Vegan Buffalo Chickpea Stuffed Sweet Potato
This Vegan Buffalo Chickpea Stuffed Sweet Potato is an amazing vegan dinner recipe.
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.
Notes
This makes 2-3 servings depending on how hungry you are.
If you are sensitive to spice add less hot sauce to the sauce.
Nutrition
Calories: 404kcalCarbohydrates: 60gProtein: 20gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gSodium: 1994mgPotassium: 871mgFiber: 15gSugar: 6gVitamin A: 16377IUVitamin C: 26mgCalcium: 147mgIron: 5mg
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