I have a thing where once I start using a flavor or ingredient I get on a kick and make lots of recipes out of it. My latest kick is buffalo sauce! This vegan buffalo chickpea stuffed baked sweet potato is such a good sweet and spicy recipe.
I love chickpeas! For more yummy chickpea recipes try my barbecue chickpea tacos or my green goddess chickpeas.
Why you'll love this recipe
- It is easy to make.
- The sauce is to die for - it is sweet and spicy.
- It is a healthy dinner full of plant protein and healthy fats.
- It is vegan, gluten free and plant based.
How to make a crispy chickpea stuffed sweet potato
Roast sweet potato and chickpeas.
Mix together sauce.
Toss chickpeas with sauce.
Assemble and serve.
Storage instructions
The extra serving can be stored in your fridge for 1-2 days on a covered plate or in a container.
What ingredients do I need for a high protein stuffed sweet potato?
- Sweet potato
- Chickpeas
- Garlic powder
- Cumin
- Hot sauce
- Tahini
- Vinegar
- Maple syrup
Recipe Pro-Tips
Adjust the amount of hot sauce due to your spice preference.
Make sure to use a hot sauce that you actually like the flavor of. I personally enjoy Frank's hot sauce.
Frequently Asked Questions
Yes. Chickpeas are a good source of plant protein.
Usually no because buffalo sauce has butter. However, this sauce has tahini in it.
Storage instructions
Other healthy recipes to try:
If you try this vegan buffalo chickpea stuffed baked sweet potato, please leave me a rating and review. This is the best way to support me!
Tag me on Instagram so I can repost you!
Vegan Buffalo Chickpea Stuffed Sweet Potato
Ingredients
Sweet Potato
- 1 medium or large sweet potato cut in half long ways
- ½ tablespoon avocado or olive oil
- pinch salt/pepper
Chickpeas
- 1 can chickpeas - drained
- 1 tablespoon avocado or olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspono salt
- black pepper to taste
Buffalo Sauce
- ¼ cup hot sauce
- 1 tablespoon culinary vinegar ie apple cider vinegar
- 2 tablespoon tahini or cashew butter
- ½ teaspoon maple syrup
- 1 tablespoon soy sauce or aminos
Optional toppings
- 2 tablespoons plain vegan or greek yogurt
- ½ diced avocado
- 4 tablespoons fresh chopped cilantro
Instructions
- Preheat oven to 400 degrees.
- Brush sweet potato with oil and top with salt/pepper. Place sweet potato halves face down on a sheet pan lined with parchment paper or silicone.
- Add chickpeas to the same sheet pan. Toss chickpeas in spices and a light coating of oil.
- Cook chickpeas and sweet potato for 30 minutes and then remove chickpeas from the oven. Put the sweet potatoes back in the oven and cook for 15-20 more minutes.
- In a bowl, mix together all sauce ingredients. After the chickpeas are done roasting, toss them in the buffalo sauce.
- Let sweet potatoes cool for 5 minutes and then top with chickpeas. Top with desired toppings and dig in.
Celeste says
OMG….this was AMAZING!! I cannot wait to make it again. Thank you for all of your delicious recipes!
Kristi says
Thanks Celeste!
Theresa says
I've made this recipe about 5 times and love it! Thank you!
Kristi says
Thank you Theresa!
Hollie says
My absolute favorite way to eat sweet potatoes! Healthy, delicious, and easy to make!
Kristi says
Thank you Hollie!
Fran says
Made this recipe yesterday for brunch. What a hit! It had such intense flavor and kept us feeling satisfied for hours!!
Kristi says
Thank you Fran!
Kelly says
Loved this! Had it with some sautéed kale and avocado. Very filling dish.
Kristi says
Thanks Kelly!
Melissa says
This was amazing! Love a sweet and spicy mix! Made as directed except to airfry instead of oven, since it's been so hot. Definitely making this a regular and even my meat lover hubby enjoyed 😁
Kristi says
thanks melissa!
Sophia Cranmer says
AMAZING!!! I’ve been on a sweet potato kick recently so as soon as I saw this recipe, I knew I had to try it!! So delicious and not difficult to make at all!! If you like spice and sweetness, this is for you!!
Kristi says
Thank you Sophia!
John Mullery says
If you love buffalo sauce like I do, then this is the perfect delicious meal.
Rakel Gee says
this is one of the tastiest meals i have ever made and will definitely make it again! i halved the recipe for a single serving, and cooked the chickpeas in the airfryer instead, whilst i microwaved my sweet potato half. this shortened and simplified the cooking time for me and still assembled together perfectly! the sauce really makes the meal and is so delicious. i recommend using coconut yogurt for sure as a topping, it cools and balances out the spice!
Trupti says
I tried this yesterday for lunch and it was sooo yummy! I probably didn't get the sauce right because I subbed a lot of ingredients, but it was still very yummy? i could eat 3 sweet potatoes like this in one go
kroeder77 says
Thank you for trying Trupti!
Lisa says
This was a very flavorful and easy recipe. I started my plant-based journey last year, and I am always excited to try new recipes (especially when they are delicious!). The spices blend very well with the sweet potato, and is a satisfying and filling meal. This is now one of my favorites. Full disclosure : I mistakenly used 1 tsp instead of 1/2 tsp of maple syrup, but the Buffalo sauce wasn’t too sweet…will do it again! Lol
kroeder77 says
thank you lisa!
Roy says
My wife Margaret has been experiencing a vitamin a deficiency and therefore we have been trying to find ways to eat more sweet potatoes and carrots. I was amazed when I found this recipe that incorporated sweet potatoes and my favorite flavor of hot sauce. Margaret doesn’t always like hot sauce but I secretly prepared this one evening for her anyway. I was blown away by how much I enjoyed this recipe and so did Margaret! We plan on preparing it for a friends party next weekend. Thank you!
Rachel says
Such an easy recipe to follow! Easy to make and A REAL CROWD PLEASER!! If you love buffalo sauce flavor THIS IS A MUST TRY!! (Chef kiss) thank you for sharing this recipe with us!
Isabel says
Made this yesterday for lunch and it was soooo good couldn’t recommend enough!