One Pan Veggie Skillet

Oct 27, 2021 | Lunch/Dinner | 0 comments

I love one pan recipes! Less dishes after. This is a perfect veggie packed dish and it’s great when you have leftover veggies (no food waste!)

veggie skillet


  • 1 medium sweet potato, cubed
  • 250g brussle sprouts, trimmed & halved
  • ¼ cup bone broth
  • 1 tbsp olive oil
  • 1 small red onion, sliced
  • 1 cup purple cabbage, shredded
  • 1 yellow zucchini, chopped
  • 1 apple, cubed
  • 1 tbsp minced or dried rosemary
  • 1 can chickpeas, rinsed & drained
  • Salt & pepper

For the Sauce:

  • ¼ cup grainy Dijon mustard
  • 3 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • ¼ tsp cinnamon
  • Pinch of nutmeg
  • Salt & pepper

Step by Step Instructions

Step 1

Start with dressing first: mix all ingredients together in a small bowl- whisk to combine and leave aside

Step 2

In a hot pan, add sweet potato & brussle sprouts with bone broth. Cover and let cook till fork tender. Add more broth if needed to avoid them sticking to the pan

Step 3

Remove the lid, add the olive oil, onions, zucchini, purple cabbage and apples. Mix and saute till veggies soften

Step 4

Add the chickpeas and the dressing. Mix to combine and allow to cook for 2 more minutes till chickpeas are warmed

Step 5

Season with salt & pepper and serve!

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