Protein Bowl with Chickpeas & Black Beans

Serves: 2 Prep: 20_mins Prep: 20_minutes Cook: 35_mins


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!


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

Biona Hot Pepper Sauce


  1. 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.
  2. 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.
  3. 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.
  4. 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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