BBQ Chickpea Bowls with Avocado Cream
Recipe type: Entree
Cuisine: Vegan
Serves: 2
  • 1 large sweet potato, diced
  • ¼ tsp cumin
  • 2 cobs fresh corn
  • 1 (15 oz) can chickpeas, rinsed and drained
  • ¼ cup BBQ sauce
  • 1 large avocado
  • Juice of ½ lime
  • 1 cup cherry or grape tomatoes, sliced
  • Extra virgin olive oil
  • Salt & pepper
  • Cilantro, for serving
  1. Preheat oven to 400 degrees. Toss diced sweet potato with 1 tbsp olive oil, cumin and salt & pepper, to taste. Spread in one layer on a baking sheet. Bake until cooked through, about 20 minutes, tossing once or twice while cooking.
  2. To cook the corn, trim husks off at the tip of the cob. Microwave in the husks for 2 minutes, flipping over after 1 minute. Let sit in husk until cool enough to handle, then remove husk. Slice off kernels and set aside.
  3. Heat 1 tsp olive oil in a medium skillet over medium heat. Add the chickpeas and cook 2 minutes to heat. Add the BBQ sauce and cook, stirring frequently, until sauce reduces and coats chickpeas, about 5 minutes.
  4. Add the avocado and lime juice to a blender. Process until light and fluffy. Add salt & pepper, to taste.
  5. In 2 bowls, combine sweet potato, corn, BBQ chickpeas, and tomatoes. Top with avocado cream and serve with cilantro.
Recipe by Flying on Jess Fuel at