Buffalo Chickpea Stuffed Sweet Potatoes
This meal is thanks to my slight obsession with buffalo sauce.
These buffalo chickpea stuffed sweet potatoes are the perfect combination of sweet, tangy and spicy. They make for an easy option for a hearty meal during the week, and you can even prep ahead by baking your sweet potatoes in advance and reheating as needed with the necessary toppings.
Let’s break down these fabulous flavor bombs, shall we?
First you’ll need to bake your sweet potatoes. Just scrub them, poke a few holes in them and place them in the oven for about 30 minutes. While potatoes are cooking, saute chickpeas in a large skillet with buffalo sauce. When potatoes are done cooking, slice them in half, stuff with chickpeas and top off with avocado, green onions and a drizzle of creamy ranch to cool the fire.
I just can’t get enough.
Buffalo Chickpea Stuffed Sweet Potatoes
For the Buffalo Chickpeas
1 15-oz can of chickpeas, rinsed and drained
1 tbsp olive oil
1/3 cup Frank’s Red Hot Sauce
1 tsp garlic powder
1/2 tsp sea salt
pinch of black pepper
For the Ranch Dressing
1/4 cup tahini
1/4 cup fresh lemon juice
2-3 tbsp warm water
2 tsp garlic powder
1 tsp onion powder
salt & pepper to taste
2 tbsp each fresh chopped dill, chives and parsley
For the Stuffed Sweet Potato
4 medium sweet potatoes
Sliced avocado & chopped green onion, for topping
To Bake Sweet Potatoes
Preheat oven to 425 degrees. Wash sweet potatoes and poke several holes into each potato. Place sweet potatoes on a baking sheet lined with parchment paper. Bake for about 25-30 minutes or until soft and cooked through (the bigger the potato the longer the cook time).
To Make the Buffalo Chickpeas
Place the rinsed and drained chickpeas in a bowl and mix with Frank’s Red Hot sauce, the olive oil, salt and pepper. Cook in a pan until they start to thicken and almost caramelize. This should take about 10 minutes over medium heat, stirring occasionally. As you stir, mash some of them up to create some texture.
To Make the Ranch Dressing
Add all ingredients to a bowl and whisk until smooth and creamy. Add additional water if desired to adjust the consistency.
To Assemble the Stuffed Sweet Potatoes
Cut the sweet potato in half and open it up a bit so you can add the rest of the ingredients. Add a scoop of chickpeas, sliced avocado, chopped green onion and a drizzle of the ranch dressing.
Spanish Tapas! **Sold Out**
Thurs, March 5, 2020, 6.30-8pm – BOOK NOW
In Spain, friends and family gather in tapas bars to enjoy lively conversation over a medley of small plates. In this class, we capture that spirit with a diverse menu of Spanish dishes, which are equally delicious served at a dinner party or served as an easy weeknight meal. Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.
- Vegetable Paella
- Smoky Tomato, White Bean and Halloumi Bake
- Traditional Spanish Potato Omelette
- Spanish Spinach and Chickpeas
- Baked Churro Chips with Chocolate Dipping Sauce
This class is $75 per person. Space is limited to 12 guests
Indian Dinner Party!
Thurs, March 26, 2020, 6.30-8pm – BOOK NOW
Indian food is about to become your new go-to. From curries to dishes loaded with fresh vegetables, this list of recipes will prove the region offers up complex flavors that youʼll want to dig right into! Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.
- Matar Paneer with Garlic Naan
- Indian Spiced Red Lentil Soup
- Bombay Carrot Salad with Cashews and Raisins
- Cauliflower Tikka Masal with Jasmine Rice & Mango Salsa
- Coconut Lemon Bliss Balls
This class is $75 per person. Space is limited to 12 guests
Spring Brunch Menu!
Thurs, April 9, 2020, 6.30-8pm – BOOK NOW
Not every season fits for hosting brunch but Spring definitely deserves a big spread. From tomatoes to potatoes, an amazing assortment of dishes that will beautifully adorn the table is a must — perfect for Easter or Motherʼs Day! Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.
- Caprese Burrata Garlic Bread
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- Peach Thyme Tarts
This class is $75 per person. Space is limited to 12 guests
Spring Mediterranean Dinner Party!
Thurs, May 14, 2020, 6.30-8pm – BOOK NOW
The health benefits of the Mediterranean diet are endless, so why not host a Mediterranean-themed dinner party? Many of the items can be made ahead, and the recipes are foolproof, even for a beginner. So go ahead and get those invitations sent out. Your friends are going to want in on this. Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.
- Pan-Fried Feta with Peppered Honey
- Mediterranean Herb Chopped Pita Salad
- Greek Quinoa Stuffed Red Peppers with Lemony Basil Tomatoes
- Sun-Dried Tomato, White Bean and Goat Cheese Pasta
- Roasted Fruit with Coconut Vanilla “Ice Cream”
This class is $75 per person. Space is limited to 12 guests
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