This Chickpea, Tomato, and Veggie Skillet is a Plant-Based Whole30 breakfast dish that balances smoky flavors from the fire-roasted tomatoes and Ras El Hanout spice with tangy plant-based “sour cream” and delicately sweet sweet potatoes. It’s complex, interesting, and delicious, and tastes especially good the next day, so plan for leftovers.
Looking for more breakfast inspiration? Try our Chorizo Breakfast Wrap or Sweet Potato Stack.
Ingredients
- 2 tbsps extra-virgin olive oil
- 3 (4- to 5-oz) medium sweet poatoes ,peeled and chopped
- 1 (28 oz) can Whole30-compatible fire-roasted crushed tomatoes
- 1 (15-oz) can chickpeas ,rinsed and drained
- 1 (15-oz) can black beans ,rinsed and drained
- 1 tbsp Whole30-compatible Moroccan or Ras El Hanout spice blend
- ½ tsp coarse salt
- ½ tsp coarse black pepper
- 1 tbsp fresh lemon juice
- 2 cups baby kale or spinach
- ½ cup Whole30-compatible plant-based sour cream or Whole30 Plant-Based Sour Cream (see Tip)
- Chopped fresh parsley and/or chives
Instructions
- In an extra-large skillet, heat oil over medium heat. Add the sweet potatoes and cook, stirring occasionally, until just tender, 6 to 8 minutes. Add the tomatoes, chickpeas, black beans, seasoning, salt, black pepper; stir to combine.
- Cook, stirring occasionally, until heated through, about 3 minutes. Add lemon juice and kale. Cook, covered, until slightly wilted, 1 to 2 minutes.
- Serve in shallow bowls and top servings with sour cream and parsley and/or chives. Sprinkle with parsley and/or chives.
Notes
Tip: Whole30 Plant-Based Sour Cream: In a small bowl, combine 1 cup raw cashews and water to cover. Soak overnight. Drain cashews. In a high speed blender, combine cashews, 1/3 cup water, 1 teaspoon apple cider vinegar, ½ teaspoon fresh lemon juice, and 1/8 teaspoon coarse salt. Cover and blend until smooth, adding more water as necessary, 1 teaspoon at a time, to reach desired consistency. Makes about 1 cup.
