Protein Bowl with Chickpeas & Black Beans
Info
This Protein Bowl using our Organic Chickpeas & Black Beans is officially our favourite way to start the day. Load up with colourful veggies for a bowl that's packed with fibre, giving you lasting energy throughout the day.
We also love this protein packed bowl for lunch. Simply transfer to a Tupperware and thank yourself later!
Ingredients
2 boiled eggs
1/2 tbsp Biona Coconut Oil
120g sweet potatoes, diced
1/2 tsp black pepper
1/2 tsp salt
1 tsp cumin
1 tsp chilli powder
1 tsp garlic powder
1 can Biona Organic Black Beans, drained and rinsed.
1 can Biona Organic Chickpeas, drained and rinsed.
Avocado slices
3 cups of spinach
2 tbsp plant mylk (coconut or almond works well)
1/4 cup chopped red pepper
2 tbsp chopped onions
2 garlic cloves, minced
Method
- Preheat the oven to 200c. Drizzle the 1/2 tablespoon coconut oil over the sweet potatoes. Sprinkle with sea salt & black pepper to taste, as well as half of the garlic powder, cumin, chilli powder and massage into the sweet potatoes. Roast for 20 minutes until crispy and cooked through.
- While the potatoes are cooking, heat a pan over a medium heat and add 1/2 tbsp coconut oil. Add the chickpeas and black beans and toss with the other half of the spices and some salt and pepper. Heat for 5 minutes until they are warmed through and the chickpeas become a little crispy. Remove from the pan and set aside.
- In the same pan, add the spinach, plant mylk, red peppers, onion and garlic. Stir together, cover with a lid and allow to cook for 5 minutes, until the spinach is wilted.
- Assemble equal amounts of each ingredient in the bowls and top with an egg cut in half. Drizzle with hot pepper sauce, enjoy!
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