BBQ Chickpea Stuffed Sweet Potato
Summer is (nearly) here, and what better way to celebrate than with a delicious and healthy BBQ dish that will tantalise your taste buds and satisfy your hunger! Introducing my BBQ Chickpea Stuffed Sweet Potato - a dish that combines smoky, sweet, and spicy flavours all in one. The recipe features juicy chickpeas coated in a blend of herbs and spices to give that authentic BBQ flavour (but vegan!).Perfect for outdoor gatherings, this dish is sure to be a hit among your friends and family!
Ingredients
For the BBQ Chickpeas
- 1.5 tbsp Brown Sugar
- 1 tsp Chilli Powder
- 1 tsp Smoked Paprika
- 1.5 tbsp Soy Sauce
- 2.5 tsp Liquid Smoke
- 1/2 Cup Tomato Puree
- 1 tsp Garlic Powder
- 2 tsp Balsamic Vinegar
- 1/2 tsp Onion Powder
- 3/4 cup Dairy Free Milk choose a creamy one!
- 2 tins Cooked Chickpeas drained and rinsed
- Cornflour Slurry - 1 tsp Cornflour mixed with 3 tsp Cold Water (not always necessary)
For the Garlic Mayonnaise Dressing
- 3 tbsp Vegan Mayonnaise
- 1 clove Garlic minced
- Juice of 1/2 lemon
- Pinch of Salt
For the Sweet Potatoes
- 4 Sweet Potatoes
For the Toppings
- Fresh Coriander chopped
- Spring Onions sliced
Instructions
- Start by baking the sweet potatoes - prick with a fork and place in a microwave for 5-8 minutes (depending on the size of the potatoes). While in the microwave, turn your oven on to 200c
- Take the sweet potatoes from the microwave, rub with a little oil then place in the oven for 15-20 minutes (until soft inside and the skin is crisping up)
- To make the chickpeas, add the sauce ingredients to a bowl and stir until combined
- Add the sauce to a large pan along with the chickpeas and heat at medium-high until brought to a boil
- Reduce the heat to low-medium and simmer for 15 minutes until the sauce has thickened
- If at 15 minutes the sauce hasn't thickened sufficiently, add a cornflour slurry while stirring
- Make the garlic mayonnaise dressing by stirring the ingredients together until combined
- To complete the dish, cut open the baked sweet potatoes and stuff them with the BBQ chickpeas. Then drizzle over the garlic mayo dressing and sprinkle with chopped coriander and spring onions.