Vegan Cajun Chickpeas and Sauteed Vegetables

Directions

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

Methods :

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.