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Buffalo Chickpea Sweet Potatoes

These Buffalo Chickpea Sweet Potatoes are super easy to make and oh so delicious!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 servings
Calories: 346 kcal
Course: Main Course
Cuisine: American , Vegetarian

Ingredients

  • 4 sweet potatoes (medium or small work great)
  • 15 oz can of chickpeas
  • 1 TBSP avocado oil
  • 1/4-1/2 tsp sea salt (or to taste)
  • 1/4-1/2 tsp paprika
  • 1/8-1/4 tsp cayenne pepper
  • 2-3 TBSP Frank's Red Hot sauce I used 3 TBSP
  • 1 TBSP unsalted butter (melted)
  • 1 jalapeno, diced (seeds, stem, + veins removed)
  • ¼ cup chopped green onion
TASTY TOPPING OPTIONS:
  • ranch or blue cheese dressing for drizzling
  • shredded cabbage or slaw
  • chopped green onion/scallions
  • chopped or thinly sliced red onion
  • greek yogurt or sour cream
  • crumbled blue cheese
  • shredded cheddar cheese
  • extra hot sauce
  • sliced jalapeno
  • choose your favorites and add any combo you'd like!

Instructions

    Cup of Yum
  1. Pre-heat oven to 400 degrees F.
  2. 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.
  3. Bake 45-60 minutes until tender.
  4. While your potatoes bake, drain the chickpeas in a colander or sieve and rinse well.
  5. 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.
  6. Toss with oil and salt until all your little garbanzos are coated, then arrange in an even layer on a baking sheet.
  7. 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.
  8. Once your potatoes, allow to cool slightly and slice vertically.
  9. 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.
  10. Whisk melted butter and hot sauce together and pour over chickpeas. Mix until coated.
  11. Taste and adjust as needed. This is the part where I start eating the entire thing of buffalo chickpeas with a spoon. My bad!
  12. 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

  • Short on time? You can microwave your sweet potatoes instead of baking them!
  • Pierce with a fork and cook on high for 7-8 minutes. Depending on size, yours may be done quicker or require an extra minute or two. Top with your buffalo chickpea filling and pile high with your choice of toppings!
  • Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on size of sweet potatoes used and toppings. Adjust as needed and enjoy!

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 (22%) Fiber 12g (48%) Sugar 10g (20%) Vitamin A 18755IU (375%) Vitamin C 9.8mg (11%) Calcium 96mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

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.