This recipe is right on track with my previous post about prepping food for the week. It was so quick to prepare, I had all the ingredients on hand and it tasted delicious! Plus, it’s pretty budget friendly costing under $1.50 per serving! All I had to do was heat the sweet potatoes I baked on Sunday, throw a can of chickpeas in a skillet with kale and fry an egg, taking 15 minutes tops to prepare!
I made a vegan version by omitting the fried egg. Another option would be to eat the chickpeas and kale over a bowl of quinoa instead of baked sweet potato…or simply eating them alone! I found the chickpea recipe on this wonderful blog using spinach instead of kale…this recipe is very versatile! I will definitely be adding this recipe to my quick “go-to” meal list!
As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.