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

Overhead view of a dish of chickpeas, sweet potato, Brussels sprouts, cabbage and red onion in maple dijon sauce.

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

Visual ingredient list for making a cabbage, sweet potato, Brussel sprouts and chickpea skillet.

Complete list of ingredients with amounts and instructions is located in the recipe card below.

  • 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.

Grainy maple dijon mustard sauce in a small bowl with spoon.

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.

Brussels sprouts and sweet potatoes cooking in a skillet.

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.

Brussels sprouts, cabbage, sweet potato and red onion cooking in a skillet.

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!

Small dish of chickpeas, sweet potato, Brussels sprouts, cabbage and red onion in maple dijon sauce.

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! Click here to leave a review.

Print
Small dish of chickpeas, sweet potato, Brussels sprouts, cabbage and red onion in maple dijon sauce.

Sweet Potato and Chickpea Skillet

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan

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.


Scale

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

  1. Whisk together the sauce ingredients in a small bowl and set aside.
  2. Place a large skillet over medium-low heat. 
  3. 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.
  4. 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.
  5. 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.
  6. 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