I’m on a bit of a buffalo everything kick, or and a chickpea kick at the moment. Buffalo cauliflower, buffalo chickpeas, roasted chickpeas…what else can I do with chickpeas and buffalo sauce? My love of all things sweet potato and chickpea were just waiting to be put together and these Buffalo Chickpea Stuffed Sweet Potatoes with Vegan Ranch Sauce were what came out of the pairing. The sweetness of the potato is perfect with the spicy buffalo chickpeas and tangy dressing. Topped with green onion and creamy avocado, this satisfying and flavourful vegan meal is next level.
Two Options for Vegan Ranch Dressing
These stuffed sweet potatoes are topped off with avocado, green onion and a tangy, vegan ranch dressing. I know some of you are either soy-free or nut-free so I’ve provided two options to make the vegan ranch: it can be made with raw cashews or soft tofu both with delicious results.
Whether you use nuts or tofu, the rest of the ingredients are the same:
- apple cider vinegar
- garlic powder
- onion powder
- sea salt
I wanted to keep it fairly simple but if you like, you can also fold in some chopped dill, chives or parsley to add another layer of ranch flavour. A spoonful of nutritional yeast also works for a bit of extra flavour.
A lot of vegan ranch dressing recipes call for vegan mayonnaise but that’s not something I usually buy and I wanted to use ingredients I’d normally have on hand. However, if you did want to make it with vegan mayonnaise, it’s more or less the same recipe just made with much less water water. Just adjust the amount of water used to reach your desired consistency. I like mine fairly thick but still thin enough I can pour it. You can adjust the water so it’s either more of a dip or a thinner sauce, up to you!
How to Make Buffalo Chickpeas
These are easy. To make addictively delicious buffalo chickpeas, simply toss a rinsed and drained can of chickpeas with buffalo sauce, a bit of oil, garlic powder and sea salt, then cook ’em up in a pan until the sauce is thickened, mashing some of the chickpeas as you cook them for added texture. Once they’re done, mix in a bit more buffalo and they’re ready to go. You can cook your own garbanzo beans if you prefer, 1 19 oz can of chickpeas comes out to about 2 cups. I sometimes cook my own chickpeas for food prep but I usually just use canned out of convenience. If you’re using canned, try to look for chickpeas than come in a BPA-free lined can. I buy Eden brand from my local grocer.
You can also use these buffalo chickpeas in wraps, salads and soups, or you can mash them up with some diced veggies and use the mixture to make a spicy egg salad-inspired sandwich. Or just eat them on their own because they’re seriously addictive and delicious!
Buffalo Chickpea Stuffed Sweet Potatoes
These are actually very easy to make and everything can made in advance if you’re short on time. I always include a couple of baked sweet potatoes as part of food prep and the ranch dressing and chickpeas can also be made a head of time. Once everything is made, it’s just a matter of throwing it all in your baked sweet potato and digging in. I added avocado for some cool, creamy texture and green onion for a little crunch and extra pop of flavour.
You could add any other veggies you want. Here are a few variations you could try:
- diced peppers
- sautéed mushrooms
- diced red onions
- steamed broccoli
- buffalo cauliflower instead of buffalo chickpeas
- add fresh cilantro or parsley
- grated carrot
- fresh or sautéed spinach or kale
Anything goes, really! Get creative and let’s see what you can come up with. Don’t forget to tag me on Instagram and use #runningonrealfood so I can check out your stuffed sweet potato creations!Print
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.
For the Buffalo Chickpeas
- 1 19 oz can of chickpeas, rinsed and drained (or approx. 2 cups or 360 grams cooked chickpeas)
- 1 tbsp olive oil
- 1/3 cup + 1 tbsp buffalo sauce
- 1 tsp garlic powder
- 1/2 tsp sea salt
- pinch of black pepper
For the Vegan Ranch Dressing
- 1/2 package (150 g) of soft tofu (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
- optional: 2 tbsp of fresh chopped dill, chives or parsley
For the Stuffed Sweet Potato
- 1 small, whole baked sweet potato per person
- 1/4 of an avocado per person
- chopped green onion, for topping
- optional: fresh spinach, for serving
To Make the Buffalo Chickpeas
- Place the rinsed and drained chickpeas in a bowl and mix with 1/3 cup buffalo sauce, the olive, oil, salt and pepper.
- 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.
- Once they’re done, mix in the extra 1 tbsp of buffalo sauce.
To Make the Vegan Ranch Dressing
- 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.
- Add additional water if desired to adjust the consistency.
- If you’re adding fresh dill or parsley, stir them in once it’s blended.
To Assemble the Stuffed Sweet Potatoes
- 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.
- Add a scoop of chickpeas, sliced avocado, chopped green onion and a drizzle of the vegan ranch dressing.
- 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.
- 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.