Lately life has been especially busy around here.
One of my New Year’s resolutions was to start going to the gym before work instead of after. While it sounds easy enough in theory, it means waking up at 4 am every morning to squeeze in a quick workout before leaving for work at 6:30.
And while I used to think that the only people at the gym at 4:00 in the morning were those with some kind of mental illness, I have to admit that it’s made it a lot easier for me to actually start going every day.
It changed my schedule quite a bit, though. Waking up crazy early means that I have to go to bed super early to avoid walking around like a zombie the next day. It also means that I can’t have dinner at absurdly late hours of the night like I was used to (hey, they do it in Spain!).
Quick and easy meals have pretty much become a necessity for me. On the weekends, I like to spend the extra time making more complex meals that require a bit more effort. During the week, I’ve become all about getting in and out of the kitchen as fast as possible.
It really doesn’t get much simpler than this one pot vegan potato skillet dinner. Just four main ingredients are required here and I can whip this up in less than 20 minutes flat.
But just because it’s easy to prepare with minimal ingredients doesn’t mean it skimps on flavor–or nutrition. Chickpeas give this dish lots of protein and fiber
It’s also totally customizable, so if you have some extra veggies on hand that you want to get rid of, you can totally toss them in and make them part of the dish.
Best of all, clean up is a cinch for this easy dish. There’s nothing worse than having a pile of dishes sitting in the sink after dinner, but with this dish, it’s just one skillet. Simple!
So fire up the stove and get cooking! And if you do make this potato skillet, be sure to share how it turns out in the comments section below!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
serving
|
- 1 potato
- 1/2 cup chickpeas, cooked
- 1 carrot
- 5 spears asapragus
- 2 tbsp olive oil
- 1/4 tsp cumin
- Salt and pepper (to taste)
Ingredients
|
|
- Prepare vegetables. Chop potato into wedges, dice carrots, and trim the ends of asparagus spears.
- Add olive oil to skillet over medium heat and add vegetables to pan.
- Cook for about 10 minutes, stirring occasionally, until potatoes are cooked through. Remove from heat and enjoy!
I used a few baby potatoes in place of a regular potato to add more color and switch up the nutrient profile, but any type of potato will work for this recipe.
Leave a Reply