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Chickpea Scramble Breakfast Bowl

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A hearty and protein-packed vegan breakfast, the Chickpea Scramble Breakfast Bowl combines savory chickpea scramble with quinoa, roasted vegetables, and greens, topped with a creamy tahini dressing.

Ingredients

  1. 1 cup chickpea flour
    1 cup water
    1/2 teaspoon ground turmeric
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 tablespoons nutritional yeast
    2 teaspoons olive oil (for scramble)
    1 small bunch asparagus, trimmed and cut into 2-inch pieces
    1 bunch radishes, cleaned and quartered
    1 tablespoon olive oil (for roasting)
    Salt and pepper to taste
    1 cup dry quinoa
    4 cups mixed salad greens (e.g., arugula, mesclun)
    1 batch green tahini dressing

Instructions

In a bowl, whisk together chickpea flour, water, turmeric, salt, pepper, and nutritional yeast. Let rest for 30 minutes.

  1. Preheat oven to 375°F (190°C). Toss asparagus and radishes with olive oil, salt, and pepper. Roast for 25–30 minutes, stirring halfway through.
  2. Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork.
  3. Heat olive oil in a nonstick skillet over medium-high heat. Pour in chickpea batter. Cook 2–3 minutes until set and bubbly. Scramble and cook until golden.
  4. Divide salad greens among four bowls. Top with quinoa, chickpea scramble, roasted vegetables, and drizzle with green tahini dressing. Serve warm.

Notes

  1. Let chickpea batter rest to improve texture.
  2. Use any seasonal vegetables for roasting.
  3. Prepare dressing and batter ahead for meal prep.
  4. Use hummus or vinaigrette if tahini is unavailable.
  5. Store components separately for best freshness.

Nutrition

Find it online: https://thefamilycooking.com/chickpea-scramble-breakfast-bowl/