Buffalo chickpea stuffed sweet potatoes make a delicious vegetarian dinner. The spicy filling is made with chickpeas instead of chicken and includes chopped vegetables and shaved carrots smothered in buffalo sauce mixed with Greek yogurt ranch. It’s easy to make, and leftovers store well.
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Are you and your family in a fall routine yet? We are officially a week into autumn and kids have been back-to-school for about a month, so maybe you’re starting to settle into a rhythm for the new season. If that sounds like you, I have some cozy fall meals coming up right on schedule!
It seems like I post easy, comforting dinner recipes around this time every year. See my list of 30 Dinner Ideas for the Fall, Salmon Teriyaki Bowls, and Veggie-Loaded One Pot Lasagna Soup from last year. I can’t help myself. As the days get cooler, Veg World recipes get warmer!
This recipe for buffalo chickpea stuffed sweet potatoes totally fits the cozy bill. It’s full of color, fiber, and plant-based goodness with a little Greek yogurt and blue cheese mixed in for good measure.
If you’re short on time or serving a family with different schedules, you can make the recipe components in advance for people to reheat later. There’s a lot to love about this one! I hope you enjoy it.
How to Make Buffalo Chickpea Stuffed Sweet Potatoes
The flavor profile may be complex, but the steps are incredibly easy. Here’s a preview of what you need to do to make a delicious buffalo chickpea filling to pile high on baked sweet potatoes. For the full recipe card, scroll to the bottom of the post.
- Bake the sweet potatoes. Scrub clean, poke some holes in the skin, and place on a baking sheet lined with foil. Bake at 425 degrees F until cooked through, about 45 minutes. You can also make sweet potatoes in the microwave, slow cooker, or Instant Pot.
- Make the filling. Sauté the chopped vegetables in a large skillet. Add the chickpeas, buffalo sauce, and Greek yogurt ranch to the skillet. Stir well, reduce heat to low, and let the mixture simmer for about 10 minutes.
- Stuff the potatoes. Slice open your sweet potato, top with several spoonfuls of the buffalo chickpea filling, and add other toppings as desired. Enjoy!
- Buffalo sauce: I recommend Frank’s RedHot Buffalo Sauce or Tessemae’s Buffalo Sauce. Both are great options for making buffalo chickpea stuffed sweet potatoes.
- Mashing the filling: I like to mash some of the chickpeas while the filling is simmering. My favorite tool for doing that is this large silicone fork. It will seriously be a great addition to your kitchen! (Side note: it’s GREAT for making guacamole, which would taste delicious on these potatoes!)
- Prep in advance: You can make all of the components in advance and reheat at a later time. To reheat the filling, put it in a skillet and cook over medium heat until warmed through or heat it in the microwave. To reheat the potatoes, heat in the microwave for one to two minutes until warmed through.
- Storage: The filling and sweet potatoes will last for up to a week in the fridge. Store the filling, potatoes, and toppings in separate containers for best results.
- Make vegan: To make vegan buffalo chickpea stuffed sweet potatoes, omit the blue cheese and use a vegan yogurt to make the ranch.
- Serving ideas: This recipe makes a complete meal on its own, but it would taste great with a side salad or vegetable. Try it with the Arugula Apple Salad, Kale and Broccoli Salad, Chopped Kale Salad, or Herb and Garlic Butter Green Beans.
More Healthy Sweet Potato Recipes
Love these buffalo chickpea sweet potatoes? Try the Healthy Sweet Potato Skins with Barbecue Beans, Loaded Sweet Potato Fries, and Sweet Potato and Black Bean Patties. You may also enjoy the Buffalo Chickpea Salad Celery Sticks and Grilled Crispy Buffalo Cauliflower Lettuce Cups.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Buffalo Chickpea Stuffed Sweet Potatoes
- 4 sweet potatoes - scrubbed clean and patted dry
- 1 tablespoon extra virgin olive oil
- ½ cup diced red onion
- 2 stalks celery - thinly sliced
- 1 carrot - shaved
- 1 teaspoon garlic powder - divided
- 1 15-ounce can chickpeas - drained and rinsed
- ⅓ cup buffalo sauce - such as Frank's RedHot or Tessemae's
- ½ cup plain Greek yogurt
- ¼ teaspoon onion powder
- ¼ teaspoon dried dill
- ⅛ teaspoon salt
- 2 tablespoons chopped fresh parsley - for serving
- ½ cup crumbled blue cheese - for serving
- Preheat the oven to 425°F. Line a baking sheet with foil. After scrubbing and drying the sweet potatoes, poke several holes in the skin of each one using a fork. Place the potatoes on the lined baking sheet, and bake on the middle rack of the oven for 40 to 50 minutes until cooked through.
- While the potatoes are baking, prepare the buffalo chickpea filling. In a large skillet over medium heat, warm the olive oil. Add the red onion, celery (but reserve some of the celery for topping the potatoes), shaved carrot, and ½ teaspoon of the garlic powder. Cook for about 5 minutes until the vegetables soften.
- Add the chickpeas and buffalo sauce. Reduce heat to medium-low. Let the mixture simmer in the buffalo sauce while you prepare the Greek yogurt ranch. In a small bowl, whisk together the Greek yogurt, the other ½ teaspoon garlic powder, the onion powder, dill, and salt. Scoop about ¼ cup of this mixture into the skillet with the chickpeas and stir it into the mixture. Let the filling cook for another few minutes until it thickens to your desired consistency. I like to mash some of the chickpeas in the skillet to make it thicker.
- When the potatoes and filling are ready, slice open the potatoes and put several spoonfuls of the buffalo filling on top of each one. Add some of the reserved sliced celery, Greek yogurt ranch, chopped parsley, and crumbled blue cheese to your liking. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- To save time, you can make sweet potatoes in the microwave by following these instructions.
- You can prep everything in advance to reheat at a later time if desired. Store the potatoes, filling, and toppings separately in airtight containers in the fridge. Reheat the potatoes in the microwave and the filling in a skillet or saucepan.
- Leftovers will last up to a week in the fridge.
- To make vegan, omit the blue cheese and use a vegan yogurt in place of the Greek yogurt.
- If you need to decrease the sodium content of this meal, use less buffalo sauce.
Enjoy this cozy meal! – Lizzie