Vegan Buffalo Chickpea Stuffed Sweet Potato
Ingredients
Buffalo chickpeas
- 1 can chickpeas
- 4 tablespoons hot sauce of choice
- 1 tablespoon white vinegar
- 1 tablespoon coconut oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
Tofu ranch
- 1 package silken tofu
- 1/4 cup unsweetened plant milk
- 3 garlic cloves
- 1 teaspoon onion powder
- Juice of 1 lemon
- 1/4 cup chopped fresh chives
Sweet potato and toppings
- Sweet potatoes
- Brussels sprouts
- Balsamic vinegar
- Avocado
- Cucumber
- Radish
- Mixed vegetables
Preparation
Bake sweet potatoes until soft and fluffy
Drain and dry the chickpeas
Sauté chickpeas in a skillet with hot sauce, white vinegar, coconut oil, paprika, and garlic powder until well coated and liquid is absorbed, mashing a few for creaminess
Mix silken tofu, plant milk, garlic cloves, onion powder, and lemon juice in a blender until smooth
Stir chopped chives into the blended tofu mixture
Glaze Brussels sprouts with balsamic vinegar by sautéing or roasting until tender
Stuff the baked sweet potato with buffalo chickpeas and top with tofu ranch
Add avocado, cucumber, radish, and mixed vegetables to complete the bowl
Tips
Adjust hot sauce amount for preferred spice level
Serve as a complete meal or customize with additional veggies
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