Sweet Potato Chickpea Skillet
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.
Servings: 4 servings
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: 1/4 of recipe | Calories: 241kcal | Carbohydrates: 46g | Protein: 4g | Fat: 4g | Fiber: 8g