Sweet Potato and Chickpea Skillet
This vegan sweet potato and chickpea skillet recipe features plenty of veggies in a delicious maple dijon sauce for an easy one-pan meal.
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!
You’ll need just 35 minutes to make this recipe and it’s sure to be enjoyed by the whole family or stores well for a healthy lunch, dinner or even breakfast meal prep.
Recipe Features
Here are a few reasons to love this skillet meal!
- Dietary Needs: 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
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- 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.
How to Make this Recipe
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?
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I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Sweet Potato and Chickpea Skillet
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Cuisine: American
- Diet: Vegan
Description
This delicious, vegan sweet potato and chickpea skillet is a great way to use up extra veggies and packs plenty of nutrition into an easy one-pan meal.
Ingredients
- 3 cups cubed sweet potato (350 g, about 1 medium potato)
- ½ pound Brussels sprouts, trimmed and halved (225 g, 2 cups)
- ¼ cup vegetable broth, plus more as needed (60 mL)
- 1 tablespoon extra-virgin olive oil (15 mL)
- 1 small red onion, sliced
- 1 cup shredded red cabbage (100 g)
- 1 apple, cored and cubed
- 1 tablespoon minced fresh rosemary (or 1 tsp dried rosemary)
- 15 oz. canned chickpeas, drained and rinsed (1.5 cups, 425 g)
- salt & pepper, to taste
For the Sauce:
- ¼ cup grainy Dijon mustard (60 g)
- 3 tablespoons maple syrup (60 g)
- 1 tablespoon apple cider vinegar (15 mL)
- 2 cloves garlic, minced
- 1 tablespoon minced fresh rosemary (or 1 tsp dried rosemary)
- ¼ teaspoon cinnamon
- Pinch nutmeg
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Whisk together the sauce ingredients in a small bowl and set aside.
- Place a large skillet over medium-low heat.
- Once hot, add the sweet potatoes, Brussels sprouts and ¼ cup of the vegetable broth. Cover the skillet with a lid and let cook for 8-10 minutes until the potatoes and Brussels sprouts are just fork tender. Add additional vegetable broth as needed while cooking to prevent the potatoes and Brussels sprouts from sticking to the bottom of the pan.
- Remove lid from the skillet, add the olive oil to the pan along with the red onion, cabbage, apples and rosemary. Stir to combine all the ingredients and cook for an additional 3-5 minutes until onions, cabbage and apples are slightly softened.
- Add the chickpeas and the reserved sauce. Stir to combine and let cook for 2 minutes until chickpeas are warmed through and sauce has fully coated all the ingredients.
- Season with salt and pepper to taste and serve.
Notes
Store leftovers in the fridge for up to 4 days.
Mix and match the vegetables with green beans, carrot, potato or any winter squash.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 241
- Fat: 4 g
- Carbohydrates: 46 g
- Fiber: 8 g
- Protein: 4 g
Keywords: sweet potato and chickpeas
This is so so good! I didn’t have rosemary so used sage and it was still incredible. Can not get enough of this!
★★★★★
Yay! So glad you loved it.
Can I freeze this?
It’s not really ideal for freezing. The texture won’t be great after it thaws. You can if you like, in a sealed container for up to 2 months, it just won’t quite be the same as fresh. I always put those notes in the post above the recipe, FYI for next time. Thanks!
Cooked this delicious meal.for dinner with a few swapsies to suit what veg I had to hand – swapped sweet potato for a regular potato and a carrot, and kale for red cabbage. Also added half a courgette I had left over. Husband loved this recipe too, the mustard sauce working well with his chicken breast and mushrooms. I’m vegan so had mine with a risotto stuffed tomato – bit random but it worked! Leftovers will be for tomorrow’s lunch. Yummy!
★★★★★
Awesome recipe! Made this last night. I love that it uses Brussels sprouts (need more recipes with them please!) and rosemary. The flavour combo of everything in this recipe was wonderful. I also loved how the onions and cabbage didn’t get a chance to become over cooked. Also a plus that it’s a one pot meal.
★★★★★
That’s so great to hear! I’ll try to get on more Brussels recipes for sure. So glad you enjoyed this!
Thanks so much, this was a really easy and tasty recipe to throw together. Perfect dish for an autumn day!
Delicious. Maple Dijon sauce perfectly complemented the dish. I roasted the sweet potatoes and brussel sprouts then followed the rest of the recipe because I prefer roasted brussel sprouts than simmered. I garnished with some Craisins and chopped maple flavored roasted almonds. Yum!. This is a keeper.
★★★★★
Sounds great! So glad you enjoyed it. Thanks for the review!
I was looking for a recipe to make for dinner and decided to make this recipe since I had all the ingredients. I was a little skeptical because I’m not a huge Dijon mustard fan and it’s the type of dish I typically make. However, I was pleasantly surprised at how delicious it was! It was the perfect recipe for fall, easy to make and I love how colorful and micronutrient dense it is. Will definitely be making it again 🙂
★★★★★
Thanks so much for trying it, Laura! So glad you enjoyed it.