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Week of 2/10/25

Buffalo Cauliflower and Chickpea-Stuffed Sweet Potatoes
with ranch dressing / roasted broccoli

Active: 55 Total: 55
Original GF Paleo Vegetarian
Buffalo Cauliflower and Chickpea-Stuffed Sweet Potatoes

These stuffed sweet potatoes were inspired by one of our favorite party snacks, buffalo chicken dip. We've packed all of its creamy, tangy goodness into a healthier, meat-free meal that you can feel good about eating anytime! 
Smarts: The amount of hot sauce may seem like a lot, but the finished dish won't be as spicy as you might guess. If in doubt, add it a bit at a time until it's just right for you.

Tags
Air-Fryer Friendly
Proteins
Beans, garbanzo
Cuisines
American
Save recipe
58

Ingredients

Metric
Servings:
4
Buffalo Cauliflower and Chickpea-Stuffed Sweet Potatoes:
  • Sweet potatoes, medium - 4 , scrubbed and halved lengthwise
  • Cheese, cheddar - 4 oz , shredded
  • Cauliflower florets, frozen - 12 oz (sub fresh cauliflower chopped into small florets)
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Butter - 4 Tbsp , melted
  • Hot sauce (such as Frank's) - 1/3 cup (plus more for serving)
  • Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp + 1 Tbsp
Ranch Dressing:
  • Green onions - 1 stalk , chopped, green and white parts combined
  • Yogurt, plain or Greek - 1/2 cup
  • Mayonnaise - 1 Tbsp
  • Vinegar, white wine - 2 tsp
  • Dill, dried (opt) - 1/4 tsp
  • Garlic powder - 1/4 tsp
  • Salt - 1/4 tsp
Roasted Broccoli:
  • Broccoli - 12 oz , florets
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp

Prep

  1. Sweet potatoes - (If prepping right before cooking, get oven heating and sweet potatoes cooking before continuing with prep.) Wash and scrub potatoes. Slice in half lengthwise. (Can be done up to 5 days ahead)

  2. Cheese / Broccoli - Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Make dressing - Chop green onions (portion for ranch). Blend together green onions, yogurt, mayonnaise, vinegar, dill, garlic powder, and salt with an immersion blender or standing blender until smooth. Add a bit of water if needed until the sauce is easy to pour. (You can also just finely chop the green onions and whisk everything together.) Taste dressing and season with some additional salt and pepper if needed. (Can be done up to 5 days ahead)

  4. Cauliflower - If using frozen cauliflower, run under warm water to defrost or defrost in the microwave. If using fresh cauliflower, chop into small florets. (Can be done 1 day ahead)

  5. Pre-cook cauliflower - If using fresh cauliflower, place the florets in a microwave-safe bowl with 1-2 tablespoons of water and cover with a layer of damp paper towels. Microwave for 3 to 4 minutes, or until cauliflower is crisp-tender. Drain. (Can be done 1 day ahead)

  6. Green onions (portion for sweet potatoes) - Prep as directed.

  7. Make Buffalo sauce - Melt butter in the microwave, ~30 seconds. Whisk in hot sauce until well combined.

  8. Beans - Drain and rinse.

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Make

  1. Heat oven to 425F / 218C and set out two baking sheets.

  2. Line one baking sheet with foil or brush with some oil. Rub sweet potato halves on all sides with first portion of cooking oil (portion for sweet potatoes). Place potatoes cut-side down on sheet pan. Season the tops with some salt. Transfer to the oven and roast until potatoes can be easily pierced with a fork, ~30 minutes.

  3. Toss broccoli with cooking oil (portion for broccoli) and some salt and pepper and spread out on the second baking sheet. When sweet potatoes are about halfway done, transfer broccoli to the oven and roast until tender and browned in spots, 15 to 18 minutes. Toss with lemon juice.

  4. While sweet potatoes and broccoli roast, heat a skillet with second portion of cooking oil (portion for sweet potatoes) over medium-low heat. Add chickpeas, cauliflower, and Buffalo sauce to the pan and toss to coat everything evenly with sauce. Simmer gently until cauliflower is tender and everything is heated through.

  5. If dressing was made ahead of time, give it a stir.

  6. When sweet potatoes are done, remove from the oven and mash gently with a fork. Sprinkle with some salt and pepper. Fill sweet potatoes with Buffalo chickpeas and cauliflower and top with cheese. (If you wish, return them to the oven and bake until cheese is melted and bubbly, ~5 minutes more.) Top with green onions.

  7. Divide sweet potatoes among serving plates and drizzle with ranch and some extra hot sauce if you like. Serve roasted broccoli on the side along with any extra ranch for dipping. Enjoy!

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