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Vegan Lentil & Roasted Vegetable Breakfast Bowl

  • Author: Christin Gillespie
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

Start your day in a healthy way with this Vegan Lentil & Roasted Vegetable Breakfast Bowl recipe. It features massaged greens, earthy asparagus, vibrant tomatoes, roasted sweet potatoes, chickpea scrambled eggs, fiber-rich lentils, and creamy avocado. This savory breakfast bowl recipe is packed with plant protein, healthy fats, fiber, & so much more!


Ingredients

Scale

Always opt for organic ingredients.

ROASTED VEGETABLES

  • 1 sweet potato, cubed
  • 2 cups asparagus, trimmed into thirds
  • 2 tsp avocado oil
  • Sea salt & black pepper, to taste

CHICKPEA SCRAMBLE

  • ½ cup chickpea flour
  • ½ cup filtered water
  • ¼ cup  nutritional yeast
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ¼ tsp turmeric powder
  • Sea salt & black pepper, to taste

KALE

  • 1 bunch of kale
  • Sea salt, pinch

BOWL

  • 1 cup cooked lentils
  • Cherry tomatoes, sliced
  • Avocado(s), sliced

Instructions

  1. Lentils. Cook according to package instructions.
  2. Sweet Potatoes. Preheat the oven to 425 degrees F. On a lined baking sheet, add the sweet potatoes. Drizzle over the avocado oil & seasonings. Toss well to evenly coat. Transfer to the oven and roast for 25 – 30 minutes, tossing halfway.
  3. Add the Vegetables. At 15 minutes, halfway point, add the asparagus seasoning to the sheet pan. Toss to combine and bake for the final 10 – 15 minutes.
  4. Chickpea Egg Scramble. Combine all of the chickpea ingredients in a bowl and mix. In a pan, pour the mixture and cook for 3 – 4 minutes, then scramble the mixture and let it sit again. Repeat until it’s thoroughly cooked.
  5. Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
  6. Assemble. Divide the massaged kale and vegetables between bowls. Top with the lentils, egg scramble, and avocado. Enjoy!

Notes

Organic Sweet Potato: Select your favorite type of sweet potato for this savory breakfast bowl recipe. 

Organic Asparagus: If you don’t have asparagus on hand, substitute for green beans.

Avoid Lumpy Batter: When preparing the chickpea egg scramble, first whisk together the dry ingredients, then SLOWLY mix in the filtered water.

Baking: Be sure to flip the vegetables halfway, as this ensures even baking. 

Storing & Reheating: Transfer to an air-tight glass container in the refrigerator for up to 4 days.  To reheat, preheat the oven to 350 degrees F. Transfer the lentils, chickpea egg scramble, and pre-roasted veggies, to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. Serve with remaining bowl ingredients.

Keywords: vegan breakfast bowl recipe, healthy breakfast bowl recipe, chickpea egg scramble