These buffalo chickpea stuffed sweet potatoes combine sweet, tangy and spicy flavors for a satisfying plant-based meal. The recipe is vegan, gluten-free and straightforward, using ingredients you can find in most pantries.
Sweet potatoes are an ideal base for hearty fillings. If you enjoy stuffing sweet potatoes, try other variations like black bean or Mediterranean-style chickpea fillings for a different mix of flavors.
About the Recipe
This recipe is easy to prepare and works well for meal prep: bake the sweet potatoes ahead of time, roast or pan-cook the chickpeas, and make the dressing in advance. When you’re ready to eat, reheat or use the chilled components and assemble for a quick, nourishing meal.
I like adding sliced avocado for creaminess and chopped green onion for a fresh, crunchy contrast. The buffalo-spiced chickpeas bring heat and depth, while the vegan ranch balances the spice with cool tang.
Dressing Options
The stuffed sweet potatoes are finished with a tangy vegan ranch dressing. There are two common ways to make a plant-based ranch for this dish: using soft tofu or using soaked raw cashews. Both yield a creamy sauce; tofu is quicker and lower in fat, while cashews produce a richer texture if you soak them first.
The basic dressing ingredients remain the same regardless of base:
- fresh lemon juice
- apple cider vinegar
- garlic powder
- onion powder
- sea salt
For extra herbaceous flavor, fold in chopped dill, chives or parsley after blending. A spoonful of nutritional yeast can also add a savory, cheesy note to the dressing.
Additions
This recipe is very adaptable—feel free to add or substitute vegetables and toppings to suit your tastes. Some tasty options include:
- diced bell peppers
- diced red onion
- steamed broccoli florets
- fresh cilantro or parsley
- grated carrot
- sautéed or fresh spinach or kale
You can also swap the tofu-based ranch for a tahini ranch or a vegan tzatziki-style sauce to create different flavor profiles.
How to Make Buffalo Chickpeas
To make the buffalo chickpeas, start with a rinsed and drained can of chickpeas. Toss them with buffalo sauce, a little oil, garlic powder and salt, then cook in a skillet over medium heat until the sauce thickens and caramelizes. Mash a few of the chickpeas while stirring to create a mix of textures—some whole, some slightly broken up—to give a meaty, satisfying bite. Finish by tossing in an extra splash of buffalo sauce to intensify the heat.
These buffalo chickpeas are excellent on baked sweet potatoes, but they also work well in wraps, salads, and bowls. You can mash them with diced celery and red onion to make a spicy, plant-based sandwich filling, or simply enjoy them straight from the pan as a snack.
More Recipes to Try
- Vegan Buffalo Cauliflower Wraps
- Buffalo Cauliflower Kale Salad
- Vegan Buffalo Dip
- Mediterranean Stuffed Peppers
- Vegan Buffalo Cauliflower Tacos
Buffalo Chickpea Stuffed Sweet Potatoes
By: Deryn Macey
These Buffalo Chickpea Stuffed Sweet Potatoes are topped with creamy avocado, tangy vegan ranch and crunchy green onions. A healthy, satisfying vegan and gluten-free meal.
Prep: 10 mins Cook: 30 mins Total: 40 mins Servings: 4
Ingredients
Main
- 4 medium sweet potatoes
- Salt and pepper, to taste
For the Buffalo Chickpeas
- 1 (19 oz) can chickpeas, rinsed and drained (about 2 cups or 360 g cooked)
- 1 tbsp olive oil
- 1/3 cup + 1 tbsp buffalo sauce
- 1 tsp garlic powder
- 1/2 tsp sea salt
- Pinch black pepper
For the Vegan Ranch Dressing
- 1/2 package soft tofu (approx. 150 g) — or substitute 1/3 cup raw cashews soaked and blended
- 2 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- 1 tbsp water (adjust for consistency)
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 2 tbsp finely chopped fresh dill or chives (optional)
Toppings
- 1 avocado, sliced
- Chopped green onion, for garnish
Instructions
- Preheat the oven to 400°F (204°C).
- Prepare the sweet potatoes: you can bake them whole or halved. Halve lengthwise for faster baking. Season cut sides with salt and pepper and place cut-side down on a baking sheet. Bake until easily pierced with a fork, about 20–35 minutes depending on size. If baking whole, poke a few holes with a fork and roast until tender.
- Make the buffalo chickpeas: add the rinsed chickpeas to a skillet with 1/3 cup buffalo sauce, olive oil, salt and pepper. Cook over medium heat for 8–10 minutes, stirring frequently, until the sauce thickens and the chickpeas start to caramelize. Mash some of the chickpeas as you stir to create texture. Stir in the remaining 1 tbsp buffalo sauce at the end.
- Prepare the dressing: combine the tofu (or soaked cashews), lemon juice, apple cider vinegar, water, garlic powder, onion powder and salt in a blender or with an immersion blender. Blend until smooth and creamy, adding a little more water if needed. Stir in fresh herbs if using.
- Assemble the stuffed sweet potatoes: slice open baked sweet potatoes or place halved potatoes on plates. Spoon a generous portion of buffalo chickpeas into each potato, add sliced avocado and chopped green onions, and drizzle with the vegan ranch.
Notes
If substituting cashews for tofu in the ranch dressing, use 1/3 cup raw cashews blended with about 2 tbsp water (adjust to desired consistency). For the smoothest result, soak cashews for a few hours and drain before blending.
Nutrition
Serving: 1 stuffed sweet potato Calories: 332 kcal Carbohydrates: 47 g Protein: 12 g Fat: 12 g Fiber: 12 g Sugar: 6 g
Originally published August 17, 2017.