Running on Real Food · by Deryn Macey★ 5.0 (17)
Buffalo Chickpea Stuffed Sweet Potatoes
NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 25%
CARBS 53G54% OF CAL
14G FIBER10G SUGAR29G OTHER
FAT 16G36% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potatoes stuffed with spiced buffalo chickpeas, creamy avocado, and tangy vegan ranch. A satisfying plant-based main with bright, zesty flavors.
mainamericanbowlchickentofu🌀 blender⚙️ food processor🍪 sheet pan🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 medium sweet potatoes
- salt and pepper
- 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 black pepper
- 1/2 package soft tofu, approx. 150 g (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
- 2 tbsp finely chopped fresh dill or chives (optional)
- 1 avocado
- chopped green onion (for topping)
At a glance
PER SERVING · TIME 40M
CAL 20%·PRO 25%
CARBS 53G54% OF CAL
14G FIBER10G SUGAR29G OTHER
FAT 16G36% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1170mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 907mg
- Calcium
- 131mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1170MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.