Buffalo Chickpea Stuffed Sweet Potato 🍠

recipe by @avocado_skillet (Kristi Roeder) - see original post

This is one of my favorite recipes. The spicy and sweet combo is out of this world.
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
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp cumin
salt/pepper to taste
Buffalo Sauce

1/4 cup hot sauce
1 tbsp culinary vinegar (ie apple cider vinegar)
2 tbsp tahini or cashew butter
1/2 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. 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.

#chickpea #healthyveganfood #vegandinner #healthyrecipes #plantbasedrecipes