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4 medium sweet potatoes
1 (16-oz) garbanzo beans / chickpeas
1 Tbsp olive oil
4 Tbsp Frank’s Red Hot
4 Tbsp vegan butter
1 tsp garlic powder
¼ cup vegan mayo
1 Tbsp nut milk
¼ tsp apple cider vinegar
Pinch of dried dill
Pinch of onion powder
½ tsp dried parsley
Salt and pepper to taste
For serving: sliced avocado, chopped green onions
Preheat oven to 425ºF.
Use a fork to prick sweet potatoes all over and place them on a foil-lined baking sheet. Bake for 45 to 50 minutes or until tender.
When the sweet potatoes are about 10 minutes away from finishing, continue with the following steps. In a small bowl, make vegan buffalo sauce. Melt vegan butter and whisk in Frank’s Red Hot. Set aside.
Rinse and drain chickpeas. In a bowl, combine garbanzo beans with ⅓ cup buffalo sauce, olive oil, garlic powder, and salt and pepper to taste.
In a pan over medium heat, cook chickpea mix until caramelized and thick (about 10 minutes). Finish by mixing in the remaining buffalo sauce.
In a small bowl, make vegan ranch sauce. Mix together mayo, nut milk, apple cider vinegar, dill, onion powder, parsley and salt and pepper to taste.
Once sweet potatoes are done, allow them to cool until they’re ready to handle. Split the top, spoon in buffalo chickpeas and top with avocado, ranch and green onions.
