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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.
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 meals

Ingredients

  • 2 TBSP olive oil divided, sub oil of your choice
  • 1 sweet potato peeled and cubed
  • salt and pepper to taste
  • 2 tsp cumin (ore more if you're feeling generous)
  • 1 yellow onion chopped
  • 1 clove garlic minced
  • 15 oz can of chickpeas drained and rinsed
  • 14 oz can of crushed tomatoes
  • 1 1/2 cups kale chopped
  • 1/2 cup cilantro

Instructions

  • Preheat the oven to 400 F (200 C) and lay out 3 meal prep containers
  • On a baking sheet, lay out the sweet potatoes and add a TBSP 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.
  • In a large skillet on medium heat, add 1 TBSP oil and the chopped onion. Cook until translucent (about 5 mins).
  • Then add garlic, chickpeas 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.
  • Add the kale and stir. The kale should get soft in about 3 minutes.
  • Assemble the meals: divide the chickpea/tomato mixture into three portions, add sweet potato on top. Then add chopped cilantro.

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)!