# What You’ll Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
→ BBQ Chickpeas
04 - 1 tablespoon olive oil
05 - 2 cans (15 ounces each) chickpeas, drained and rinsed
06 - 1 cup vegan BBQ sauce
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon black pepper
→ Slaw
09 - 2 cups shredded red cabbage
10 - 1 cup shredded carrots
11 - 1/4 cup chopped fresh cilantro
12 - 2 tablespoons apple cider vinegar
13 - 1 tablespoon maple syrup
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Optional Garnishes
17 - Sliced green onions
18 - Fresh cilantro leaves
19 - Extra BBQ sauce
# Directions:
01 - Preheat oven to 400°F. Prick sweet potatoes several times with a fork, rub with olive oil and salt, then place on a baking sheet. Roast for 40-50 minutes until tender when pierced with a knife.
02 - While sweet potatoes bake, heat 1 tablespoon olive oil in a skillet over medium heat. Add drained chickpeas, smoked paprika, and black pepper. Sauté for 2-3 minutes until fragrant and evenly coated.
03 - Stir in the vegan BBQ sauce and cook for 5-7 minutes, stirring occasionally, until the sauce thickens and fully coats the chickpeas. Remove from heat.
04 - In a large bowl, combine shredded red cabbage, carrots, and cilantro. In a separate small bowl, whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper. Toss the dressing with vegetables until evenly coated.
05 - Once sweet potatoes are tender, slice them open lengthwise. Use a fork to gently fluff the insides. Spoon the BBQ chickpea mixture into each potato cavity and generously top with the prepared slaw.
06 - Garnish each stuffed potato with sliced green onions, fresh cilantro leaves, and additional BBQ sauce if desired. Serve immediately while warm.
