Ingredients
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Method
Prep 10 > Cook 30 > Serves 1
- Preheat oven to 200 C.
- Add chickpeas to a baking tray, lightly drizzle with olive oil, paprika and chilli powder.
- On a second baking tray add diced sweet potato and drizzle with olive oil, salt and pepper.
- Place both trays in oven and roast for 30 Min.
- Beat 2 eggs in a small bowl with a splash of milk (optional), add to a non stick fry pan and scramble.
- In a small non stick frypan add a small amount of olive oil and the broccoli, tomato and courgette and sautéed.
- Check on chickpeas and sweet potato and remove from oven if cooked through and crispy.
- In a salad size bowl add spinach leaves, roasted sweet potato, chickpeas, scrambled egg, sautéed vegetables and diced avocado.
- Enjoy a healthy balanced meal!
* If you roast a big batch of vegetables and chickpeas at the beginning of the week, this will keep for 3 days at least and allow for a quick dinner.