Recipes / Cuisine / Entree

RilyxRawcology Buffalo Chickpea Sweet Potatoes

Recipe by Tina Gravalos

Ingredients

14

Time

1h

Ingredients

There is so much fun to be had with stuffed sweet potatoes! The buffalo chickpeas give the potatoes a little kick while the ranch sauce helps to cool things down. It’s the perfect match!

Instructions

  1. 1

    Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.

  2. 2

    Place sweet potatoes on one side of the baking sheet, spread apart.

  3. 3

    Lightly poke each sweet potato with a fork in 3-4 different spots.

  4. 4

    Bake for 45-50 minutes or until soft and you can stick a fork through easily.

  5. 5

    While the sweet potatoes are baking, drain and rinse the chickpeas. Add them to a mixing bowl and use a paper towel to pat them dry.

  6. 6

    Add 1 teaspoon of olive oil, salt, pepper, hot sauce and mix to combine.

  7. 7

    Around the 20-25 minute mark, spread chickpeas out on the other side of the baking sheet. Bake for 20 minutes.

  8. 8

    In a blender, add the cashews, 2 tablespoons of olive oil, lemon juice, garlic powder, onion powder, water and blend until smooth.

  9. 9

    Add the paprika, parsley, dill and blend for about 5 seconds. You want to still see some speckles of the dill and parsley.

  10. 10

    On a plate, cut one sweet potato down the middle, about ¾ of the way down so that it doesn’t completely come apart.

  11. 11

    Stuff with ⅓ cup chickpeas (or more) and 2 tablespoons Rockin’ Ranch Coconut Chips.

  12. 12

    Drizzle with vegan ranch sauce and repeat with the remaining 3 sweet potatoes.

  13. 13

    Store any leftovers in an airtight container in the fridge for up to 3 days.

  14. 14

    Note: Soak cashews in filtered water for at least 30 minutes to 1 hour. Dump the water out before you use them.

  15. 15

    Use chickpeas that do not have any added salt.

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