5 from 15 votes
Buffalo Chickpea Sweet Potatoes
Buffalo Chickpea Sweet Potatoes combine roasted sweet potatoes topped with crispy, spicy buffalo-seasoned chickpeas. This dish balances smoky heat from cayenne and hot sauce with the natural sweetness of the potatoes. Optional toppings like ranch, cheese, and green onions add creamy, tangy, and fresh flavors that complement the spicy chickpeas.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
4
servings
Calories:
346 kcal
Course:
Main Course
Cuisine:
American, Vegetarian
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!
Cup of 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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 346
% 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.