Buffalo Chickpea Stuffed Sweet Potatoes


For the Buffalo Chickpeas

  • 1 19oz can of chickpeas rinsed and drained (or approx. 2 cups or 360 grams cooked chickpeas)
  • 1tsp garlic-powder
  • cup + 1 tbsp buffalo-sauce
  • pinchof black-pepper
  • 1tbsp olive-oil
  • ½tsp sea-salt

For the Vegan Ranch Dressing

  • 2tbsp of fresh chopped dill chives or parsley (optional)
  • ½package 150 g of soft-tofu
  • 1tsp onion-powder
  • 2tbsp fresh lemon-juice
  • 2tbsp apple-cider-vinegar
  • 2tsp garlic-powder
  • 1tbsp water
  • 1tsp sea-salt

For the Stuffed Sweet Potato

  • chopped green-onionfor topping
  • ¼of an avocado per person
  • 1small baked sweet-potato per person (or half a medium to large-sized)


Make the Buffalo Chickpeas

  1. Put the rinsed & drained chickpeas in a bowl then combine together with ⅓ cup buffalo-sauce, olive, oil, pepper and salt.
  2. Cook in a pan till begin to thicken and nearly caramelize about 10minutes over moderate heat. Stirring occasionally. As you stir, mash a few of these up to make some texture.
  3. Once they’re done, blend in the additional 1 tablespoon of buffalo-sauce.

Make the Vegan Ranch Dressing

  1. Add all ingredients (except the herbs, in case you are using) into a high-heeled-blender or food-processor till creamy and smooth.
  2. Add extra water if needed to adjust the consistency.
  3. If you are adding parsley or fresh-dill, stir them once it is blended.

Assemble the Stuffed Sweet Potatoes

  1. When using, add a few fresh-spinach into a plate or bowl & put the baked sweet-potato on top.
  2. Cut the sweet potato in half & then open it up a little so that you may add the remaining ingredients.
  3. Add a spoonful of sliced avocado, chopped green onion, chickpeas and a spoonful of this vegan ranch dressing.

Author: https://countsofthenetherworld.com/buffalo-chickpea-stuffed-sweet-potatoes-recipe/