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Buffalo Chickpea Stuffed Sweet Potatoes (Gluten-Free)

These buffalo chickpea stuffed sweet potatoes are the ideal blend of sweet, sour and hot. This recipe is vegan, fermented and easy to make with regular ingredients.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entrée, low carb
Cuisine: gluten free, low carb, oil free, vegan
Servings: 4
Calories: 332kcal
Author: Feodora Nastashia


For the Buffalo Chickpeas

  • 1 19 oz can of chickpeas rinsed and drained (or approx. 2 cups or 360 grams cooked chickpeas)
  • 1 tbsp olive-oil
  • 1/3 cup + 1 tbsp buffalo-sauce
  • 1 tsp garlic-powder
  • 1/2 tsp sea-salt
  • pinch-of-black-pepper

For the Vegan Ranch Dressing

  • 1/2 package 150 g of soft tofu (see notes for substitution)
  • 2 tbsp fresh-lemon-juice
  • 2 tbsp apple-cider-vinegar
  • 1 tbsp water
  • 2 tsp garlic-powder
  • 1 tsp onion-powder
  • 1 tsp sea-salt
  • optional: 2 tbsp of fresh-chopped-dill chives or parsley

For the Stuffed Sweet Potato

  • 1 small baked sweet potato per person or half a medium to large-sized
  • 1/4 of an avocado per person
  • chopped green-onion for topping


To Produce the Buffalo Chickpeas

  • Set the rinsed and drained chickpeas in a bowl and blend with 1/3 cup buffalo-sauce, salt, the olive, oil and pepper.
  • Cook In a bowl till they start to thicken & almost caramelize. This should Take about 10minutes over moderate heat, stirring occasionally. As you Stir, mash some of these up to make some texture.
  • Once they're done, mix in the extra 1 tbsp of buffalo sauce.

To Make the Vegan Ranch Dressing

  • Add all ingredients (except the herbs, if you are using) to a food processor or high-speed blender, or use an immersion blender & mix till creamy and smooth. I like using the single-server portion of my Ninja Blender for this.
  • Add additional water if needed to correct the consistency.
  • If you are adding fresh dill or parsley, stir them in once it is blended.

To Assemble the Stuffed Sweet Potatoes

  • If Utilizing, add a handful of fresh spinach to a plate or bowl and place the Baked sweet potato on top. Cut the sweet potato in half and start it up a Bit so you may add the rest of the ingredients.
  • Add a scoop of chickpeas, chopped green-onion, sliced-avocado and a drizzle of this vegan ranch dressing.


I haven't tried making the chickpeas with no olive oil but if you would like, I think it would be fine to leave it out in the event that you want the recipe to become oil-free.
As an alternative to soft tofu, you can use raw cashews to produce the vegan ranch dressing. Use 1/3 cup raw cashews blender with 2 tbsp of water to replace the half a package of tofu. The remaining ingredients can stay exactly the same except you may need to correct the water a bit to reach the ideal consistency. For the best results along with also the smoothest dressing, then soak the cashews for at least a few hours and drain before using.