Buffalo Stuffed Sweet Potatoes

Looking for a delicious vegan side dish for Friendsgiving? These buffalo chickpea and farro stuffed sweet potatoes will be the perfect tasty dish you’ve been searching for!

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes


  • 2 large sweet potatoes, washed
  • 1 cup chickpeas (canned), rinsed and patted dry with paper towel; discard loose skins
  • 3 tbsp olive oil, divided
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • Salt and pepper
  • 1 cup farro, cooked (feel free to sub brown rice, quinoa, etc.)
  • ½ cup Good Foods Buffalo Dip
  • Optional toppings: ranch, fresh cilantro


  1. Preheat oven to 375°. Prepare a baking sheet with parchment paper.
  2. Pierce sweet potatoes with a fork several times around the potato. Place on prepared pan. Add chickpeas to pan and drizzle with 1 tbsp olive oil and season with salt.
  3. Bake 20-30 minutes checking on chickpeas. Remove chickpeas from pan once they are crispy but not burned. Continue baking sweet potatoes for a total of 45-60 minutes or until fork tender.
  4. Meanwhile, in a pan over medium heat, add 1 tbsp olive oil. Add shallot, garlic and a pinch of salt and pepper. Cook 2-3 minutes or until shallot is softened. Remove from heat.
  5. Remove sweet potatoes from oven; let cool 5 minutes then slice in half lengthwise. Scoop the insides out and into a bowl (leaving about ½ inch of potato around edges of skin). Coat skins with 1 tbsp olive oil and place back on pan and bake 10-15 minutes.
  6. While potatoes are cooking, combine shallot mixture filling from sweet potatoes, farro, chickpeas and Good Foods Buffalo Dip in a medium bowl; stir to combine.
  7. Once potatoes are done, stuff the middle with the filling. Drizzle vegan ranch and top with cilantro if desired. Enjoy! 

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