This Vegan Buffalo Chickpea Stuffed Sweet Potatoes recipe is the perfect balance of spicy, creamy, and hearty. With tender roasted sweet potatoes as the base, they are stuffed with spicy buffalo-seasoned chickpeas and topped with a tangy homemade vegan ranch dressing. This easy, plant-based meal is packed with flavor and nutrients, making it perfect for lunch, dinner, or a special occasion. It’s a satisfying, wholesome dish that even non-vegans will love!
Ingredients:
For the Sweet Potatoes:
- 4 medium sweet potatoes
- Salt and pepper, to taste
For the Buffalo Chickpeas:
- A 19-ounce can of chickpeas, thoroughly rinsed and drained (or about 2 cups, equivalent to 360 grams, of cooked chickpeas)
- 1 tbsp olive oil
- ⅓ cup + 1 tbsp buffalo sauce
- 1 tsp garlic powder
- ½ tsp sea salt
- Pinch black pepper
For the Vegan Ranch Dressing:
- ½ package soft tofu (approx. 150 g), see notes for substitution
- 2 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- 1 tbsp water
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 2 tbsp finely chopped fresh dill or chives (optional)
For Topping:
- 1 avocado, sliced or diced
- Chopped green onion, for garnish
Instructions:
- Roast the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Rinse the sweet potatoes thoroughly and poke several holes in them with a fork.
- Arrange the sweet potatoes on a baking sheet and roast in the oven for 40 to 50 minutes, or until they are soft and easily pierced with a fork.
- Set aside.
- Prepare the Buffalo Chickpeas:
- In a spacious skillet, warm the olive oil over medium heat.
- Add the drained chickpeas along with garlic powder, sea salt, and black pepper.
- Sauté for 3 to 4 minutes until the chickpeas begin to crisp up slightly.
- Incorporate the buffalo sauce, cooking for an additional 2 to 3 minutes to ensure the chickpeas are thoroughly coated and heated.
- Remove from the heat and set aside.
- Make the Vegan Ranch Dressing:
- In a blender or food processor, add the soft tofu, fresh lemon juice, apple cider vinegar, water, garlic powder, onion powder, and sea salt.
- Blend until smooth and creamy.
- Stir in the chopped dill or chives (if using) for extra flavor.
- Adjust the seasoning to taste if needed. Set aside.
- Assemble the Stuffed Sweet Potatoes:
- Slice each roasted sweet potato open lengthwise, but don’t cut all the way through.
- Fluff the inside with a fork.
- Spoon the buffalo chickpeas into the sweet potatoes, dividing the mixture evenly among them.
- Drizzle the vegan ranch dressing over the top, and garnish with sliced avocado and chopped green onion.
- Serve:
- Serve the stuffed sweet potatoes warm, with extra vegan ranch on the side if desired.
Conclusion:
These Vegan Buffalo Chickpea Stuffed Sweet Potatoes are a vibrant, flavorful meal that will satisfy your cravings for something spicy, creamy, and hearty. The combination of tender sweet potatoes, spicy buffalo chickpeas, and a cooling ranch dressing creates a balanced, plant-based dish that’s perfect for any occasion. Packed with protein, fiber, and healthy fats, it’s as nutritious as it is delicious.
Vegan Buffalo Chickpea Stuffed Sweet Potatoes
These Vegan Buffalo Chickpea Stuffed Sweet Potatoesfeature roasted sweet potatoes filled with spicy buffalo chickpeas and toppedwith creamy vegan ranch and avocado, offering a delicious, nutritious, andflavorful meal.
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes
- Salt and pepper to taste
For the Buffalo Chickpeas:
- A 19-ounce can of chickpeas thoroughly rinsed and drained (or about 2 cups, equivalent to 360 grams, of cooked chickpeas)
- 1 tbsp olive oil
- ⅓ cup + 1 tbsp buffalo sauce
- 1 tsp garlic powder
- ½ tsp sea salt
- Pinch black pepper
For the Vegan Ranch Dressing:
- ½ package soft tofu approx. 150 g, see notes for substitution
- 2 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- 1 tbsp water
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 2 tbsp finely chopped fresh dill or chives optional
For Topping:
- 1 avocado sliced or diced
- Chopped green onion for garnish
Instructions
Roast the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Rinse the sweet potatoes thoroughly and poke several holes in them with a fork.
- Arrange the sweet potatoes on a baking sheet and roast in the oven for 40 to 50 minutes, or until they are soft and easily pierced with a fork.
- Set aside.
Prepare the Buffalo Chickpeas:
- In a spacious skillet, warm the olive oil over medium heat.
- Add the drained chickpeas along with garlic powder, sea salt, and black pepper.
- Sauté for 3 to 4 minutes until the chickpeas begin to crisp up slightly.
- Incorporate the buffalo sauce, cooking for an additional 2 to 3 minutes to ensure the chickpeas are thoroughly coated and heated.
- Remove from the heat and set aside.
Make the Vegan Ranch Dressing:
- In a blender or food processor, add the soft tofu, fresh lemon juice, apple cider vinegar, water, garlic powder, onion powder, and sea salt.
- Blend until smooth and creamy.
- Stir in the chopped dill or chives (if using) for extra flavor.
- Adjust the seasoning to taste if needed. Set aside.
Assemble the Stuffed Sweet Potatoes:
- Slice each roasted sweet potato open lengthwise, but don’t cut all the way through.
- Fluff the inside with a fork.
- Spoon the buffalo chickpeas into the sweet potatoes, dividing the mixture evenly among them.
- Drizzle the vegan ranch dressing over the top, and garnish with sliced avocado and chopped green onion.
Serve:
- Serve the stuffed sweet potatoes warm, with extra vegan ranch on the side if desired.