Sweet Potato Toasts with Chickpea Scramble and Avocado
Ingredients
- 1 sweet potato
- leftover brussel sprouts
- avocado
- everything but the bagel seasoning
Chickpea scramble
- olive oil
- 1/2 diced onion
- a few mushrooms
- spinach
- 1/2 cup chickpea flour
- 1/2 cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- sprinkle of salt and pepper
Preparation
Slice 1 sweet potato into about 1/2 inch slices.
Bake the slices on broil on the bottom shelf for 10-12 minutes.
For the chickpea scramble, heat a skillet over medium heat and add olive oil.
Add vegetables such as 1/2 diced onion, a few mushrooms, and spinach, then sauté for 3-4 minutes.
Make the chickpea mixture by combining 1/2 cup chickpea flour, 1/2 cup unsweetened almond milk, 2 tbsp nutritional yeast, 1/2 tsp turmeric, 1/2 tsp garlic powder, a sprinkle of pepper and salt.
Add the batter to the pan evenly, let it sit for a minute or two, then cut it up and flip it, cooking for about 4-5 minutes until it's no longer liquid or soft.
Top the sweet potato toasts with the chickpea scramble, leftover brussels, mashed avocado, and everything but the bagel seasoning.
