Buffalo Chickpea Stuffed Sweet Potatoes
Ingredients
For the Buffalo Chickpeas
- 1 19oz can of chickpeas rinsed and drained (or approx. 2 cups or 360 grams cooked chickpeas)
- 1tsp garlic-powder
- ⅓cup + 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)
Instructions
Make the Buffalo Chickpeas
- Put the rinsed & drained chickpeas in a bowl then combine together with ⅓ cup buffalo-sauce, olive, oil, pepper and salt.
- 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.
- Once they’re done, blend in the additional 1 tablespoon of buffalo-sauce.
Make the Vegan Ranch Dressing
- Add all ingredients (except the herbs, in case you are using) into a high-heeled-blender or food-processor till creamy and smooth.
- Add extra water if needed to adjust the consistency.
- If you are adding parsley or fresh-dill, stir them once it is blended.
Assemble the Stuffed Sweet Potatoes
- When using, add a few fresh-spinach into a plate or bowl & put the baked sweet-potato on top.
- Cut the sweet potato in half & then open it up a little so that you may add the remaining ingredients.
- 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/