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Spicy Sweet Potato & Chickpea Breakfast Skillet with Avocado Drizzle
Kickstart your morning with a nutrient-packed Spicy Sweet Potato & Chickpea Breakfast Skillet topped with creamy Avocado Drizzle. Perfect for a healthful start!
Begin your day with a vibrant and energizing breakfast that combines the spiciness of sweet potatoes and chickpeas with the creamy allure of avocado. This Spicy Sweet Potato & Chickpea Breakfast Skillet is not only a feast for the eyes with its colorful presentation but also a powerhouse of nutrition. Sweet potatoes provide a generous dose of vitamin A and fiber, while chickpeas offer plant-based protein and dietary fiber, keeping you full and satisfied.
This skillet is a fantastic option for those who love a hearty, savory breakfast without the hassle of complicated cooking. The meal is enhanced with a delightful avocado drizzle, adding healthy fats and a smooth texture. With fresh cilantro for a refreshing finish, this breakfast dish is both delicious and nourishing, perfect for a quick weekday morning or a leisurely weekend brunch.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mexican
Kickstart your morning with a nutrient-packed Spicy Sweet Potato & Chickpea Breakfast Skillet topped with creamy Avocado Drizzle. Perfect for a healthful start!
Ingredients
- • sweet potatoes: 2 medium, peeled and diced
- • canned chickpeas: 1 can (15 oz), drained and rinsed
- • red onion: 1 small, finely chopped
- • red bell pepper: 1, diced
- • olive oil: 2 tablespoons
- • ground cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • cayenne pepper: 1/4 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • ripe avocado: 1, pitted and peeled
- • fresh lime juice: 2 tablespoons
- • fresh cilantro: 1/4 cup, chopped
Instructions
- 1 Preheat a large non-stick skillet over medium heat and add the olive oil.
- 2 Add diced sweet potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they begin to soften.
- 3 Stir in the red onion, red bell pepper, and chickpeas. Cook for another 5 minutes until the vegetables are tender.
- 4 Season the mixture with ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to coat all ingredients evenly.
- 5 While the skillet is cooking, prepare the avocado drizzle by mashing the avocado in a small bowl. Stir in lime juice until smooth.
- 6 Once the sweet potato and chickpea mixture is cooked through, remove from heat. Drizzle with the avocado mixture and garnish with fresh cilantro before serving.
Serving Suggestions
- • This breakfast skillet pairs excellently with a side of whole-grain toast or a simple green salad for an additional boost of fiber. For a refreshing beverage, consider serving with a glass of freshly squeezed orange juice or a green smoothie that complements the dish's vibrant flavors. If you're in the mood for something warm, a cup of herbal tea with a hint of ginger can enhance the spicy undertones of the meal.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the skillet contents in a non-stick pan over medium heat. The avocado drizzle is best when freshly made, but you can store it separately in a small airtight container for up to one day to maintain its freshness and color.
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