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Savory Sweet Potato & Chickpea Skillet with Spicy Mango Salsa
Whip up a nutrient-packed sweet potato & chickpea skillet in under 30 minutes! Perfect for a quick, healthy dinner with a zesty mango twist.
When time is of the essence, and you're craving something nutritious yet quick, this Savory Sweet Potato & Chickpea Skillet with Spicy Mango Salsa is your go-to recipe. Packed with fiber-rich sweet potatoes, protein-loaded chickpeas, and topped with a vibrant mango salsa, it’s a meal that's as delightful to the taste buds as it is nourishing for the body. Quick and easy dinners don’t have to compromise on flavor or health benefits!
This one-pan wonder is designed for those busy weeknights when you need a wholesome meal without spending hours in the kitchen. The natural sweetness of the potatoes pairs beautifully with the earthy chickpeas, while the mango salsa adds a zesty kick that brightens up the dish. With minimal prep time and a burst of fresh ingredients, it’s a dinner that feels like a treat but is truly a nutritional powerhouse.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
390 kcal
per serving
Cuisine
Mexican
Whip up a nutrient-packed sweet potato & chickpea skillet in under 30 minutes! Perfect for a quick, healthy dinner with a zesty mango twist.
Ingredients
- • sweet potatoes: 2 medium, peeled and diced
- • canned chickpeas: 1 can (15 oz), drained and rinsed
- • red onion: 1 small, finely chopped
- • garlic cloves: 2, minced
- • olive oil: 2 tablespoons
- • ground cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • fresh cilantro: 1/4 cup, chopped
- • lime: 1, juiced
- • mango: 1, peeled and diced
- • red chili: 1 small, finely chopped
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
Instructions
- 1 Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the chopped red onion and garlic, sautéing for about 2 minutes until fragrant.
- 2 Add the diced sweet potatoes to the skillet and sprinkle with ground cumin, smoked paprika, salt, and black pepper. Stir well to coat the potatoes with the spices, then cover the skillet and cook for 10 minutes, stirring occasionally, until the potatoes are tender.
- 3 Stir in the drained chickpeas and cook for an additional 3 minutes, allowing the flavors to meld together. Remove from heat and toss with fresh cilantro and lime juice.
- 4 For the salsa, combine diced mango, chopped red chili, and a pinch of salt in a small bowl. Mix well and let it sit for a couple of minutes to allow the flavors to blend.
- 5 Serve the sweet potato and chickpea mixture in bowls, topped generously with the spicy mango salsa. Garnish with extra cilantro if desired.
Serving Suggestions
- • For a complete meal, serve this dish alongside a simple green salad with a lemon vinaigrette or steamed broccoli to add more greens to your plate. A refreshing glass of iced herbal tea or an infused water with cucumber and mint pairs perfectly with the vibrant flavors of the dish. If you're looking for a more substantial side, a serving of quinoa or brown rice would complement the sweet and spicy notes beautifully.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or broth to maintain the moisture and prevent the sweet potatoes from drying out. The mango salsa is best enjoyed fresh but can be stored separately in a sealed container for up to two days.
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