It’s no secret that I love chickpeas and tofu/chickpea scramble bowls are my favourite way to eat breakfast/brunch. Then you throw an avocado on top of that, and you know you’re about to dive into something delicious. These brunch bowls are perfect for the weekend too after a cheeky lay in, and it will keep you satiated until your next meal.
Serves 2-4
Ingredients:Chickpea Scramble
- 2 Tins Chickpeas or 1 Block Tofu (Drained)
- 1 Medium Onion
- Mushrooms
- Spinach
- 1 Tsp Dijon Mustard
- 1 Tsp Smoked Paprika
- 1/4 Tsp Turmeric
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Olive Oil
- 1/4 Tsp Sea Salt (season to taste)
- 1/4 Tsp Black Pepper
- 2 Avocados
Directions
Pre-heat a frying pan to medium heat and add the olive oil
Drain the chickpeas and pop them in a food processor; pulse until the chickpeas are chunked up. You don’t want them to be too small or it will turn to mush when cooked.
- If you use tofu you will need to crumble it between your fingers.
Finely chop the onion and lastly chunk the mushrooms. Now add them to the frying pan to soften. When the onion and mushrooms are cooked toss in the chickpeas and the rest of the ingredients. Remove from the heat when the chickpeas are warm.
NB: You can add a little almond milk if the scramble is too thick.
Ingredients: Crispy Potatoes
- 500g New Potatoes (cooked)
- 2 Tbsp Olive Oil
- 1/2 Tsp Sea Salt
- 1/4 Tsp Black Pepper
Directions
Pre-heat oven to 200c (fan assisted)
Bring a saucepan to a boil and cook the chunked potatoes for 3-4 minutes or until they have softened slightly.
Add the salt and pepper to a mixing bowl, along with the olive oil and coat the chunks of potato in the mixture. Place them on a lined baking tray and cook for 30 minutes.
Now add everything to a bowl with half of an avocado and enjoy.
Check my “meal ideas” highlight on Instagram for more vegan ideas.
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