Buffalo chickpea sweet potato 🍠

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Buffalo chickpea sweet potato 🍠

Recipe:

INGREDIENTS

This makes 2-3 servings depending on how hungry you are Sweet Potato

1 medium or large sweet potato, cut in half long ways
Chickpeas

1 can chickpeas - drained
½ tsp garlic powder
½ tsp smoked paprika
½ tsp cumin
salt/pepper to taste
Buffalo Sauce

¼ cup hot sauce
1 tbsp culinary vinegar (ie apple cider vinegar)
2 tbsp tahini or cashew butter
½ tsp maple syrup
1 tbsp soy sauce or aminos
+ optional toppings: ranch, cilantro, scallions or vegan yogurt

INSTRUCTIONS

Preheat oven to 400 degrees.
Place sweet potato halves face down on a sheet pan lined with parchment paper.
Add chickpeas to the same sheet pan. Toss chickpeas in spices and a light coating of oil.
Cook chickpeas and sweet potato for 30 minutes and then remove chickpeas from the oven. Put the sweet potatoes back in the oven and cook for 15-20 more minutes.
In a bowl, mix together all sauce ingredients. After the chickpeas are done roasting, toss them in the buffalo sauce.
Let sweet potatoes cool for 5 minutes and then top with chickpeas. Add your favorite toppings and dig in.