Vegan breakfast bowl

Ingredients for 2 servings:

• 265 g chickpeas, cooked
• 1 sweet potato(s)
• 1 avocado(s)
• coriander
• 1 tsp turmeric
• 1 tsp cumin
• ½ tsp smoked paprika powder
• ½ tsp Kala Namak
• 3 garlic cloves
• 1 eggplant(s)
• 3 tbsp tahini
• 1 tbsp lemon juice
• ½ tsp cumin
• ¼ tsp cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with chickpeas, sweet potato, avocado and baba ghanoush

Halve the eggplant and sprinkle the cut sides with salt. After 10 minutes, pat off the salt. Place the eggplant cut-side down on a baking sheet and pierce several times with a fork. Quarter the sweet potato lengthwise and slice. Toss in a bowl with a little salt and pepper. Place it on the baking sheet with the eggplant. Bake both at 200°C (top/bottom heat) for about 20 minutes, until the sweet potato and eggplant are tender. Once the eggplant is tender, scoop out the flesh with a spoon and place it in a blender with the remaining baba ghanoush ingredients. Blend until smooth. Season with salt and pepper to taste. Meanwhile, mash the chickpeas with a fork and fry them in a pan for about 5 minutes. Mix the spices with a little water and add the marinade to the chickpeas. Fry the chickpeas until the marinade has evaporated. Season with salt and pepper. Finally, stir in 2 tablespoons of baba ghanoush. Halve and slice the avocado. Divide all ingredients between 2 bowls and garnish with cilantro.