Buffalo Cauliflower Stuffed Potatoes

P U B   P O T A T O E S ✨!
Stuffed sweet potatoes inspired by “wing night”! I’ve certainly had wings here or there over the years, but it was only recently that I truly 💡got it💡. Wings are so delish 👅! I definitely make room in my life for super saucy, deep fried wings now and again (honey garlic all the way…. to hub’s disagreement), but I’m thinking these healthified pub potatoes will be on repeat a little more often than the real thing. These capture all the flavour of wing night while featuring healthy, wholesome ingredients. *Purple sweet potatoes stuffed with buffalo cauliflower, crispy chickpeas and creamy hemp-dill ranch!*

Ingredients:
For the cauliflower:
1 small head cauliflower, cut into florets
¼ cup Frank’s Red Hot sauce
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Black pepper, to taste *For the chickpeas:
1-19 oz can chickpeas, drained and rinsed
Drizzle of olive oil
Sprinkle of garlic powder, onion power, S&P
For the hemp-dill ranch sauce:
¾ cup hemp hearts
3 tbsp lemon juice
2 tsp apple cider vinegar
2 small cloves garlic
1 tbsp nutritional yeast
1 tsp dried dill
1 tsp onion powder
Black pepper, salt to taste
¼- 1/2 cup water, to thin

Other ingredients:
2 sweet potatoes (I used purple ones!), scrubbed clean and halved lengthwise
2 medium carrots, chopped
2 stalks celery, chopped
A few chives or green onions, sliced

Directions:
Preheat oven to 450F. You can cook the cauliflower, chickpeas and potatoes at the same time (though the potatoes need a head start!).Place the potatoes, cut side down, on a lined baking sheet. Throw them in the oven for about 15 mins, while you prep the cauliflower and chickpeas. In a large bowl, mix together the hot sauce, olive oil and spices. Add the cauliflower florets and toss until well coated. Place on a lined baking sheet.
Drain and rinse chickpeas, then dry with paper towel. Place chickpeas in a bowl, drizzle with olive oil and sprinkle with spices. Toss to coat, then add to the same baking sheet as the potatoes.
Add the potatoes + chickpeas back to the oven, along with the prepared cauliflower. Bake the potatoes and chickpeas for another 20-25 minutes, until chickpeas are browned and potatoes are cooked through. Cook the cauliflower for 30-35 minutes, until crispy at edges. Make sure to flip/ toss the chickpeas and cauliflower every so often so they brown evenly. The chickpeas will continue to crisp as they cool.
Meanwhile, make the ranch dressing. Place all dressing ingredients, (except water) into a blender. Add about half of the water and blend until smooth. Add more water, a little at a time, until desired consistency is reached.

To assemble: Place sweet potatoes halves, cut side up on a plate. Top with buffalo cauliflower, roasted chickpeas, chopped carrot, celery and chives. Drizzle with creamy ranch!

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