Chickpea and Sweet Potato Breakfast Bowl

This bowl turns a few pantry staples into a warm, savory breakfast in about ten minutes. Canned chickpeas and pre-cooked sweet potato get warmed in a skillet with olive oil and a little cumin, then topped with a fried egg for a protein-packed start to the day. It's an easy way to work legumes, veggies, and healthy fat into breakfast without any special cooking skills.</long_description> <parameter name="meta_description">A warm Mediterranean breakfast bowl with chickpeas, sweet potato, and a fried egg, ready in about 10 minutes with pantry staples.

Ingredients

• 1 cupcanned chickpeas, drained and rinsed
• 1 cupmicrowaveable cooked sweet potato chunks, pouch or pre-cooked from the produce section
• 1 tbspolive oil
• 0.25 tspground cumin
• 1egg
• 1 pinchsalt
• 1 pinchblack pepper

Method

1. Microwave the sweet potato chunks according to the package until hot, about 1-2 minutes. 1:30
2. Heat half the olive oil in the skillet over medium heat, then add the chickpeas, sweet potato, and cumin. Stir and cook until warmed through, about 3 minutes. 3:00
3. Scoop the chickpea mixture into a bowl and season with a pinch of salt and pepper.
4. Add the remaining olive oil to the same skillet and fry the egg over medium heat until the white is set, about 3 minutes. 3:00
5. Slide the fried egg on top of the chickpea and sweet potato bowl and serve right away.