Name: Honey Mustard Chickpeas Sweet Potato Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 400 g canned chickpeas; 2 medium (about 400) g sweet potatoes; 200 g kale; 1 medium (about 200) g zucchini; 3 tbsp honey; 2 tbsp Dijon mustard; 1 tbsp olive oil; 1 tsp garlic powder; to taste Salt and pepper; for garnish Fresh mint; crumbled (for serving) Feta cheese (optional); (for a spicy kick) Red pepper flakes (optional)

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Honey Mustard Chickpeas Sweet Potato Skillet

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Get ready for a delightful combination of flavors and textures with this Honey Mustard Chickpeas Sweet Potato Skillet! We've taken hearty chickpeas cooked in a sweet and tangy honey mustard sauce and paired them with vibrant kale and zucchini. This nutritious mix is served over roasted sweet potatoes, drizzled with freshly chopped mint for a refreshing finish. Perfect for those cool autumn evenings, this dish is not just quick to prepare but incredibly satisfying and versatile—substitute kale with spinach or add your favorite protein to make it your own!

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Prep Time 15

Cook Time 30

Total Time 50

Servings: 4

Course: Autumn

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g canned chickpeas
2 medium (about 400) g sweet potatoes
200 g kale
1 medium (about 200) g zucchini
3 tbsp honey
2 tbsp Dijon mustard
1 tbsp olive oil
1 tsp garlic powder
to taste Salt and pepper
for garnish Fresh mint
crumbled (for serving) Feta cheese optional
(for a spicy kick) Red pepper flakes optional

Equipment

Large skillet
Baking sheet
Heat-resistant spatula
Chef's knife
Large mixing bowl

Method

Preheat your oven to 200°C (400°F). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and bake for 25 minutes or until tender and slightly caramelized.
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced zucchini and sauté for about 5 minutes, until it begins to soften.
Stir in the chopped kale and cook until wilted, about 3 minutes.
Add the rinsed chickpeas to the skillet. In a small mixing bowl, whisk together the honey and Dijon mustard. Pour the mixture over the chickpeas and vegetables. Season with garlic powder, salt, and pepper, stirring to coat.
Continue to cook for an additional 5–7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Once the sweet potatoes are done, remove them from the oven and let them rest for 5 minutes.
To serve, create a bed of roasted sweet potatoes on each plate, top with the honey mustard chickpea mixture, and garnish with freshly chopped mint. Enjoy!

Nutrition

Calories: 320kcalCarbohydrates: 56gProtein: 10gFat: 6gSodium: 490mgPotassium: 800mgFiber: 12gSugar: 8gVitamin A: 10000IUVitamin C: 45mgCalcium: 80mgIron: 3mg

Notes

Feel free to switch up the ingredients if you’re missing something! Spinach or Swiss chard can replace kale, and if you prefer a heartier meal, add grilled chicken or tofu for extra protein.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water to keep everything moist.
Get creative and enjoy making this dish your own!

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Honey Mustard Chickpeas Sweet Potato Skillet