Vegan Breakfast Skillet

Vegan Breakfast Skillet is a delicious plant based breakfast made with chickpeas, onion, red pepper, tomato, mushrooms, spinach, and oven-roasted potatoes.  This healthy vegan breakfast is super delicious and satisfying and your whole family will love it!

This easy vegan breakfast is my riff on a chickpea scramble served at the cafe of my local health food store.  Reheated leftovers are great for lunch and dinner too!

Easy Vegan Breakfast Recipe

You’ll need just a few ingredients to make this easy vegan breakfast recipe.  I make it at least once a week.  It’s one of my favorite plant based breakfast recipes!

• Chickpeas – canned chickpeas (garbanzo beans)
• Vegetables – onions, red pepper, tomatoes, spinach and mushrooms
• Seasoning – Italian seasoning and dried dill
• Garnish – avocado and salsa

How to Make this Healthy Vegan Breakfast Recipe

This easy vegan breakfast comes together in about 20 minutes (not including time for the oven roasted potatoes)

• Saute – the onion and red pepper are sauted in a little olive oil about 5-7 minutes or until tender, then we add the mushrooms and tomatoes and saute another minute or two
• Season – sprinkle the mixture with Italian seasoning, dried dill and freshly ground black pepper
• Simmer – add the about 3-4 tablespoons water to create a stew-like texture with the tomatoes which will lightly coat the chickpeas
• Add Chickpeas  – the chickpeas are added to the pan and about 1/4 of them are lightly mashed and then cook for about 2-3 minutes
• Add Greens – toss in the spinach and cook until just wilted
• Serve – I serve this with oven roasted potatoes
• Garnish – top with avocado (chopped or sliced)  and salsa

Variations 

• Black beans instead of chickpeas
• Kale instead of spinach
• Add chopped zucchini
• Add 1-2 cloves garlic (like my son does)

Healthy Vegan Breakfast Serving Suggestions

I serve this Vegan Breakfast Skillet in a bowl with oven roasted potatoes, but here are a few other suggestions….

• Serve with Breakfast sweet potatoes or mashed potato patties instead of roasted potatoes
• Toss in some quinoa or brown rice
• Serve it with Homemade Spanish rice or Spanish Quinoa
• Wrap it inside a tortilla to make a burrito
• Stuff it inside a baked sweet potato for a vegan lunch or dinner

Are Chickpeas Good For You?

Chickpeas are a good source of vitamins, minerals and fiber and may provide a variety of health benefits.

• Rich source of vitamins, minerals and fiber
• High in protein, making them a great alternative to meat for vegetarians and vegans alike
• Contain almost all of the essential amino acids (except for one – methionine), so chickpeas aren’t quite a complete protein
• Low calorie
• May help manage blood sugar levels
• Heart healthy (due to the magnesium and potassium properties found in chickpeas) (1)
• May help prevent high blood pressure
• May help reduce triglycerides and LDL cholesterol levels (the bad kind) (2) (3)

Easy Breakfast Recipes 

• Healthy Breakfast Burritos
• Spanish Frittata
• Simple Spinach Leek Onion Frittata
• Tomato Basil Scrambled Eggs
• Blueberry Banana Buckwheat Pancakes

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Yield: 4 servings

Vegan Breakfast Skillet

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

This is a delicious savory Vegan Breakfast Skillet is loaded with lightly seasoned chickpeas, onion, red pepper, tomato, mushrooms and spinach, and it's served with oven-roasted potatoes, avocado and salsa.  It's super delicious, satisfying, and it makes a healthy plant based breakfast your whole family will love!-6 servings

Ingredients

• 2 14-ounce cans chickpeas (garbanzo beans)
• 1 large onion
• 1/2 small red pepper
• 2 Roma tomatoes
• 4-6 mushrooms
• 2-1/2 teaspoons Italian seasoning
• 1 teaspoon dried dill
• 3/4 cup spinach, chopped
• 3-4 tablespoons water
• Season with salt and freshly ground black pepper

Instructions

1. Heat oil in a skillet and saute onion, red pepper until tender. Add the mushrooms, tomatoes and water and cook another 3-4 minutes until the tomatoes produce a stew-like texture.
2. Add the Italian seasoning, dill and freshly ground black pepper.
3. Add the chickpeas, mashing about 1/4 of them and cook for another 2-3 minutes. Add another tablespoon or two of water to add more moisture.
4. Toss in the spinach and cook another minute, just until wilted.
5. Serve with oven-roasted potatoes, avocado and salsa

Notes

VARIATIONS

• Black beans instead of chickpeas
• Kale instead of spinach
• Add chopped zucchini
• Add 1-2 cloves garlic (like my son does)

WHAT TO SERVE WITH THIS HEALTHY VEGAN BREAKFAST

I serve this breakfast skillet with oven roasted potatoes, but it could also be served with...

• Oven roasted sweet potatoes
• Mashed potato patty
• Quinoa
• Brown rice
• Spanish rice

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 364Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 116mgCarbohydrates: 63gFiber: 18gSugar: 13gProtein: 20g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.