Smoky Chickpea & Sweet Potato Skillet

This Smoky Chickpea & Sweet Potato Skillet is the kind of weeknight dinner that feels like a warm hug but takes almost no effort to pull together. Cubes of sweet potato and hearty chickpeas roast together in a single skillet until caramelized at the edges, while smoked paprika and garlic infuse everything with deep, cozy flavor. Bell peppers add sweetness and color, and a finishing shower of fresh herbs and a squeeze of lime brighten the whole dish right before serving. Beyond being delicious, this recipe is a nutritional powerhouse built entirely from whole plant foods. Chickpeas bring plant-based protein and fiber, sweet potatoes deliver a hearty dose of beta-carotene and complex carbohydrates, and the smoked paprika-garlic oil adds richness without any dairy or animal products. It's a naturally vegan, gluten-free dinner that comes together in one pan, meaning less cleanup and more time to enjoy the meal. Serve it on its own for a lighter dinner, spoon it over a bed of fluffy rice or quinoa for something more filling, or wrap it up in warm tortillas for a smoky, veggie-packed taco night. However you serve it, this skillet dinner proves that plant-based cooking can be both simple and deeply satisfying.

Ingredients

• 2 largesweet potatoes, peeled and cut into 3/4-inch cubes
• 2 15-oz canscanned chickpeas, drained, rinsed, and patted dry
• 1 wholered bell pepper, cut into 1-inch chunks
• 1 wholeyellow bell pepper, cut into 1-inch chunks
• 1 mediumred onion, cut into wedges
• 4 tbspolive oil
• 4 clovesgarlic, minced
• 2 tspsmoked paprika
• 1 tspground cumin
• 0.5 tspchili powder, optional, for extra heat
• 1 tspsalt, plus more to taste
• 0.5 tspblack pepper
• 0.25 cupfresh cilantro, chopped, for garnish
• 2 tbspfresh parsley, chopped, for garnish
• 1 wholelime, cut into wedges, for serving

Method

No instructions listed.