Buffalo Chickpea Sweet Potato Bowl has plenty going on in one bowl, from warm roasted sweet potatoes and spicy chickpeas to cool, crisp vegetables and creamy Buffalo yogurt sauce.
The mix of temperatures and textures keeps this vegetarian dinner from feeling like just another salad.
You’ll need a large baking sheet for the sweet potatoes and chickpeas, and they can roast side by side, so there’s no need to cook them separately.
A mixing bowl makes it easy to coat the hot chickpeas with Buffalo sauce once they come out of the oven.
The heat is easy to adjust. Use a milder Buffalo sauce if you want less spice, or add a little more to the yogurt sauce when you want that Buffalo flavor to stand out.
The cabbage, cucumber, carrots, and romaine add plenty of crunch, which is especially good against the soft roasted sweet potatoes.
At 17 grams of protein per sweet potato bowl, it also makes a filling meatless lunch or dinner.
Why You’ll Love This Buffalo Chickpea Sweet Potato Bowl
Buffalo Flavor Without the Chicken
Chickpeas are a fun change for Buffalo-style bowls. Roasting them first gives them a firmer texture before they’re tossed with the sauce.
Warm, Spicy, Cool, and Crunchy
There’s a nice contrast here. You have warm sweet potatoes, spicy chickpeas, crisp cabbage and cucumber, then that cool Greek yogurt sauce over the top.
Plenty of Vegetables in Every Bowl
Romaine, cabbage, cucumber, carrots, and sweet potatoes make these bowls colorful and substantial without needing a long list of toppings.
Works Well for Meatless Meal Prep
Prepare the roasted ingredients, vegetables, and sauce ahead of time and keep them separate. Assemble the bowls when you’re ready to eat so the lettuce stays crisp.
Ingredient Substitutions
Romaine Lettuce
Green leaf lettuce is an easy substitute. Chopped spinach also works, although it will have a softer texture.
Red Cabbage
Green cabbage can be used instead. A packaged cabbage slaw mix is another convenient option.
Greek Yogurt
Plain low-fat Greek yogurt can replace the nonfat yogurt. The sauce will be slightly richer.
Lemon Juice
Fresh lime juice can be used in the yogurt sauce if that’s what you have available.
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Buffalo Chickpea Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Buffalo Chickpeas:
- 2 cans (15-ounce each) chickpeas drained, rinsed, and patted dry
- ⅓ cup Buffalo-style hot sauce
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
For the Bowls:
- 4 cups chopped romaine lettuce
- 1 cup shredded red cabbage
- 1 cup diced cucumber
- ½ cup shredded carrots
- ¼ cup sliced green onions
For the Buffalo Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon Buffalo-style hot sauce
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- 2 tablespoon water
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss to coat, then spread the sweet potatoes over one side of the prepared baking sheet.
- Place the chickpeas in the mixing bowl. Add 1 teaspoon olive oil, garlic powder, and onion powder. Toss to coat, then spread the chickpeas over the other side of the baking sheet.
- Roast the sweet potatoes and chickpeas for 20 minutes.
- Stir the sweet potatoes and chickpeas, then roast for 8 to 10 minutes, or until the sweet potatoes are tender and lightly browned and the chickpeas are slightly crisp.
- Transfer the roasted chickpeas to the large mixing bowl. Add ⅓ cup Buffalo-style hot sauce and toss to coat.
- Add the Greek yogurt, 2 tablespoons Buffalo-style hot sauce, lemon juice, garlic powder, and water to a small bowl. Whisk until smooth.
- Divide the romaine among 4 bowls. Top evenly with the sweet potatoes, Buffalo chickpeas, red cabbage, cucumber, carrots, and green onions. Drizzle with the Buffalo yogurt sauce.
Notes
Tips and Tricks
Dry the chickpeas well – Removing excess moisture helps the chickpeas roast instead of steam. Keep the vegetables separate for meal prep – Store the lettuce and chopped vegetables away from the warm roasted ingredients and sauce until serving. Adjust the Buffalo sauce – Buffalo sauces vary quite a bit in heat, so choose one that matches the spice level you want. Give the chickpeas some room – Spread them out on the baking sheet rather than piling them together so they roast more evenly.Storing and Reheating
Refrigerator – Store the roasted sweet potatoes and chickpeas, fresh vegetables, and yogurt sauce in separate airtight containers for up to 4 days. Microwave – Reheat the sweet potatoes and chickpeas until warm, then assemble the bowls with the cold vegetables and sauce. Oven – Reheat the sweet potatoes and chickpeas at 375°F until warmed through. This method will help the chickpeas retain more of their roasted texture.Nutrition
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