Buffalo Chickpea Stuffed Sweet Potato
Spicy, creamy, and oh-so-satisfying! These Buffalo Chickpea Stuffed Sweet Potatoes are the ultimate comfort food makeover – packed with plant-based protein, fiber, and healthy fats. Topped with cool avocado and tangy sour cream, they’re the perfect balance of heat and creaminess. Easy enough for busy weeknights, meal-prep friendly, and guaranteed to become a family favorite!
Ingredients
- 4 medium sweet potatoes
- 1 can chickpeas drained and rinsed
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 cup buffalo hot sauce (Frank’s or similar)
- 1 tbsp maple syrup (or honey)
- salt + pepper to taste
Instructions
- Bake the sweet potatoes: Preheat oven to 200°C (400°F). Prick the sweet potatoes a few times with a fork, place on a baking tray, and bake for 40–50 minutes until soft and tender.
- Make the buffalo chickpeas: Heat olive oil in a frying pan over medium heat. Add chickpeas, garlic powder, smoked paprika, salt, and pepper. Cook for 5–7 minutes until golden and a little crisp. Stir in the buffalo sauce and maple syrup, and cook for another 2–3 minutes until coated and sticky.
- Assemble your potatoes: Slice each baked sweet potato open lengthways. Fluff the inside with a fork, then stuff with buffalo chickpeas. Add diced avocado, a dollop of sour cream, and sprinkle with parsley or spring onion. For extra indulgence, crumble a little feta or blue cheese over the top.
Notes
✨ Serving Tips:
- Pair with a crisp green salad or roasted veggies for a complete dinner.
- For meal prep, store the chickpeas separately and assemble fresh to keep the toppings creamy and vibrant.
- Make it fully vegan by using dairy-free sour cream.