# 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
→ Cabbage 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
→ Garnish
17 - Sliced green onions, optional
18 - Fresh cilantro leaves, optional
19 - Extra BBQ sauce, optional
# How to Make It:
01 - Preheat oven to 400°F. Pierce each sweet potato several times with a fork. Rub with 1 tablespoon olive oil and 1/2 teaspoon salt. Arrange on a baking sheet and roast for 40 to 50 minutes until tender when pierced.
02 - While potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add drained chickpeas, smoked paprika, and black pepper. Sauté for 2 to 3 minutes, stirring occasionally.
03 - Pour 1 cup vegan BBQ sauce into the skillet with chickpeas. Cook for 5 to 7 minutes, stirring frequently until sauce thickens and thoroughly coats all chickpeas. Remove from heat.
04 - In a large mixing bowl, combine shredded red cabbage, shredded carrots, and chopped cilantro. In a separate small bowl, whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper. Pour dressing over vegetables and toss until evenly coated.
05 - Once sweet potatoes are tender, slice each one lengthwise. Use a fork to gently fluff the interior flesh. Spoon BBQ chickpea mixture generously into each potato half.
06 - Top each stuffed potato with prepared cabbage slaw. Garnish with sliced green onions, fresh cilantro leaves, and additional BBQ sauce if desired. Serve immediately while warm.
