Welcome again to the home of Easy Healthy Recipes on Budget, Today i will guide you how to make “Sweet Potato & Chickpea Stew”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
Don’t worry it’s easy! This delicious healthy recipe is easy to make and i walks you through the steps and all the ingredients on how to make it!


3 tbl no-salt vegan butter (softened at room temp)
1 1/2 T white miso paste
2 cups brussel sprouts (bottoms cut & then halved)
2 cups cauliflower florets (cut into bite size pieces)
3 tbl olive oil
2 tsp freshly cracked black pepper
1 lb gnocchi (shelf-stable)
2 T nutritional yeast (finely ground)
2 T vegan parm (store bought, finely ground)
1/2 cup pasta water
juice from 1/2 lemon
lemon zest (optional)


In a small bowl combine butter & miso paste with a fork till miso is evenly distributed. Set aside
In a large non-stick sauté pan, heat olive oil over med-med/low heat, add 1 tsp of black pepper, swirl around in pan,heat till fragrant approx 30sec-1 min
Add florets & brussel sprouts, mix to coat. Turn up heat to med-med/ high. Cook brussel sprouts with cut side down, cook undisturbed 5-7 min till veggies get crisp & golden underneath
Meanwhile bring a large pasta pot of water to a boil (using only enough water to cover gnocchi)
Next, add 2 T water to veggie pan, & cover 3-5 min till tender
Remove lid, stir & cook till 1-2 min till liquid has evaporated
Turn off heat, add miso butter, combine.
Add gnocchi to boiling water (no need to salt), when gnocchi starts to float to the top transfer with a slotted spoon, & add to pan . Turn on heat to med-low.
For the sauce: In a small bowl whisk together 1/2 cup pasta water, nutritional yeast, parm, & remaining pepper. Add sauce to gnocchi & veggies. Mix to coat. Warm 1-2 min & till sauce thickens.
Add lemon juice to taste. I topped my dish with some lemon zest as well. Enjoy!!

Credit: thevegansara


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