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat.
Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Cut them open lengthwise, being careful not to cut all the way through.
Using a fork, gently mash the insides of the sweet potatoes slightly, then spoon the BBQ chickpea mixture into each sweet potato.
Top each stuffed sweet potato with diced avocado and chopped cilantro for freshness.
Serve with lime wedges on the side for an extra zesty flavor when enjoyed.

Notes

Serve the stuffed sweet potatoes on a large platter, garnished with extra sprigs of cilantro and lime wedges for a colorful and inviting presentation.

Keyword gluten-free, healthy, vegan