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!
Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
Place sweet potatoes on one side of the baking sheet, spread apart.
Lightly poke each sweet potato with a fork in 3-4 different spots.
Bake for 45-50 minutes or until soft and you can stick a fork through easily.
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.
Add 1 teaspoon of olive oil, salt, pepper, hot sauce and mix to combine.
Around the 20-25 minute mark, spread chickpeas out on the other side of the baking sheet. Bake for 20 minutes.
In a blender, add the cashews, 2 tablespoons of olive oil, lemon juice, garlic powder, onion powder, water and blend until smooth.
Add the paprika, parsley, dill and blend for about 5 seconds. You want to still see some speckles of the dill and parsley.
On a plate, cut one sweet potato down the middle, about ¾ of the way down so that it doesn’t completely come apart.
Stuff with ⅓ cup chickpeas (or more) and 2 tablespoons Rockin’ Ranch Coconut Chips.
Drizzle with vegan ranch sauce and repeat with the remaining 3 sweet potatoes.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Note: Soak cashews in filtered water for at least 30 minutes to 1 hour. Dump the water out before you use them.
Use chickpeas that do not have any added salt.
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