Buffalo Chickpea Stuffed Sweet Potatoes

three sweet potatoes stuffed with buffalo chickpeas on a serving plate on a counter

These loaded vegetarian sweet potatoes are topped with a creamy chickpea filling made with chopped vegetables, shaved carrots, buffalo sauce, and Greek yogurt ranch. They're so easy and can even be made in advance!

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings potatoes

Calories 415kcal

Author Lizzie Streit, MS, RDN

Ingredients

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

Instructions

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!
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Notes

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.

Nutrition