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+ servings

Cajun Sweet Potato Grits

These creamy Cajun sweet potato grits with crispy chickpeas are an easy make-ahead vegan dinner or lunch for fall.
Course Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings

Ingredients

ROASTED CHICKPEA:

  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Tbsps Cajun seasoning (See below)

HOMEMADE CAJUN SEASONING:

  • 2 Tbsps garlic powder
  • 2 Tbsps Italian seasoning
  • 2 Tbsps smoked paprika
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 Tbsp cayenne pepper
  • 1 Tbsp dried thyme
  • 1 Tbsp onion powder

SWEET POTATO GRITS:

  • 3 cups organic vegetable stock (You can also use water if preferred)
  • 1 cup organic polenta corn grits
  • 1 tsp sea salt
  • 2 Tbsps vegan butter
  • 1 cup mashed cooked sweet potatoes (See Notes!)
  • 1 cup Dairy-free mozzarella style shreds 
  • 1 Tbsp cajun seasoning

Instructions

HOMEMADE CAJUN SEASONING:

  • Mix all cajun seasoning ingredients together in a bowl and set aside until ready to use.

ROASTED CHICKPEA:

  • Line a baking sheet with parchment paper and preheat the oven to 400 degrees Fahrenheit. In a medium bowl, add chickpea, olive oil, and 2 Tbsps of cajun seasoning, stirring them together until well coated.
  • Add chickpeas to the prepared baking sheet and bake for 20-25 minutes, tossing them mid-way until golden brown and crisp. 
  • In the meantime, make the grits.

SWEET POTATO GRITS:

  • Bring 3 cups veggie stock and salt to a low boil in a large-size pot. Whisk in the grits and cook 15-20 minutes until thickened. Stir in the mashed sweet potatoes, butter, dairy-free mozzarella shreds, and cajun seasoning, until melted and the grits become creamy.
  • In serving bowls, spread the grits into the bottoms of the bowls and top with roasted cajun chickpeas. Sprinkle dried parsley (optional) atop and serve immediately.
  • Bon Appétit!

Notes

  • STORAGE: Leftovers can be kept in an air-tight container in the refrigerator for 3-4 days. Re-heat when ready to serve.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled + heated when ready to serve.
  • SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potatoes (about 2 medium-sized) and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato insides and place in a bowl, mashing it until “pureed”. Continue recipe.