Recipes / Cuisine / Entree

RilyxRawcology Buffalo Chickpea Sweet Potatoes

Recipe by Tina Gravalos






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!


  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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