Moroccan Chickpeas And Sweet Potatoes (Vegan)
This satisfying vegan meal comes together in under 45 minutes. Make it once, and you’ll probably never need to use the recipe again — it’s that easy to repeat.
Servings Prep Time
3meals 15mins
Cook Time
20mins
Servings Prep Time
3meals 15mins
Cook Time
20mins
Ingredients
Instructions
  1. Preheat the oven to 400 and lay out 3 meal prep containers
  2. On a baking sheet, lay out the sweet potatoes and add a glug of oil, salt, pepper and cumin. Toss with your hands or a wooden spoon to evenly coat the cubes. Spread them out a bit and bake for 25-30 mins
  3. In a large skillet, on medium heat add oil and the chopped onion. Cook until translucent (about 5 mins).
  4. Then add garlic, chickpeas, tomato paste and crushed tomatoes. Add salt, pepper, cumin and a dash of crushed pepper. Stir and bring to a slight boil. Then, reduce heat to a simmer, cover and cook for 10 minutes.
  5. Add the kale and stir. The kale should get soft in about 3 minutes.
  6. Assemble the meals: divide the chickpea/tomato mixture into three portions, add sweet potato on top. Then add chopped cilantro.
Recipe Notes

These meals should last up to four days in your fridge when stored in airtight containers. You can heat them up in the microwave (one minute and 30 seconds) or on the stove (about five minutes)!

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