Vegan Cajun Chickpeas and Sauteed Vegetables

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 262 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 3

Bake in the preheated oven until tender but still firm inside, 15 to 20 minutes.

Step 4

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.

Step 5

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.