Chickpea Scramble Breakfast Bowls with Roasted Vegetables
Ingredients
Chickpea Scramble
1 cup chickpea flour
1 cup water
1/2 tsp ground turmeric (add more if you love the flavor)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbsp nutritional yeast
2 tsp extra-virgin olive oil or grapeseed, safflower or other vegetable oil
Bowls
1 small bunch asparagus, ends trimmed and spears cut into 2 inch pieces
1 bunch radishes, cleaned and tops trimmed, cut into quarters
1 Tbsp extra-virgin olive oil or other vegetable oil
Salt and pepper
1 cup uncooked quinoa
4 heaping cups arugula, mesclun, mâche or other mixed salad greens
Dressing of choice (any vinaigrette or tahini dressing will work nicely)
Nutrition
In each delicious serving: 356 calories | 14 g protein | 14 g fat | 45 g carbs (4 g sugar, 7 g fiber) | 397 mg sodium
Directions
01
Whisk together all scramble ingredients (except oil) until no clumps remain, then allow batter to rest for at least 30 minutes. You can refrigerate it and let rest overnight, whisking in about 1/4 cup water before preparing, or you can allow it to rest on countertop for up to two hours.
Preheat oven to 375 F. Toss asparagus and radishes with oil and arrange on parchment- or foil-lined baking sheet. Sprinkle with salt and pepper. Roast for 25 to 30 minutes, stirring halfway through, or until vegetables are tender.
While vegetables roast, rinse quinoa in fine sieve under running water. Add quinoa to medium saucepan with 2 cups water. Bring to a boil and reduce to a simmer. Simmer, covered, for 15 minutes, or until grain has absorbed all of the water. Fluff quinoa with fork, cover again and allow to steam until you’re ready to use it.
Heat oil in small sauté pan or skillet over medium-high heat. Add batter. Allow to cook for 2 to 3 minutes, or until bottom is golden and a few bubbles have formed on top. Use spatula to gently break giant pancake apart, then gently scramble whole mixture so that pieces start to cook on every side, about 2 minutes. Once all pieces are golden and cooked through, remove scramble from heat.
To serve, toss greens with 2 to 3 Tbsp dressing of choice. Divide into four bowls, then top each serving with a quarter of the quinoa, chickpea scramble and roasted veggies. Drizzle with extra dressing and serve.
Gena Hamshaw
Gena Hamshaw is a nutritionist and the creator of the blog The Full Helping. Her recipes have been featured in O Magazine, VegNews, Redbook and other publications. She is the author of the cookbooks Choosing Raw (2014), Food52 Vegan (2015) and Power Plates. Gena lives and works in New York City.
READ THIS NEXT
SEE MORE »
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Rutabaga Chard Cakes with Smokey Cashew Cream
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Sweet Potato Breakfast Bowl with Maple Fall Fruit
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
Lentil and Shiitake Mushroom Potato Bake
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!