This vegan sweet potato chickpea skillet recipe features plenty of veggies in a delicious maple dijon sauce for an easy one-pan meal ready in 35 minutes.

This skillet meal can be made with whatever veggies you have on hand, so it’s great for cleaning out the fridge at the end of the week. Paired with the simple maple dijon sauce, you can’t go wrong!

One-pan meals are always welcome for easy dinners. This Curried Quinoa and Sweet Potato and Mediterranean Chickpea Skillet are both easy to whip up in one pan as well.

Recipe Features

Here are a few reasons to love this skillet meal!

• Vegan, gluten-free, nut-free, can be oil-free.
• Easy to customize with different vegetables.
• Ready in 35 minutes in one pan.
• Low in fat and under 250 calories with 8 grams of fibre per serving.
• Leftovers store well in the fridge and can be reheated or enjoyed cold for a quick meal or snack.

Ingredient Notes

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

• Vegetables: The recipe calls for sweet potato, Brussels sprouts, red onion and red cabbage. Mix and match those with broccoli, carrot, any potato variety, green beans or any winter squash.
• Apple: Gala, Fuji and Envy are great choices but any variety works.
• Chickpeas: White beans or cooked green lentils work as a substitute.
• Vegetable Broth: You can use water, if desired, but the dish will not be as flavorful.
• Fresh Rosemary: You can substitute for 1-2 teaspoons of dried, if needed, or it can be omitted if you’re not a big rosemary fan. Other herbs that work well are parsley or thyme.
• Dijon Mustard: Grainy dijon mustard works best, but you can use any type of dijon mustard.
• Maple Syrup: You can substitute with agave syrup.
• Apple Cider Vinegar: Can be substituted with lemon juice or red wine vinegar.
• Olive Oil: Swap for water or broth or an oil-free recipe.

Step-by-Step Instructions

Step 1: Whisk together the sauce ingredients in a bowl and set aside.

Step 2: Add the brussels sprouts and sweet potato to a large skillet with 1/4 cup of the vegetable broth, cover and cook for 8-10 minutes or until the veggies are fork tender.

Take a peek in the pan every few minutes to see if you might need to add a bit of extra broth. If needed, add 1-2 tbsp at a time to prevent the veggies from sticking.

The pan should be nearly dry by the time the sweet potato and Brussels sprouts are cooked, so try not to add too much. If you do, just remove the lid and let any excess liquid evaporate before adding the next ingredients.

Step 3: Add the red onion, cabbage, apple, rosemary and olive oil (or water or broth).

Stir it all up and cook for another 3-4 minutes. If needed, you can add a little additional broth if the veggies start to stick.

Step 3: Add the chickpeas and sauce, mix it all up snd cook for another couple of minutes until the chickpeas are heated through and the sauce has coated all of the ingredients.

That’s it! Enjoy your delicious, veggie-packed meal!

Storing

• Fridge: Store in a sealed container for up to 4 days.
• Reheat in a skillet or in the microwave until heated through. Leftovers taste great cold too!
• Try it reheated in a pan for a quick breakfast hash.
• Freezer: Not suitable for freezing.

Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.

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