Vegan Cajun Chickpeas And Sauteed Vegetables - cooking recipe

Ingredients

1 sweet potato, peeled and diced
olive oil, divided
salt and ground black pepper to taste
1 (15 ounce) can chickpeas, drained
1/4 purple onion, diced
1 teaspoon Cajun seasoning, or to taste
2 tablespoons vegan butter, or to taste
9 ounces Brussels sprouts, roughly chopped
1 red bell pepper, diced
1 orange bell pepper, diced
1 pinch garlic powder, or to taste

Preparation

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.