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Easy Meals

BBQ Chickpea Sweet Potatoes with Organic Campari Tomatoes

BBQ chickpea sweet potatoes made with crunchy chickpeas, Organic Campari® tomatoes, corn, avocado and smoky spices for a delicious plant-based summertime meal.  

bbq sweet potatoes with chickpeas, corn, avocado and campari tomatoes

The fresh juicy flavors of summer are in full swing right now and I’m loving finding new ways to enjoy them in meals and snacks. Getting inspiration from the season is my favorite way to infuse fun and excitement in the kitchen — something I totally recommend if you feel like you’re in a cooking rut.

BBQ roasted chickpeas add crunch and smokiness to these summer inspired sweet potatoes made with delicious  Organic Campari® tomatoes, avocado, corn and fresh cilantro. They’re easy to cook up and assemble and make for a super fresh and plant-forward meal. 

These would also be perfect alongside any main dish at your summer BBQ and you can even grill the sweet potatoes before topping them with the tomato salad.  A great way to add more plants (and fiber!) to your backyard BBQ! 

organic campari tomatoes
chickpea, corn, avocado and campari tomato salad

The star ingredient in this recipe are definitely the Organic Campari® tomatoes from SUNSET®. At just the right size and with the perfect balance of sweetness and acidity, they add so much juicy flavor to this easy summer recipe! Perfect for everything from salads, pizzas, and pasta, they’re definitely a staple worth always having on hand. 

SUNSET® produce is always in my cart at the grocery store because of its unmatched quality and their overall dedication to freshness and innovation in the produce department. I love their unique variety of tomatoes, especially these Organic Campari® tomatoes. 

The fresh flavors of the tomatoes along with the smoky chickpeas and cool avocado come together to tie everything and the sweet potato together really well. It’s sort of like a salad in a sweet potato and I’m all about it! 

plant-based tomato chickpea sweet potatoes

Ingredients for BBQ chickpea sweet potatoes:

  • Organic Campari® tomatoes
  • Sweet potatoes
  • Fire-roasted corn kernels
  • Avocado
  • Chickpeas
  • Fresh cilantro 
  • Garlic powder
  • Onion powder
  • Cumin 
  • Smoked paprika
  • Salt 
  • Pepper

BBQ Chickpea Sweet Potatoes with Organic Campari Tomatoes

Maggie Michalczyk, RDN
BBQ chickpea sweet potatoes made with crunchy chickpeas, Organic Campari® tomatoes, corn, avocado and smoky spices for a delicious plant-based summertime meal. Packed with flavor and simple to assemble,
Prep Time 10 mins
Cook Time 25 mins
Servings 4 servings


  • 1 can chickpeas rinsed and drained
  • 1 tbsp. avocado oil
  • 1 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 sweet potatoes
  • 1 package Organic Campari® tomatoes diced
  • 1 avocado diced
  • 1 can fire-roasted corn kernels drained
  • 3 tbsp. fresh cilantro chopped


  • Preheat the oven to 415 degrees F. Rinse and drain chickpeas and pat dry with a paper towel. Season with avocado oil, and spices and bake for approximately 25 minutes, flipping halfway through until crispy.
  • In the meantime prepare the sweet potatoes and tomato salad. Use a fork to poke holes in the sweet potatoes and cook in the microwave on the potato setting or grill or broil the sweet potatoes.
  • While the sweet potatoes are cooking combine the diced tomatoes, avocado, corn, and fresh cilantro in a bowl and toss. Add roasted chickpeas once cooked.
  • Scoop out the center part of the sweet potatoes and spoon the tomato salad in the inside. Top with more fresh cilantro and the cheese of your choice if desired. Serve immediately and enjoy!
Keyword BBQ chickpea sweet potatoes

This post was created in partnership with SUNSET®. As always all opinions are my own and I appreciate your support!

More recipes with SUNSET® you’re sure to love: 

Pin this recipe for later! 

how to make BBQ chickpea sweet potatoes

Summer Zoodle Avocado and Peach Salad

This summer zoodle, avocado and peach salad is bursting with flavor from in season produce and packed with nutrition in every bite! It’s summer in a bowl!

Some of the best (in my opinion!) veggies are at their peak of freshness this time of year, and what better way to enjoy them than to throw them all together a salad as delicious as it is beautiful!

Take advantage of summer produce by making this summer zoodle, avocado, and peach salad! Zucchini is in season in the summer and so are peppers, peaches, berries, tomatoes and more! Check out the full list here and stop by your local farmers’ market to score some locally grown produce.

To be honest, I’m not a huge fan of fruit in salads, but juicy, ripe peaches add a sweetness to this salad that perfectly compliments the different veggies.

Zucchini is one of my favorite veggies and goes great with all things pumpkin as evidenced by my recipe for pumpkin zucchini bread and this one for paleo pumpkin zucchini banana bars!

The Perfect Summer Salad Dressing

I find this salad tastes great simply with olive oil and vinegar, however if you are looking for something a little more exciting, here are a few of my favorite dressings:

Summer Salad Wine Pairing

This salad is the perfect for bringing to a summer get together, because there’s something in it that everyone can like. Pick up a bottle of a dry white wine like a Sauvignon Blanc. My favorite is this one from Francis Coppola!

healthy summer zoodle peach salad

Summer Zoodle, Avocado, & Peach Salad

Maggie Michalczyk, RDN
Packed with nearly every veggie thats in season in the summer, this salad is nutritious, delicious and a beautiful dish to bring to any summer get together! 
Servings 3 -4 servings


  • 4 cups greens I like combining two like butter lettuce + arugula or baby kale + mixed greens
  • 1 avocado sliced
  • 1 medium zucchini spiralized ( I have this sprilizer and it works great)!
  • 1 ripe peach sliced
  • 1-2 ears of corn grilled and cut off the cobb
  • 1 cup cherry tomatoes sliced in half
  • 1/3 cup crumbled feta cheese optional
  • 3 basil leaves


  • Prepare lettuce in a large bowl. Spiralize the zucchini and mix into lettuce.
  • Wash and slice tomatoes, avocado, peach. Add to salad, along with the corn.
  • Top with feta cheese and basil leaves.**


** Grilled chicken, salmon or skirt steak would be great on top! To keep it vegetarian but add a little heartiness add 1 1/2 cup cooked quinoa, farro, or brown rice. 

Hungry for more? Be sure to check out my guide to smart eating for summer and my favorite healthy travel hacks and snacks!

Pin this summer zoodle, avocado, and peach salad for later!