Name: Chickpea Scramble Breakfast Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 3 to 4
Ingredients: ¼ teaspoon smoked paprika; ¼ teaspoon turmeric; Fresh cilantro; ½ teaspoon black salt (kala namak) or regular salt; 2 tablespoons extra virgin olive oil, divided; 2 cups (500 ml) water; Hot sauce, optional; 1 red bell pepper, chopped; ½ avocado, peeled, pitted, and sliced; ½ teaspoon smoked paprika; Salt and black pepper to taste; 2 medium sweet potatoes, peeled and diced; A couple dashes of cinnamon; 1 cup (110 g) chickpea flour; ½ teaspoon onion powder; 1 teaspoon cumin; ½ medium red onion, diced; 6 to 8 corn tortillas; ½ teaspoon garlic powder; Olive oil spray

Preparation info

Serves
3 to 4

Difficulty
Medium
Ready in
1 hr

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Breakfast tacos. Have two words ever sounded so good together (with the exception of peanut and butter)? This breakfast taco is stuffed with roasted sweet potato hash and a chickpea scramble, which is similar to a tofu scramble but based on soy-free “tofu” made from cooking chickpea flour in water, letting it thicken, and chilling it until firm. It’s then scrambled just as you would scramble tofu (or eggs, BV—before veganism). Stuff that scra