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.

Recipe Summary

15 mins
25 mins
40 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Use any kind of onion you like, and add more if you prefer. Use butter or margarine, as you like. Feel free to replace Brussels sprouts with cabbage.

Nutrition Facts

262 calories; protein 6.6g; carbohydrates 30.9g; fat 13.4g; sodium 456.8mg. Full Nutrition