Caramelized Tomatoes, Sweet Potato, Olives, and Chickpeas Skillet

A simple one-pan vegetarian dinner featuring sweet caramelized cherry tomatoes, golden sweet potato cubes, briny olives, and hearty chickpeas – all cooked together in a skillet for a light yet satisfying meal rich in fiber and slow-release carbohydrates.

Ingredients

• 200g cherry tomatoes, halved
• 1 medium sweet potato, peeled and cut into small 1cm cubes
• 50g black or Kalamata olives, pitted and roughly chopped
• 1 can (240g) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 2 cloves garlic, thinly sliced
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large non-stick skillet over medium heat.
2. Add sweet potato cubes and cook for 8–10 minutes, stirring occasionally, until golden and just tender.
3. Add garlic and chickpeas to the pan. Cook for 2 minutes until fragrant and chickpeas start to crisp slightly.
4. Push everything to the sides. Add cherry tomatoes to the center, drizzle with balsamic vinegar, and cook for 4–5 minutes until they soften and begin to caramelize.
5. Mix tomatoes with the other vegetables and olives.
6. Season with salt and pepper. Cover the pan with a lid and let it warm through for 2–3 minutes so all flavors combine.

Notes

Variations

• Add a block of light feta cheese crumbled over the top in the last minute of cooking.
• Stir in a handful of baby spinach at the very end until wilted.
• Swap balsamic vinegar for a splash of apple cider vinegar for a lighter tang.
• Toss in some sliced red bell pepper with the sweet potatoes for extra sweetness.
• Add a pinch of dried oregano or dried thyme during the last few minutes of cooking.

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