BBQ Chickpea and Guacamole Stuffed Sweet Potatoes
Soft roasted sweet potatoes filled with sticky BBQ chickpeas and topped with cool, creamy guacamole.
Made with Classic guacamole and Homemade BBQ sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £1.94 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Prick the sweet potatoes with a fork and bake directly on the oven shelf for 50 minutes, until soft in the middle.
50 min - 2
Pat the chickpeas dry. Heat the oil in a frying pan over a medium high heat and fry the chickpeas with the smoked paprika for 6 minutes, until lightly crisp.
6 min - 3
Pour in your ready made BBQ sauce (see the base recipe) and cook for 3 minutes, stirring, until the chickpeas are sticky.
3 min - 4
Split the sweet potatoes lengthways and fluff the flesh with a fork.
- 5
Spoon the BBQ chickpeas into each one and top with a spoon of your ready made guacamole (see the base recipe).
- 6
Scatter with spring onions and serve with lime wedges.
Tips
- Dry the chickpeas well before frying so they crisp instead of steaming.
- Bake the potatoes in advance and reheat in the oven for 10 minutes if you want a speedy dinner.
- Add a pinch of chilli flakes with the paprika for more heat.
Storing and freezing
Keeps 2 days in the fridge; store the guacamole separately, as it browns. Reheat the potatoes and chickpeas until steaming hot all the way through.
Questions
Can I use a different bean?
Yes. Black beans, butter beans or kidney beans work. Drain and rinse them well and fry them for a few minutes before adding the sauce.
Can I make these ahead?
Yes. Bake the potatoes and make the chickpeas up to 2 days ahead, then reheat and add the guacamole fresh.
Is this vegan and gluten free?
Yes. The BBQ sauce and guacamole are vegan and gluten free, and the other ingredients are plain.
More made with classic guacamole
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.