Go Back
+ servings
5 from 2 votes
Overhead View of a Barbecue Polenta Bowl and Spoon, with Water Glass on the Side
Barbecue Chickpea & Sweet Potato Polenta Bowls
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Chickpeas and tender chunks of sweet potato are simmered in sweet and zesty barbecue sauce and served atop creamy polenta to make these seriously satisfying bowls.
Course: Entree
Cuisine: American
Servings: 3
Calories: 491 kcal
Author: Alissa
For the Barbecue:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 cup water
  • 3 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons blackstrap molasses
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • ½ teaspoon chili powder
  • Dash cayenne pepper
  • 1 small sweet potato, scrubbed and diced (about 1 ½ cups)
  • 1 14 ounce can chickpeas, drained and rinsed
  • salt and pepper to taste
For the Creamy Polenta
  • 1 cup polenta grits
  • 2-3 cups water
  • 1 cup unflavored soy or almond milk
  • salt and pepper to taste
For Serving
  • Tahini
  • Chopped scallions
Make the Barbecue
  1. Coat the bottom of a medium saucepan with oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and sauté until very fragrant, about 1 minute more.
  2. Add the water, tomato past, apple cider vinegar, molasses, soy sauce, maple syrup, chili powder, and cayenne to the pot. Stir until everything is well blended, then stir in the sweet potato. Raise heat to high and bring the liquid to a simmer. Lower the heat and allow to simmer, uncovered, for 15 minutes, stirring occasionally.
  3. Stir the chickpeas into the pot. Allow everything to simmer until the sweet potato is tender and the sauce is thick, 5 to 10 minutes more. You can add a splash of water during cooking if the sauce gets too thick. Taste test and adjust the seasonings to your liking.
Make the Creamy Polenta
  1. While the barbecue simmers, place polenta grits, 2 cups of water, and milk into a medium saucepan and stir a few times. Place over medium heat and bring to a simmer. Lower heat and allow to simmer, uncovered, for about 15 minutes, stirring occasionally and adding a bit of extra water if mixture becomes too thick. Remove from heat and allow to sit for 5 minutes. Season with salt and pepper to taste.
  1. Divide the polenta into bowls, then top with the chickpea and sweet potato barbecue. Drizzle with tahini and sprinkle with scallions. Serve.
Recipe Notes

Nutrition information does not include tahini.

Nutrition Facts
Barbecue Chickpea & Sweet Potato Polenta Bowls
Amount Per Serving
Calories 491 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Sodium 1099mg46%
Potassium 889mg25%
Carbohydrates 89.7g30%
Fiber 10.8g43%
Sugar 19.2g21%
Protein 14.9g30%
Calcium 90mg9%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.