Chickpea Scramble Breakfast Bowls with Roasted Spring Vegetables

There is a lot of protein, fiber, and bright flavors in this vegan breakfast bowl. The chickpea scramble makes the base hearty and filling, and the roasted spring vegetables give it a fresh taste. The perfect way to start the day with something healthy and tasty

Ingredients:

• 2 cups chickpeas, cooked and drained
• 1 tablespoon olive oil
• 1 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups mixed spring vegetables such as asparagus, cherry tomatoes, and bell peppers, chopped
• 1 tablespoon balsamic vinegar
• 4 cups cooked quinoa or brown rice
• Fresh parsley or cilantro for garnish

Instructions:

Preheat the oven to 400F 200C

In a bowl, toss the chickpeas with olive oil, turmeric powder, cumin powder, garlic powder, salt, and pepper until evenly coated

Spread the seasoned chickpeas on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, or until crispy, shaking the pan occasionally for even cooking

In another bowl, toss the mixed spring vegetables with balsamic vinegar, salt, and pepper

Spread the vegetables on another baking sheet lined with parchment paper and roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized

To assemble the bowls, divide the cooked quinoa or brown rice among serving bowls

Top each bowl with the roasted chickpeas and spring vegetables

Garnish with fresh parsley or cilantro

Serve warm and enjoy