Vegan Breakfast Bowl
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 265 g chickpeas, cooked
- 1 sweet potato (s)
- 1 avocado (s)
- coriander
For the spice mix:
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 0.5 teaspoon ½ paprika powder, smoked
- 0.5 teaspoon ½ kala namak
Also: (for the Baba Ghanoush)
- 3 clove (s) garlic
- 1 eggplant (s)
- 3 tablespoon tahini
- 1 tablespoon lemon juice
- 0.5 teaspoon ½ cumin
- 0.25 teaspoon ¼ cayenne pepper
Print Recipe
Pin Recipe Instructions
- Halve the aubergine and sprinkle the cut surfaces with salt. Dab off the salt after 10 minutes. Place the aubergine with the cut surface facing down on a baking sheet and prick several times with a fork. Quarter the sweet potato lengthways and cut into slices. Toss in a bowl with a little salt and pepper. Place on the baking sheet with the eggplant. Bake both at 200 ° C top / bottom heat for about 20 minutes, until sweet potatoes and aubergines are cooked through.
- As soon as the aubergine is done, remove the pulp with a spoon and place in a blender with the remaining ingredients for the baba ghanoush. Mix to a smooth mass. Season to taste with salt and pepper.
- In the meantime, crush the chickpeas with a fork and fry in a pan for about 5 minutes. Mix the spices with a little water and add the marinade to the chickpeas. Fry the chickpeas until the marinade has boiled away. Season to taste with salt and pepper. Finally stir in 2 tablespoon Baba Ghanoush.
- Halve the avocado and cut into slices. Divide all ingredients into 2 bowls and garnish with coriander.
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