Sweet Potato Chickpea Stir Fry (Vegan)

Melissa King Entrees, Recipes

I am super excited to share this Sweet Potato Chickpea Stir Fry recipe since it contains many of my favorite foods! I could seriously live on sweet potatoes and chickpeas.

This recipe is great for so many reasons.  It makes A LOT of food, so it’s great if you batch cook and freeze some meals.  It’s also very inexpensive to make.

 

sweet potato chickpea stir fry

 

This sweet potato chickpea stir fry is vegan and gluten free.  It’s also very versatile.  I think you can add other veggies in here as well.  I think red bell peppers or kale would be nice additions.

I like to make large batch recipes like this and then freeze in serving sized portions. Then I can just grab and thaw exactly what I need, instead of thawing out this gigantic container and only using a little.

Here is a super quick video on how to make this. For more videos, you can subscribe to my You Tube Channel.

Sweet Potato Chickpea Stir Fry

Sweet Potato Chickpea Stir Fry

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Prep Time 15 min Cook Time 15 min Serves 6-7     adjust servings

A super easy and inexpensive meal!

Ingredients

  • 2 sweet potatoes, diced
  • 1 yellow onion, diced
  • 2-3 cloves garlic, minced
  • 2 T olive oil
  • 3 cups cooked chickpeas
  • 1-2 tsp sage , depending on how strong you like the sage flavor
  • 2-3 cups baby spinach
  • Sea salt to taste
  • Optional: Sliced avocado for topping

Instructions

  1. In a large saute pan , on medium heat, saute the sweet potatoes, onion, garlic and sage in olive oil.
  2. Cover and let cook until the sweet potato and onions start to soften. Make sure you stir occasionally as well.
  3. Once the sweet potatoes start to soften, add the chickpeas and cook for a few more minutes. Lastly, add the spinach and salt to taste. Cook until the spinach is slightly wilted.

by

Recipe Notes

This should keep for at least 4 days in the fridge. You can also freeze it for longer storage. Enjoy!


Chickpeas Sweet Potato and Spinach P

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11 thoughts to “Sweet Potato Chickpea Stir Fry (Vegan)”

  1. Pingback: Raspberry Fondant Ruffle Cake and other vegan deliciousness |
  2. This looks like a great recipe, thank you! I am curious, what containers do you use to freeze most of your meals? Do you just put them in a small container (like Tupperware) and do you need to do anything special to them to prevent freezer burn?
    Reply
    1. Thanks Angie! I freeze my meals in freezer safe glass storage containers. You just have to make sure not to over-fill them. Any freezer safe containers will do though. :)
      Reply
  3. Only thing I'd have to say is that this was too dry. Maybe I cooked it for too long? Otherwise this dish was delicious, thank you for sharing!
    Reply
    1. Sorry it came out a little dry for you. Sounds like it may have been over cooked? Should be an easy thing to adjust next time though. :)
      Reply
  4. I don't have any sage in the house, will something like thyme work, or any spices you'd recommend in it's place?
    Reply
  7. Pingback: 24 Clean Eating Vegan Stir-Fry Recipes for Meal Prep | The Green Loot

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