Buffalo Chickpea Stuffed Sweet Potatoes

Vegan Buffalo Chickpea Stuffed Sweet Potatoes is a meal full of flavor. Baked sweet potatoes packed with buffalo infused chickpeas, get topped with sliced avocado and drizzled with a tangy cashew ranch dressing. It’s a healthy vegan stuffed sweet potato recipe that is easy to make and is meal prep friendly too.

I’m currently on a buffalo kick right now, due to the fact that Super Bowl Sunday is approaching. I feel like everything needs to be coated and stuffed with buffalo sauce. No pun intended.

While this healthy vegan stuffed sweet potato recipe was created for game day, it can be enjoyed anytime. I’m telling you the combination is seriously so good. While the buffalo infused chickpeas can be spicy to some, the creamy avocado and the cashew ranch dressing takes the heat down a bit. Use your taste bud judgment and enjoy the spice at your own level.

Stuffed with spicy flavors and paired with tangy goodness. I’m telling you this Buffalo Chickpea Stuffed Sweet Potatoes recipe is going to be a weeknight family winner.

Why You’ll Love This Vegan Stuffed Sweet Potato Recipe

• Full of Flavor: Thanks to the sweet potato, buffalo chickpeas, creamy avocado, and the vegan cashew ranch dressing, each bite is packed with flavor.
• Perfect for Leftovers: Double the recipe and enjoy all week long for a quick + hearty dinner.
• Balanced Meal: From the buffalo filling to the cashew ranch dressing, Buffalo Chickpea Stuffed Sweet Potatoes are stuffed/coated with nutrition.

Ingredients

• Organic Sweet Potato: The star of this Buffalo Chickpea Stuffed Sweet Potatoes recipe! I used garnet sweet potatoes, but you can technically use any type of potato you love. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before baking. 
• Organic Chickpeas: Coated in buffalo sauce, while adding some plant protein + fiber to this vegan stuffed sweet potato recipe.
• Organic Buffalo Sauce: Duh?! You can use any buffalo sauce that you like. I personally love Primal Kitchens Buffalo Sauce, because it is made with organic, clean ingredients, and is super creamy! You can purchase it at any health foods store or Amazon.
• Organic Avocado: For some extra creaminess, as well healthy fats. 
• Organic Cashew Ranch Dressing: A cooling + tangy vegan cashew ranch dressing gets drizzled on top of these stuffed sweet potatoes. 
• Organic Cilantro: Love it for topping, but if you’re not a fan you can leave it out!

How To Make

1. Roast the Potatoes. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Place sweet potatoes on the baking sheet and prick with a fork. Place in the oven and bake for 45 – 55 minutes.
2. Buffalo Chickpeas. In a skillet, add the drained chickpeas and 2 tbsp of buffalo sauce. Stir until combined and cook until almost caramelized, about 7 minutes. Remove from heat and stir in the remaining 2 tbsp of buffalo sauce. 
3. Vegan Cashew Ranch. Add all of the ingredients, except the dried dill & parsley, to a high speed blender. Blend until smooth and creamy. Pour into a bowl and stir in the dried dill & parsley.
4. Assemble. When the sweet potatoes are fork tender, remove from the oven and let rest for 5 minutes. Slice the sweet potatoes in half lengthwise, carefully keeping them intact. Pinch the sides together to squeeze and open up the center. Fluff it with a fork. Alternatively, slice the potatoes lengthwise and serve as halves. Top with buffalo chickpeas, sliced avocado, a drizzle of the cashew ranch dressing, and fresh cilantro. Enjoy!

Tips for Making Vegan Stuffed Sweet Potatoes Perfectly

• Bake the Sweet Potato First: While the sweet potatoes are baking in the oven you can prepare the sweet potato stuffing, guacamole, and the spicy tahini dressing.
• Use Large Even-Sized Sweet Potatoes: You want to make sure the sweet potatoes have enough room in them to stuff. If you use small or thin sweet potatoes it will make it more difficult to stuff them. Try to get sweet potatoes that are all the same size and shape so they all cook evenly.
• Poke Holes in the Sweet Potatoes: It’s best to poke holes in the sweet potatoes before baking. This allows the steam to escape from the potatoes while they cook. This will prevent the chance of your sweet potato exploding in the oven! (it’s rare, but it can happen.)
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the ranch dressing is creamy and smooth.

Storing & Reheating

As mentioned above, this healthy stuffed sweet potato recipe is perfect for leftovers & meal prep! Just be sure to let the sweet potato and filling cool completely before transferring to separate air-tight glass containers. 

Fridge Storage. Transfer to sweet potato, filling, and dressing, to separate air-tight glass containers. Refrigerate for up to 4 days. 

Reheating. To reheat, preheat the oven to 350 degrees F. On a baking sheet, stuff the sweet potato with the filling and place in the oven for about 15 minutes, until warmed through. To serve, pair with the avocado, dressing, and fresh cilantro.

More Vegan Recipes You’ll Love

• Vegan Chili Mac
• Vegan Sweet Potato Nachos
• Vegan Chipotle Stuffed Sweet Potatoes
• Vegan Buffalo Mac and Cheese

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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