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Chickpea Scramble Stuffed Sweet Potato with Kale

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This nourishing breakfast is loaded with nutrition and tastes absolutely amazing. It’s completely plant-based, it’s oil-free, gluten-free, sugar-free, egg-free and dairy-free for a wholesome breakfast anyone can enjoy.


To Make the Chickpea Scramble

  • 2 cups or 1 19 oz can chickpeas
  • 1/2 small onion, diced
  • 4 cloves garlic, minced
  • 1 tsp turmeric
  • 1/2 tsp sea salt
  • a bit of water or vegetable stock, alternatively you can use a bit of avocado oil
  • optional: 1 tbsp nutritional yeast

For the Sautéed Kale

  • 1 bunch of kale, de-stemmed and cut or torn into small pieces
  • a bit of water or vegetable stock
  • optional: diced onion and minced garlic

To Assemble the Stuffed Sweet Potato

  • 1 small baked sweet potato per person
  • 1/4 avocado per person


To Make the Chickpea Scramble

  1. Add the onions and garlic to a pan and cook over medium heat with a splash of water until softened, about 3 or 4 minutes.
  2. Add the chickpeas, salt, turmeric and optional nutritional yeast and another splash of water (or you can cook in vegetable stock for extra flavour).
  3. Cook, stirring, for about 10 minutes, adding more water as needed so it doesn’t dry out. Use the back of a wooden spoon to smash the chickpeas up, I like to leave about 1/3 of them whole and smash the rest up so it’s a scrambled texture.

To Make the Sautéed Kale

  1. Add the kale to a pan with some water, vegetable stock or avocado oil and cook over medium heat until soft. Add some diced onion and garlic if you like.

To Assemble the Stuffed Sweet Potato

  1. Place one small whole baked sweet potato on a plate and cut it lengthwise, opening it make room for the kale and chickpeas. If you can’t find small sweet potatoes, you can use half a medium to large sweet potato, sweet potato chunks or mashed sweet potato. It’s all going in the same place anyways!
  2. Top with the sautéed kale, chickpea scramble and avocado and enjoy.