Savory Breakfast Bowl with Chickpeas and Sweet Potato
Ingredients
- ghee
- 1 egg
- buffalo chickpeas (cooked or leftover)
- 1 Japanese sweet potato
- 1/2 avocado
Preparation
Cut the Japanese sweet potato into cubes.
Broil the sweet potato cubes for 10 minutes on the bottom shelf of the oven.
Reheat the buffalo chickpeas in a skillet or broil in the oven to keep them crispy.
Fry 1 egg in ghee over low to medium heat.
Assemble all ingredients in a bowl.
