Buffalo Chickpea Stuffed Sweet Potatoes

runningonrealfood.com

Allen Shannon Keys

subheading: 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

⅓ cup + 1 tbsp buffalo sauce

1 tsp garlic powder

½ tsp sea salt

pinch of black pepper

subheading: For the Vegan Ranch Dressing:

½ 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

subheading: For the Stuffed Sweet Potato:

1 small to medium-sized baked sweet potato per person (or half a medium to large-sized)

¼ of an avocado per person

chopped green onion, for topping

Directions at runningonrealfood.com

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