What’s Cookin’ Wednesday – Buffalo Chickpea Stuffed Sweet Potatoes
Zach and I LOVE Franks RedHot Buffalo Wing sauce and will find any recipe to include it. I stumbled upon some stuffed sweet potato recipes and knew I had to try to incorporate buffalo sauce. This combination is a little spicy + sweet and we really enjoy it! I personally top mine with some ranch dressing, which can calm the spiciness a little! Unfortunately, I forgot to capture the finished product but just know it’s so good!
Serves 2 people.
Cook time: 40-45 minutes depending on sweet potato size
Ingredients:
2 medium sweet potatoes
1 can chickpeas drained and rinsed
½ cup meatless meat crumbles
½ cup Franks RedHot Buffalo Wing Sauce
1 tbl garlic salt
*Optional topping: ranch dressing
Directions:
Preheat oven to 400 degrees
Wash sweet potatoes and perforate with a fork
Wrap potatoes in aluminum foil and put in oven on a baking sheet. Bake for 40-45 minutes or until soft in the middle
While the potatoes are baking, drain and rinse chickpeas
Cook chickpeas in a nonstick skillet on medium heat for 5-10 minutes stirring to ensure they don’t burn
Add meatless meat crumbles and cook for an additional 5-7 minutes
Add garlic salt and Franks RedHot sauce
Once potatoes are done, carefully cut them in half and add the chickpea mixture on top.
Add ranch dressing topping if wanted and enjoy!
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