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BBQ Chickpea Sweet Potatoes with Organic Campari Tomatoes

Maggie Michalczyk, RDN
BBQ chickpea sweet potatoes made with crunchy chickpeas, Organic CampariĀ® 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 CampariĀ® 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