Description
Deliciously roasted sweet potatoes filled with protein-packed chickpeas in a rich barbecue sauce, creating a flavorful and satisfying meal.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup barbecue sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped green onions or cilantro for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and poke holes in them with a fork.
- Place them on a baking sheet and bake for 45-60 minutes, until tender.
- In a bowl, combine the chickpeas with barbecue sauce, olive oil, smoked paprika, salt, and pepper.
- Heat a skillet over medium heat and add the chickpea mixture. Cook for about 5-7 minutes.
- Once the sweet potatoes are cooked, let them cool slightly, then slice them open.
- Top each sweet potato with the BBQ chickpeas.
- Garnish with green onions or cilantro if desired.
- Serve warm and enjoy!
Notes
For make-ahead tips, prepare sweet potatoes in advance and store them in the refrigerator. Reheat in the oven for added crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg