Chickpea Scramble Stuffed Sweet Potato with Kale
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.
Ingredients
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
Instructions
- To Make the Chickpea Scramble
- 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.
- Add the chickpeas, salt, turmeric and optional nutritional yeast and another splash of water (or you can cook in vegetable stock for extra flavour).
- 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
- 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
- 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!
- Top with the sautéed kale, chickpea scramble and avocado and enjoy.