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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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

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.

Nutrition

Calories: 400kcal
Keyword vegan buffalo chickpeas
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