Buffalo Chickpea Stuffed Sweet Potatoes
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.
Servings: 4
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
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.
Nutrition
Serving: 1stuffed sweet potato | Calories: 332kcal | Carbohydrates: 47g | Protein: 12g | Fat: 12g | Fiber: 12g | Sugar: 6g