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Buffalo Chickpea Stuffed Sweet Potatoes

5 from 3 reviews

These Buffalo Chickpea Stuffed Sweet Potatoes are topped with creamy avocado, tangy vegan ranch dressing and crunch green onions. You will love the flavour in this healthy and satisfying vegan meal. Vegan and gluten-free.

Ingredients

For the Buffalo Chickpeas

For the Vegan Ranch Dressing

For the Stuffed Sweet Potato

Instructions

To Make the Buffalo Chickpeas

  1. Place the rinsed and drained chickpeas in a bowl and mix with 1/3 cup buffalo sauce, the olive, oil, salt and pepper.
  2. Cook in a pan until they start to thicken and almost caramelize. This should take about 10 minutes over medium heat, stirring occasionally. As you stir, mash some of them up to create some texture.
  3. Once they’re done, mix in the extra 1 tbsp of buffalo sauce.

To Make the Vegan Ranch Dressing

  1. Add all ingredients (except the herbs, if you’re using) to a food processor or high-speed blender, or use an immersion blender and mix until smooth and creamy. I like using the single-server portion of my Ninja Blender for this.
  2. Add additional water if desired to adjust the consistency.
  3. If you’re adding fresh dill or parsley, stir them in once it’s blended.

To Assemble the Stuffed Sweet Potatoes

  1. If using, add a handful of fresh spinach to a bowl or plate and place the baked sweet potato on top. Cut the sweet potato in half and open it up a bit so you can add the rest of the ingredients.
  2. Add a scoop of chickpeas, sliced avocado, chopped green onion and a drizzle of the vegan ranch dressing.

Notes

  1. I haven’t tried making the chickpeas without the olive oil but if you prefer, I think it would be okay to leave it out.
  2. As an alternative to soft tofu, you can use raw cashews to make the vegan ranch dressing. Use 1/3 cup raw cashews blender with 2 tbsp of water to replace the 1/2 a package of tofu. The rest of the ingredients can stay the same except you may need to adjust the water a bit to reach the right consistency. For best results and the smoothest dressing, soak the cashews for at least a few hours and drain before using.
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