A delicious, quick, and healthy meal anytime. These Buffalo Chickpea Stuffed Sweet Potatoes are the perfect dish to make when you’re craving Buffalo wings but are trying to eat healthier.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
177mL
water, for steaming
4
medium sweet potatoes
1 tablespoon
canola oil
1 can (439g)
chickpeas, drained, rinsed
85g
Buffalo hot sauce
3 tablespoons
unsalted butter, melted
1 tablespoon
garlic powder
144g
shredded lettuce
122g
bleu cheese dressing
2
scallions, thinly sliced
3/4 cup
water, for steaming
4
medium sweet potatoes
1 tablespoon
canola oil
1 can (15.5 ounces)
chickpeas, drained, rinsed
1/3 cup
Buffalo hot sauce
3 tablespoons
unsalted butter, melted
1 tablespoon
garlic powder
2 cups
shredded lettuce
1/2 cup
bleu cheese dressing
2
scallions, thinly sliced
Utensils
Aluminum Foil
Medium Bowl
Step 1
Add 3/4 cup water to the pot. Place the bottom layer of the Deluxe Reversible Rack in the pot in the lower position.
Step 2
Brush the sweet potatoes with canola oil, then place them on top of the rack.
Step 3
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 400°F, and set time to 30 minutes. Press START/STOP to begin cooking (PrE will display for approx. 8 minutes as the unit steams, then the timer will start counting down).
Step 4
While the potatoes cook, prepare the chickpeas. In a medium bowl, add chickpeas, Buffalo hot sauce, butter, and garlic powder. Toss until fully coated. Line the Cook & Crisp Basket with aluminum foil, then spread the chickpeas on top of the foil.
Step 5
When cooking is complete, carefully remove the rack with the potatoes. Transfer the potatoes to a cutting board and set aside. (They will stay warm while you cook the chickpeas.)
Step 6
Place the prepared basket in the pot. Close the lid and move slider to AIR FRY/STOVETOP. Select BROIL, set temperature to 450°F, and set time to 8 minutes. Press START/STOP to begin broiling.
Step 7
When cooking is complete, remove the basket from the pot.
Step 8
To serve, cut a 2-inch slit in the top of each sweet potatoes and use a fork to fluff the flesh. Stuff each potato with lettuce, chickpeas, and bleu cheese dressing, then sprinkle with scallions.
Add 3/4 cup water to the pot. Place the bottom layer of the Deluxe Reversible Rack in the pot in the lower position.
177mL
water, for steaming
4
medium sweet potatoes
1 tablespoon
canola oil
1 can (439g)
chickpeas, drained, rinsed
85g
Buffalo hot sauce
3 tablespoons
unsalted butter, melted
1 tablespoon
garlic powder
144g
shredded lettuce
122g
bleu cheese dressing
2
scallions, thinly sliced
3/4 cup
water, for steaming
4
medium sweet potatoes
1 tablespoon
canola oil
1 can (15.5 ounces)
chickpeas, drained, rinsed
1/3 cup
Buffalo hot sauce
3 tablespoons
unsalted butter, melted
1 tablespoon
garlic powder
2 cups
shredded lettuce
1/2 cup
bleu cheese dressing
2
scallions, thinly sliced
Step 2 of 8
Brush the sweet potatoes with canola oil, then place them on top of the rack.
177mL
water, for steaming
4
medium sweet potatoes
1 tablespoon
canola oil
1 can (439g)
chickpeas, drained, rinsed
85g
Buffalo hot sauce
3 tablespoons
unsalted butter, melted
1 tablespoon
garlic powder
144g
shredded lettuce
122g
bleu cheese dressing
2
scallions, thinly sliced
3/4 cup
water, for steaming
4
medium sweet potatoes
1 tablespoon
canola oil
1 can (15.5 ounces)
chickpeas, drained, rinsed
1/3 cup
Buffalo hot sauce
3 tablespoons
unsalted butter, melted
1 tablespoon
garlic powder
2 cups
shredded lettuce
1/2 cup
bleu cheese dressing
2
scallions, thinly sliced
Step 3 of 8
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 400°F, and set time to 30 minutes. Press START/STOP to begin cooking (PrE will display for approx. 8 minutes as the unit steams, then the timer will start counting down).
177mL
water, for steaming
4
medium sweet potatoes
1 tablespoon
canola oil
1 can (439g)
chickpeas, drained, rinsed
85g
Buffalo hot sauce
3 tablespoons
unsalted butter, melted
1 tablespoon
garlic powder
144g
shredded lettuce
122g
bleu cheese dressing
2
scallions, thinly sliced
3/4 cup
water, for steaming
4
medium sweet potatoes
1 tablespoon
canola oil
1 can (15.5 ounces)
chickpeas, drained, rinsed
1/3 cup
Buffalo hot sauce
3 tablespoons
unsalted butter, melted
1 tablespoon
garlic powder
2 cups
shredded lettuce
1/2 cup
bleu cheese dressing
2
scallions, thinly sliced
Step 4 of 8
While the potatoes cook, prepare the chickpeas. In a medium bowl, add chickpeas, Buffalo hot sauce, butter, and garlic powder. Toss until fully coated. Line the Cook & Crisp Basket with aluminum foil, then spread the chickpeas on top of the foil.
177mL
water, for steaming
4
medium sweet potatoes
1 tablespoon
canola oil
1 can (439g)
chickpeas, drained, rinsed
85g
Buffalo hot sauce
3 tablespoons
unsalted butter, melted
1 tablespoon
garlic powder
144g
shredded lettuce
122g
bleu cheese dressing
2
scallions, thinly sliced
3/4 cup
water, for steaming
4
medium sweet potatoes
1 tablespoon
canola oil
1 can (15.5 ounces)
chickpeas, drained, rinsed
1/3 cup
Buffalo hot sauce
3 tablespoons
unsalted butter, melted
1 tablespoon
garlic powder
2 cups
shredded lettuce
1/2 cup
bleu cheese dressing
2
scallions, thinly sliced
Step 5 of 8
When cooking is complete, carefully remove the rack with the potatoes. Transfer the potatoes to a cutting board and set aside. (They will stay warm while you cook the chickpeas.)
177mL
water, for steaming
4
medium sweet potatoes
1 tablespoon
canola oil
1 can (439g)
chickpeas, drained, rinsed
85g
Buffalo hot sauce
3 tablespoons
unsalted butter, melted
1 tablespoon
garlic powder
144g
shredded lettuce
122g
bleu cheese dressing
2
scallions, thinly sliced
3/4 cup
water, for steaming
4
medium sweet potatoes
1 tablespoon
canola oil
1 can (15.5 ounces)
chickpeas, drained, rinsed
1/3 cup
Buffalo hot sauce
3 tablespoons
unsalted butter, melted
1 tablespoon
garlic powder
2 cups
shredded lettuce
1/2 cup
bleu cheese dressing
2
scallions, thinly sliced
Step 6 of 8
Place the prepared basket in the pot. Close the lid and move slider to AIR FRY/STOVETOP. Select BROIL, set temperature to 450°F, and set time to 8 minutes. Press START/STOP to begin broiling.
177mL
water, for steaming
4
medium sweet potatoes
1 tablespoon
canola oil
1 can (439g)
chickpeas, drained, rinsed
85g
Buffalo hot sauce
3 tablespoons
unsalted butter, melted
1 tablespoon
garlic powder
144g
shredded lettuce
122g
bleu cheese dressing
2
scallions, thinly sliced
3/4 cup
water, for steaming
4
medium sweet potatoes
1 tablespoon
canola oil
1 can (15.5 ounces)
chickpeas, drained, rinsed
1/3 cup
Buffalo hot sauce
3 tablespoons
unsalted butter, melted
1 tablespoon
garlic powder
2 cups
shredded lettuce
1/2 cup
bleu cheese dressing
2
scallions, thinly sliced
Step 7 of 8
When cooking is complete, remove the basket from the pot.
177mL
water, for steaming
4
medium sweet potatoes
1 tablespoon
canola oil
1 can (439g)
chickpeas, drained, rinsed
85g
Buffalo hot sauce
3 tablespoons
unsalted butter, melted
1 tablespoon
garlic powder
144g
shredded lettuce
122g
bleu cheese dressing
2
scallions, thinly sliced
3/4 cup
water, for steaming
4
medium sweet potatoes
1 tablespoon
canola oil
1 can (15.5 ounces)
chickpeas, drained, rinsed
1/3 cup
Buffalo hot sauce
3 tablespoons
unsalted butter, melted
1 tablespoon
garlic powder
2 cups
shredded lettuce
1/2 cup
bleu cheese dressing
2
scallions, thinly sliced
Step 8 of 8
To serve, cut a 2-inch slit in the top of each sweet potatoes and use a fork to fluff the flesh. Stuff each potato with lettuce, chickpeas, and bleu cheese dressing, then sprinkle with scallions.
