Buffalo Chickpea and Kale Loaded Potato

 A quick, easy, inexpensive, healthy meal (if made with sweet potatoes) is coming your way….

Well, I knew I had to make this recipe from That Was Vegan, the minute I saw the words Buffalo and Potato together. Next time I make this I'll use sweet potatoes instead. That is really the only thing I would change from the original recipe. You can also add lots more kale if you like because even kale haters like my guy won’t mine because they really can’t taste it over the Buffalo wing sauce. It’s just one more way to sneak in some veggies. 

4 medium sweet potatoes or white potatoes

1 can chickpeas, drained and rinsed
1/2 bunch kale, chopped in small pieces
1/2 cup Franks Buffalo wing sauce (yes, its vegan!)
Vegan sour cream or Mayo (your own or recipe below)

Either bake or microwave your potatoes. Nuke on high for about 4 minutes on each side or bake them on 400F for 60 minutes.

Add chickpeas, kale and buffalo sauce into a pot and set aside. Once your potatoes are cooked remove from micro or oven. Heat ingredients in pot on medium heat until warm, stirring to make sure everything is coated. Open the tops as you would with any baked potato and then mix some sour cream or mayo into your buffalo mixture (according to taste). Adding sour cream or mayo will mellow out some heat the wing sauce. Serve immediately.


1/2 cup firm tofu
1 Tbsp lemon juice
1 tsp onion powder
1 tsp sugar
1 tsp of apple cider vinegar
1/2 tsp garlic powder
1/2 tsp wet mustard
1/2 tsp sea salt
black pepper, to taste

1/2 cup light tasting olive oil, NOT extra virgin olive oil* 
  (or any light tasting oil such as canola oil)

Place everything (except the oil) in a food processor or blender and blend well. Then while it's still blending take the lid off and very slowly pour in the oil. You need to pour it really slowly for it to emulsify.

* I made the mistake of using extra virgin olive oil and it made the dressing taste awful. Extra virgin olive oil has a strong taste so it just over powered everything.