Buffalo Chickpea Stuffed Sweet Potatoes
Ingredients
Sweet potato
- 1 medium or large sweet potato, cut in half lengthwise
Chickpeas
- 1 can chickpeas, drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- salt and pepper to taste
Buffalo sauce
- 1/4 cup hot sauce
- 1 tablespoon vinegar
- 2 tablespoons tahini or cashew butter
- 1/2 teaspoon maple syrup
- 1 tablespoon soy sauce or aminos
Optional toppings
- ranch
- thinly sliced scallions
Preparation
Preheat the oven to 400 degrees Fahrenheit.
Place the sweet potato halves cut side down on a sheet pan and roast for 20 minutes.
While the sweet potato is roasting, toss the chickpeas with the spices and a light coating of oil.
After 20 minutes, add the chickpeas to the sheet pan with the sweet potato and roast for an additional 25 minutes.
In a bowl, mix together all the ingredients for the buffalo sauce.
Once the chickpeas are done roasting, toss them in the buffalo sauce.
Top the roasted sweet potatoes with the sauced chickpeas.
If desired, add ranch dressing and thinly sliced scallions as toppings.
