Buffalo Chickpea Stuffed Sweet Potatoes
on Jan 24, 2020, Updated Sep 20, 2024
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These buffalo chickpea stuffed sweet potatoes are the perfect combination of sweet, tangy and spicy. This recipe is vegan, gluten-free and easy to make with everyday ingredients.
Sweet potatoes make the perfect base for yummy fillings! Try some more flavours with these Black Bean Stuffed Sweet Potatoes and Baked Mediterranean Sweet Potatoes with Chickpeas.
About the Recipe
These are easy to make and even easier if you make the baked sweet potatoes, chickpeas and dressing in advance.
Once it’s all 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.
If you love the flavor of these, you’ll have to try these Vegan Buffalo Cauliflower Tacos with Ranch or Buffalo Cauliflower Wraps next.
Dressing Options
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 dressing ingredients are the same:
- lemon
- apple cider vinegar
- garlic powder
- onion powder
- sea salt
I kept it simple but 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.
For another option, try my tahini ranch dressing from this Vegan BBQ Chickpea Salad or this Vegan Tofu Tzatziki.
Additions
This recipe is easily customizable. Here are a few extras and variations you can try:
- add diced peppers
- add diced red onions
- add steamed broccoli
- add fresh cilantro or parsley
- add grated carrot
- add fresh or sautéed spinach or kale
- use this tahini ranch dressing or vegan tzatziki instead of the tofu-based sauce
How to Make Buffalo Chickpeas
To make addictively delicious buffalo chickpeas:
- toss a rinsed and drained can of chickpeas with buffalo sauce, a bit of oil, garlic powder and sea salt
- cook ’em up in a pan until the sauce is thickened, mashing some of the chickpeas as you cook them for added texture
- mix in more buffalo sauce and enjoy
The chickpeas are perfect for topping baked sweet potatoes but you can also use them in my spicy chickpea wraps, salads and soups.
They can also be mashed with some diced celery and red onion to make a spicy egg salad-inspired sandwich. Or just eat them on their own because they’re seriously addictive and delicious!
More Recipes to Try
- Vegan Buffalo Cauliflower Wraps
- Buffalo Cauliflower Kale Salad
- Vegan Buffalo Dip
- Mediterranean Stuffed Peppers
- Vegan Buffalo Cauliflower Tacos
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Buffalo Chickpea Stuffed Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- salt and pepper
For the Buffalo Chickpeas
- 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 black pepper
For the Vegan Ranch Dressing
- 1/2 package soft tofu, approx. 150 g, 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
- 2 tbsp finely chopped fresh dill or chives, optional
For Topping
- 1 avocado
- chopped green onion, for topping
Instructions
- Preheat the oven to 400 F.
- You can bake the sweet potatoes whole or sliced in half. I like to slice them in half for faster baking time. Slice the sweet potatoes in half lengthwise and season the cut side with salt and pepper. Place the sweet potatoes cut side-down on a baking sheet and bake until easily pierced with a fork, about 20-35 minutes, depending on size. To bake them whole, use a fork to poke a few wholes and baking on a baking sheet until you can pierce through with a fork.
- Add the rinsed and chickpeas to a skillet with 1/3 cup buffalo sauce, the olive, oil, salt and pepper. Cook for 8-10 minutes over medium heat, stirring often, until gooey, thickened and caramelized. As you stir, mash some of them to create texture. Once they're done, mix in the extra 1 tbsp of buffalo sauce.
- Make the dressing by adding all ingredients (except the herbs, if you're using) to a small or mini food processor or high-speed blender, or use an immersion blender and mix until smooth and creamy. Add additional water if desired to adjust the consistency. If you're adding fresh dill or chives, stir them in once it's blended.
- If using halved baked sweet potatoes, place 1-2 halves in a bowl or on a plate. If using whole sweet potatoes, cut the sweet potato in half and open it up a bit so you can add the rest of the ingredients, place in a bowl or on a plate. Add a scoop of chickpeas, sliced avocado, chopped green onion, and a drizzle of the vegan ranch dressing.
Video
Notes
Nutrition
Originally published August 17, 2017.
These were fantastic! I did make the chickpeas oil free and they still turned out great (I used Frank’s Buffalo Sauce). I love the mixture of the sweet potato with the spicy chickpeas and the ranch dressing (I made mine with the cashew substitution you listed). This was so easy too which is always a bonus! Thanks for another great recipe!
This was absolutely to die for! Super easy, incredibly flavourful with different textures. My tummy is in heaven right now!!!
Thanks Deryn!
This is my go to for my vegan/vegetarian dinner guests! Even carnivores find this recipe so fulfilling and a great change! I’ve made this with both a tofu and cashew based ranch dressing, both were great but cashew was creamier! This is easier than you think and so fantastic! Please give it try, you won’t be disappointed! Thank you for sharing this recipe! ❤️
Yes! Love it with cashews too. I’m so glad this recipe has been a hit for you! Thanks for the review.
One of my favorite recipes I’ve ever eat in my life! A regular in our house. Easy to make too. I prefer the cashew ranch vs tofu, but that’s just me.
I’m so glad to hear you love it! I love the cashew option too…so yummy! Thanks for the review.
So yum!! Easy simple and very delicious, one of my go-to meals! Thank you!
This is one of my family’s favorite meals. We all have different dietary preferences but it fits everyone’s needs and is SERIOUSLY delicious! Even the carnivores are obsessed!! The ranch is awesome. I didn’t soak my cashews but used my Magic Bullet blender end it came out perfect. A must-try!
Do you have buffalo sauce recipe for those of us in Europe who cannot buy it at the store?
Thank you!
Hi Annie, I’m sorry I don’t have one but if you Google “homemade buffalo sauce” you’ll find some good options! You could also switch it up and use any BBQ sauce or hot sauce. Thanks!
Amazing. Will definitely be one of our new easy go to’s!
So glad it made it to your go-to list!
This is officially my new favorite meal! So delicious!
My husband and I absolutely loved this recipe!! Easy to make and so satisfying!! And your ranch dressing is my new favourite veggie dip! Thanks again for the delicious recipes 🙂
You’re welcome! I’m so glad you enjoy it!