Go Back
Print Recipe

Buffalo Chickpea Stuffed Sweet Potatoes

All these Buffalo Chickpea Stuffed Sweet Potatoes are topped with creamy avocado, tangy vegan ranch dressing and also crunch green onions. You'll love the flavour in this healthful and satisfying dish meal. This is vegan and gluten-free.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Entree
Cuisine: Vegan
Servings: 4
Calories: 332kcal
Author: Angela

Ingredients

For the Buffalo Chickpeas

  • 1 19 oz can of chickpeas rinsed and drained (or approx. 2 cups or 360 grams cooked chickpeas)
  • 1 tsp garlic-powder
  • ⅓ cup + 1 tbsp buffalo-sauce
  • pinch of black-pepper
  • 1 tbsp olive-oil
  • ½ tsp sea-salt

For the Vegan Ranch Dressing

  • 2 tbsp of fresh chopped dill chives or parsley (optional)
  • ½ package 150 g of soft-tofu
  • 1 tsp onion-powder
  • 2 tbsp fresh lemon-juice
  • 2 tbsp apple-cider-vinegar
  • 2 tsp garlic-powder
  • 1 tbsp water
  • 1 tsp sea-salt

For the Stuffed Sweet Potato

  • chopped green-onion for topping
  • ¼ of an avocado per person
  • 1 small 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.

Notes

I have not tried creating the chickpeas with no olive oil but if you would like, I think that it would be fine to leave it out in the event that you want the recipe to become oil-free.
Instead to tender tofu, you can use raw cashews to create the vegan ranch dressing. Use ⅓ cup raw-cashews blender with 2 tablespoon of water to substitute the ½ a bundle of tofu.
The remaining ingredients can remain exactly the same except you might want to correct the water somewhat to make it to the perfect consistency. For the best results and the smoothest dressing, then soak the cashews to get at least a couple of hours and drain before using.