I used to eat eggs every morning, and my husband still does, or should I say did until this recipe.
It all happened one morning when I was making my breakfast smoothie, and went to make Adam’s eggs (he’s more of a salty breakfast person- even though he does love smoothies, too) and realized that we did not have any! I knew we had chickpeas and wondered if I could make something with them instead. I’m not sure why my mind went to the chickpeas but I’m happy it did!
I quickly grabbed them, threw them in a pan with some spinach and spices and then topped them with avocado. To my surprise, the next thing I’m hearing is, “Wow, this is so good! Can I have this every other morning?!” Why you certainly can!! I was so excited to hear that Adam found something that he could possibly replace eggs with- not that I think egg consumption is bad, but moderation of all things, right?! Less eggs = less meat and I have been feeling so amazing on a plant-based diet, I’m eager to see how it affects him as well.
As some of our recent conversations have drifted towards plant-based eating, we’ve talked a lot about what Adam would want to eat if he made the change.
It’s funny, I have always loved carbs and fruit more than meat. I remember when I was in gymnastics and saw a nutritionist, my mom would make me eat the meat portion of our dinner before I could eat anything else because I just wouldn’t eat it otherwise. Now that scientific evidence shows that you actually don’t need as much protein as we used to think, and that a plant-based, vegan diet is actually good for you and for the environment- I’m all on board!
Switching to a plant-based diet hasn’t been a tough transition but I see that it can be more difficult for others. Like my husband, who loves sausage, eggs, and meat lovers pizza. 🙂 I am really not advocating that everyone switch to a plant-based diet because maybe it isn’t for everyone, I will leave that to the doctors. But I have found that I feel amazing on it, and I am interested in how it affects others too. Some great resources and inspirational blogs I have found are:
One thing I got from my conversations of plant-based eating with Adam was that he loves flavors. Salty flavors.
So the last adjustment to the chickpea breakfast bowl was to add sausage seasoning! Sage, pepper, thyme, garlic powder, and even a bit of fennel really gives this bowl a hearty, satisfying taste.
If you or anyone you know is trying to cut down on their egg or meat consumption, this bowl would be perfect for you! It takes about 5 minutes to make and it can also make a great lunch!
What are your thoughts on plant-based eating, chickpea breakfasts, or anything else?! I would love to hear! Leave a comment and rating below 🙂
This breakfast bowl is a hearty, vegan alternative to eggs. With flavors of sausage and juicy tomatoes it makes the perfect breakfast or even lunch!
- 1 can reduced sodium chickpeas *Also called garbanzo beans
- 1 handful cherry or grape tomatoes *Sliced
- 1 handful chopped spinach
- 1 tsp sage
- 1 tsp fennel seeds
- 1 tsp dried thyme *Can use fresh
- 1 tsp garlic powder
- 1 tsp black pepper
Heat a medium sized pan over medium heat. Open and drain chickpeas and add to pan.
Add tomatoes and seasonings to chickpeas and mix well. Cook for 3-5 minutes.
Mix in spinach leaves and cook for about 1 minute, or until leaves begin to wilt.
Remove from pan and add into 2 bowls. Enjoy!
- This recipe is delicious with added avocado on top!
- Add in whatever seasonings you like. We like to add an extra herb seasoning over the avocado slices.