Ingredients
1sweet potato,peeled and diced
olive oil,divided
salt and ground black pepper,to taste
15ozchickpeas,1 can, drained
¼purple onion,diced
1tspCajun seasoning,or to taste
2tbspvegan butter,or to taste
9ozbrussels sprout,roughly chopped
1red bell pepper,diced
1orange bell pepper,diced
garlic powder,a pinch, or to taste
Preparation
Preheat the oven to 425 degrees F.
Put the sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, then season with salt and black pepper.
Stir to coat, then spread evenly on the baking sheet.
Bake in the oven for 15 to 20 minutes until tender but still firm inside.
Heat the remaining olive oil in a skillet over medium heat.
Add the chickpeas, onion, and Cajun seasoning.
Cook for 8 minutes until the onion is soft and the chickpeas are slightly crunchy.
Add the vegan butter, Brussels sprouts, and bell peppers.
Stir, then add the garlic powder, salt, and black pepper.
Remove the sweet potatoes from the oven, then add to the skillet with the chickpeas.
Cover skillet and cook, stirring occasionally, for 6 minutes.
Remove from heat and let sit, covered, for 5 minutes.
Serve, and enjoy!
