Buffalo Chickpea Stuffed Sweet Potatoes
These Buffalo Chickpea Stuffed Sweet Potatoes are smoky, slightly spicy and a healthy vegan dinner that everyone will love.
Ingredients
- 2 medium sweet potatoes
- 2 tbsp olive oil separated
- 1 shallot diced
- 3 cloves garlic diced
- 2 handfuls spinach
- salt & pepper to taste
- 1 cup brown rice cooked
- 1 cup chickpeas from a can
- 1/4-1/2 cup buffalo sauce to taste
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- vegan ranch, avocado slices, cilantro optional toppings
Instructions
- Preheat oven to 375 degrees and pierce sweet potatoes with a fork a few times. Place the sweet potatoes directly on the oven rack* and cook for 45-60 minutes, or until fork tender. Remove from the oven and cut in half. Allow to cool for 5-10 minutes.
- Meanwhile, heat 1 tbsp of olive oil in a pan over medium heat. Add the shallot, garlic and a pinch of salt & pepper. Cook for 2-3 minutes, or until tender. Add the spinach and toss until it has wilted. Remove from the heat.
- Scoop the insides of the sweet potatoes into a bowl - leaving about 1/2" of filling in each potato skin. Place the skins on a baking sheet and drizzle with the remaining olive oil. Place back in the oven for 10 minutes.
- While the skins are in the oven, add the remaining ingredients to the sweet potato that was scooped out and stir to combine.
- Remove the skins from the oven and scoop the filling back into the potato skins. Place them back in the oven for 10-15 more minutes, our until everything is heated through. Remove from the oven, top with any of the optional toppings and serve.
Video
Notes
*I recommend placing a baking sheet on the rack under the sweet potatoes so any drippings get caught.
**Nutrition info does not include the optional toppings.
FOR LEFTOVERS: Place in individual containers and refrigerate. To reheat, place in the microwave, oven or air fryer until heated through.
Nutrition
Calories: 264kcal | Carbohydrates: 43g | Protein: 6g | Fat: 8g