The best Buddha bowl | Chickpea scramble breakfast bowl

Ingredients

• 3
  
  tablespoons aquafaba
  
• 1 can
  
  chickpeas
  
• 1/4
  
  teaspoon ground turmeric
  
• 1
  
  teaspoon ground cumin
  
• 1/2
  
  teaspoon sweet smoked paprika
  
• 3
  
  tablespoons nutritional yeast
  
• 
  
  Salt and pepper, to taste
  
• 2
  
  spring onions, roughly cut
  
• 4
  
  garlic cloves, minced
  
• 1/4
  
  lemon, juiced
  
• 2
  
  cups baby spinach, roughly sliced
  
• 
  
  Seeds from 1 fresh pomegranate
  
• 1
  
  small sweet potato, roughly chopped and roasted, to serve
  
• 1/2
  
  avocado sprinkled with black and white sesame seeds, to serve
  
• 1/4
  
  head leftover cooked cauliflower, to serve
  

Directions

1. Add aquafaba, chickpeas, turmeric, cumin, paprika, nutritional yeast, and salt and pepper to a bowl and mash until only a small amount of chickpeas are still whole.
2. Heat some oil in a saute pan over a medium heat. Add spring onions and garlic cloves and cook until browning and fragrant. Add the chickpea mix and lemon juice, and let cook for 2 minutes.
3. Add the spinach and mix through. Cook for a further 5-8 minutes, until spinach has wilted.
4. Divide the chickpea mix into two bowls and add the pomegranate seeds. Add the leftover cauliflower, sweet potato and avocado, and serve.