Wondering how you can eat more vegetables? Try this gluten-free vegetarian sweet potato, chickpea and haloumi bowl for breakfast or brunch.
If you are short on time, you can streamline this recipe using any or all of the suggestions below:
- Use pre-roasted sweet potatoes
- Use the chickpeas out of the can (without roasting them)
- Use pre-boiled eggs
This recipe is gluten-free and vegetarian. It can be made lactose-free by using a lactose-free cheese. It can be made vegan by omitting the eggs and the haloumi (or using a non-dairy cheese).
If you are vegan, I recommend you use freshly squeezed lemon juice instead of (or in addition to) the pomegranate molasses or balsamic vinegar. This will enhance the absorption of the iron present in the baby spinach and chickpeas.
Adjust the amount of eggs, haloumi and chickpeas based on your protein needs (e.g. more if you are larger or are physically active).
Sweet potato, chickpea and haloumi bowl
- 1 large sweet potato
- 2-4 eggs
- 150-180 g haloumi
- 2 cups baby spinach
- 1 can chickpeas
- 1/2 tsp smoked paprika
- extra virgin olive oil
- salt to taste
- 2 tsp extra virgin olive oil
- 2 tsp pomegranate molasses or balsamic vinegar
- salt to taste
- pepper to taste
- chilli flakes optional
- Preheat oven to 220°C (200°C fan-forced).
- Peel and cube sweet potato. Place in a baking tray lined with baking paper or foil. Place tray in the oven. While the sweet potato roasts (should take around 40 minutes), prep the rest of ingredients.
- Drain chickpeas and place in another baking tray lined with baking paper or foil. Drizzle with extra virgin olive oil and season with smoked paprika.
- Place chickpeas in the oven and roast until crunchy (around 20 minutes).
- Cook eggs to your liking (poached, soft-boiled, hard-boiled, fried, scrambled).
- Cut haloumi in rectangles and cook in a pan with a little extra virgin olive oil until nicely browned on both sides.
- Line 2 bowls with bsby spinach and arrange the rest of ingredients as you like.
- Drizzle each bowl with 1 tsp extra virgin olive oil, 1 tsp pomegranate molasses or balsamic vinegar and season with salt, pepper and chilli flakes (if using) to taste.
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