VEGAN CAJUN CHICKPEAS AND SAUTEED VEGETABLES

Vegan Cajun Chickpeas and Sauteed Vegetables image

This is a yummy vegan lunch or dinner recipe that can be made into a traditional meal by adding grilled chicken seasoned with Cajun seasoning. Serve hot over quinoa or brown rice. I drizzled some hot wing sauce on top.

Provided by CrystalsCreativeChaos

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1 sweet potato, peeled and diced
olive oil, divided
salt and ground black pepper to taste
1 (15 ounce) can chickpeas, drained
¼ purple onion, diced
1 teaspoon Cajun seasoning, or to taste
2 tablespoons vegan butter, or to taste
9 ounces Brussels sprouts, roughly chopped
1 red bell pepper, diced
1 orange bell pepper, diced
1 pinch garlic powder, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Put sweet potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and black pepper. Stir to coat and spread evenly on the baking sheet.
Bake in the preheated oven until tender but still firm inside, 15 to 20 minutes.
Meanwhile, heat remaining olive oil in a skillet over medium heat. Add chickpeas, onion, and Cajun seasoning. Cook until onion is very soft and chickpeas are slightly crunchy, about 8 minutes. Add vegan butter, Brussels sprouts, and bell peppers. Stir and add garlic powder, salt, and black pepper.
Remove sweet potatoes from the oven and add to skillet with chickpeas. Cover skillet and cook, stirring occasionally, 6 minutes. Remove from heat and let sit, covered, about 5 minutes.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 30.9 g, Fat 13.4 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 2.6 g, Sodium 456.8 mg, Sugar 4.3 g