Buffalo Chickpea Sweet Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
346 kcal
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Course
Main Course
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Cuisine
American, Vegetarian
Buffalo Chickpea Sweet Potatoes
Description
This recipe starts by baking whole sweet potatoes until tender and soft inside. Chickpeas are rinsed, dried thoroughly, and tossed with oil, salt, paprika, and cayenne before roasting until crisp on the outside yet tender inside.
Once cooked, the potatoes are split open and piled with the crispy buffalo chickpeas, which are tossed with melted butter and hot sauce for a spicy kick. The combination of creamy sweet potato flesh and crunchy, spicy chickpeas creates a satisfying texture contrast.
Additional toppings such as ranch or blue cheese dressing, shredded cabbage, green or red onions, Greek yogurt, and cheeses allow customizing the dish with more creaminess, tanginess, or freshness according to preference.
The recipe also suggests a microwave shortcut to cook sweet potatoes quickly if time is limited, which makes this a flexible option for a flavorful, hearty meal.
Ingredients
- 4 sweet potato medium or small work great
- 15 oz chickpeas canned
- 1 TBSP avocado oil
- 1/4-1/2 tsp salt or to taste, sea salt
- 1/4-1/2 tsp paprika
- 1/8-1/4 tsp cayenne pepper
- 2-3 TBSP hot sauce I used 3 TBSP, Frank's Red Hot brand
- 1 TBSP butter melted, unsalted
- 1 jalapeno pepper seeds, stem, + veins removed, diced
- ¼ cup green onion chopped
TASTY TOPPING OPTIONS:
- ranch dressing or blue cheese dressing, for drizzling
- cabbage shredded or slaw
- green onion chopped
- red onion chopped or thinly sliced
- Greek yogurt or sour cream
- blue cheese crumbled
- cheddar cheese shredded
- extra hot sauce
- jalapeño peppers sliced
- choose your favorites and add any combo you'd like!
Instructions
- 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!
Notes
- You may microwave sweet potatoes by piercing them and cooking on high for 7-8 minutes for a faster alternative.
- Drying chickpeas thoroughly before roasting helps them crisp better; removing loose skins can improve texture.
- Mix and match toppings like ranch, cheese, or jalapeños to adjust flavor and texture to your liking.
- Nutrition varies with sweet potato size and toppings; consider adjustments when calculating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 455mg | 19% |
| Potassium | 764mg | 16% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 18755IU | 375% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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