Bbq Chickpea Stuffed Sweet Potatoes with Non-Dairy Ranch Drizzle
Ingredients
- 4 small to medium-sized sweet potatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 cup Organicville BBQ Sauce
- For topping: sliced avocado, quick pickled red onion (recipe on their site), fresh cilantro, Organicville Non-Dairy Ranch Dressing
Preparation
Preheat the oven to 400°F (200°C). Wash and dry the sweet potatoes. Poke several holes in each potato using a fork. Wrap each potato in aluminum foil and place them on a baking sheet.
Bake the sweet potatoes for 1 hour or until they are fork-tender and slightly caramelized on the bottom. Let them cool for 15 minutes.
In a small saucepan, add the drained and rinsed chickpeas along with the BBQ sauce. Bring the mixture to a simmer and cook, stirring often, for 5-8 minutes until the sauce reduces slightly.
Slice open each sweet potato and remove some of the filling to make room for the chickpeas. Fill the sweet potatoes with the chickpea mixture.
Top the stuffed sweet potatoes with Non-Dairy Ranch Dressing, sliced avocado, and quick pickled red onion. Garnish with fresh cilantro.
Enjoy the BBQ Chickpea Stuffed Sweet Potatoes with Non-Dairy Ranch Drizzle.