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.
This buffalo chickpea stuffed baked sweet potato is my latest obsession. I made them twice in the last week! The spicy buffalo sauce goes great with the sweet potato. And of course, you can't go wrong with chickpeas. I highly suggest topping these with scallions and ranch to really bring all the flavors together. In addition, this meal is also amazing because it is made on one sheet pan. Just give yourself 45 minutes and you'll have an amazing meal.
This vegan stuffed sweet potato with tahini buffalo sauce is
- easy to make
- sweet and spicy
- healthy for you
- vegan, gluten free and plant based
How to make a crispy chickpea stuffed sweet potato
- Preheat oven to 400 degrees.
- Place sweet potato halves face down on a sheet pan lined with parchment paper. Roast for 20 minutes.
- While sweet potato is cooking, toss chickpeas in spices and a light coating of oil. After the 20 minutes is up, add chickpeas to the sheet pan with the sweet potato. Roast for 25 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. Add your favorite toppings and dig in.
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
What can I substitute in this recipe?
- Tahini can be subbed with cashew butter
- Maple syrup can be subbed with honey
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!
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Vegan Buffalo Chickpea Stuffed Sweet Potato
This Vegan Buffalo Chickpea Stuffed Sweet Potato is an amazing vegan dinner recipe.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 2 1x
- Category: dinner
- Method: oven
- Cuisine: american
Ingredients
This makes 2-3 servings depending on how hungry you are Sweet Potato
- 1 medium or large sweet potato, cut in half long ways
Chickpeas
- 1 can chickpeas - drained
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp cumin
- salt/pepper to taste
Buffalo Sauce
- ¼ cup hot sauce
- 1 tbsp culinary vinegar (ie apple cider vinegar)
- 2 tbsp tahini or cashew butter
- ½ tsp maple syrup
- 1 tbsp soy sauce or aminos
+ optional toppings: ranch, cilantro, scallions or vegan yogurt
Instructions
- Preheat oven to 400 degrees.
- Place sweet potato halves face down on a sheet pan lined with parchment paper.
- 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. Add your favorite toppings and dig in.
Keywords: buffalo chickpea sweet potato
Fran
Made this recipe yesterday for brunch. What a hit! It had such intense flavor and kept us feeling satisfied for hours!!
Kristi
Thank you Fran!
Kelly
Loved this! Had it with some sautéed kale and avocado. Very filling dish.
★★★★★
Kristi
Thanks Kelly!
Melissa
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
thanks melissa!
Sophia Cranmer
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
Thank you Sophia!
John Mullery
If you love buffalo sauce like I do, then this is the perfect delicious meal.
★★★★★
Rakel Gee
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
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
Thank you for trying Trupti!
Lisa
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
thank you lisa!
Roy
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
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
Made this yesterday for lunch and it was soooo good couldn’t recommend enough!
★★★★★