Creamy Southern Sweet Potato Grits with Chickpeas

Chickpeas and grits on a black plate with two spoons and a red napkin and herbs.

5 from 1 vote

Creamy Southern Sweet Potato Grits with Chickpeas

This Creamy Southern Sweet Potato Grits with Chickpeas is the best way to make the creamiest, thickest Southern-style grits for breakfast, lunch or dinner! A truly delicious family-friendly combo.

Prep Time10

Cook Time25

Total Time35

Course: Brunch, Main Course

Keyword: brunch, chickpeas, creamy, easy, family-friendly, grits, kid-friendly, polenta, southern, summer, sweet potatoes, weeknight

Servings: servings

Calories: 638kcal

Author: Shanika

Ingredients

ROASTED CAJUN CHICKPEAS:

1 (15 oz.) can chickpeas, drained + rinsed
1 tablespoon Extra Virgin Olive Oil
1-2 Tbsps cajun seasoning blend (See Post for cajun blend info)

SWEET POTATO GRITS:

1 ¼ cup yellow corn grits or polenta
3 cups Almond milk (You can use your fave plant-based milk)
2 cups filtered water
1 cup sweet potato puree (See Post for homemade puree info)
2 tsps organic cane sugar, optional
1 teaspoon sea salt
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon dried parsley
½ cup vegan butter
1-2 cups dairy-free cheese shreds (I love using a mix of mozzarella + shard cheddar)

US Customary - Metric

Instructions

TO MAKE THE ROASTED CHICKPEAS:

Begin by preheating the oven to 400 degrees Fahrenheit and preparing a baking sheet with parchment paper.
Add the chickpeas unto the prepared baking sheet and drizzle with olive oil and cajun seasoning, stirring until combined. Arrange in a single layer so that they roast + crisp up evenly.
Bake chickpeas for 10-15 minutes or until chickpeas are crisp. Remove from oven.

TO MAKE THE CREAMY SWEET POTATO GRITS:

Bring the water, milk, and salt to a low boil in a medium-sized pot or deep skillet. Once boiling, whisk in the grits/polenta and cook 15-20 minutes, stirring frequently until thickened and there isn't any liquid left. Add in the sweet potato puree, continuing to whisk until combined. Continuously whisk in the vegan butter, garlic powder, parsley, smoked paprika, sugar (if using), and cheese shreds, until melted and the grits become ultra creamy.

ASSEMBLY:

To serve, spoon the grits into your prepared plate(s) or bowl(s) and top with a few spoonfuls of roasted chickpeas. Garnish with parsley, if desired. Repeat for all servings.
Bon Appetit!

Notes

STORAGE:Leftovers can be kept in an air-tight container (separately) in the refrigerator for 3-4 days. Re-heat the girts or polenta over the stovetop or in a microwave when ready to serve. You may need to add a bit of milk to make things creamy again, but that is easily achieved as you whisk. For the chickpeas, you can reheat in the oven for the perfect crispiness.
HOMEMADE CAJUN BLEND: See the post for how to make your own cajun blend!
BEST CHEESES TO USE: I love using dairy-free cheddar cheese shreds, however, you can also use the following: dairy-free parmesan, mozzarella, Mexican blend, etc.
GLUTEN-FREE OPTION: To make this dish GF-friendly, simply ensure that the grits are GF-friendly.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.

Nutrition