Buffalo Chickpea Sweet Potatoes Recipes

BUFFALO CHICKPEA STUFFED SWEET POTATOES

Steps:

• Bake or microwave the sweet potatoes until tender. To microwave, pierce the potatoes with a knife and microwave for 10-12 minutes until softened or according to your microwave's settings
• Melt the butter in a pan over medium-high heat. Add the chickpeas, buffalo sauce, and garlic powder, and paprika. Cook for 8-10 minutes until they begin to caramelize.
• Stuff the chickpeas into the sweet potatoes. Top with a drizzle of healthy ranch dressing and green onions.

BUFFALO CHICKPEA SWEET POTATOES

Steps:

• Pre-heat oven to 400 degrees F.
• Pierce your potatoes a few times with a fork and place on a foil lined baking sheet. For extra crispy skins, rub with olive oil and sprinkle with sea salt.
• Bake 45-60 minutes until tender.
• While your potatoes bake, drain the chickpeas in a colander or sieve and rinse well.
• Pat the chickpeas dry with a clean dishtowel or paper towels. The drier the chickpeas, the crispier your end result. If you have time, leave them to air-dry for a few minutes, and remove any chickpea skins that come off while drying.
• Toss with oil and salt until all your little garbanzos are coated, then arrange in an even layer on a baking sheet.
• Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle. I add them to the oven with my sweet potatoes after they've been in the oven for 20-25 minutes usually.
• Once your potatoes, allow to cool slightly and slice vertically.
• Snag your chickpeas from the oven and, while still hot, add them to a bowl with your paprika (I used regular, not smoked, for this one) and if you'd like some extra heat, you can add a little cayenne pepper to the mix too. I always do! Toss/mix to coat.
• Whisk melted butter and hot sauce together and pour over chickpeas. Mix until coated.
• Taste and adjust as needed. This is the part where I start eating the entire thing of buffalo chickpeas with a spoon. My bad!
• Divide your saucy chickpeas every between the 4 sweet potatoes and top with diced jalapeños, green onion, and all your favorite toppings from the list above! I went with chopped cabbage, ranch, and extra hot sauce - YUM!