Buffalo Chickpea Sweet Potato Bake

Turn an ordinary sweet potato into a flavor bomb with this Buffalo Chickpea Sweet Potato Bake. Packed with plant‑based protein and buttery heat, it’s a fool‑proof 30‑minute fix for busy weeknights. The crispy edges and creamy filling will leave everyone begging for seconds.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 3 medium sweet potatoes, cut into 1/2" cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp buffalo wing sauce
• 2 tbsp plain Greek yogurt
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper, to taste
• ¼ cup shredded cheddar cheese (optional)
• Fresh cilantro, chopped, for garnish

Instructions

1. Preheat oven to 425°F (220°C). Toss sweet potato cubes in olive oil, smoked paprika, garlic powder, salt, and pepper.
2. Spread the potatoes on a rimmed baking sheet and roast for 20 minutes, turning once, until golden and tender.
3. While the potatoes roast, mash the chickpeas in a large bowl, then stir in buffalo wing sauce and Greek yogurt until well combined.
4. When the sweet potatoes are done, remove from oven and let cool slightly.
5. Gently fold the chickpea mixture into the roasted potatoes, ensuring an even coating.
6. Return the combined mixture to the baking sheet, spreading it into an even layer.
7. Sprinkle shredded cheddar on top (if using) and bake for 5 more minutes, or until the cheese melts.
8. Take out of the oven, let rest for 5 minutes and sprinkle with fresh cilantro before serving.

Chef's Note

For a dairy‑free version, swap the cheddar for a plant‑based cheese or simply skip the cheese and drizzle extra buffalo sauce on top.

Make-Ahead Tips

Cool the baked sweet potato mixture and store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes before serving.

Substitutions

Use canned lentils instead of chickpeas for a different protein source; substitute hot sauce for buffalo sauce to keep the heat level.