• 1 15oz can chickpeas
  • 1/2 tsp turmeric
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup cherry tomatoes, halved
  • 6 Dr. Praeger’s Sweet Potato Hash Browns
  • 1/2 avocado, sliced
  • 1-1/2 cup greens

Spicy Tahini Sauce

  • 2 tablespoons tahini
  • 4-5 drops hot sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • hot water to thin


Serves: 2
Cook Time: 15 minutes

  1. Begin by pre-heating your oven to 450 degrees Fahrenheit. Place hash browns on an ungreased baking sheet. Bake for 5 minutes, flip and cook an additional 4 minutes, until heated through and browned.
  2. As your hash browns are cooking, wash and drain your chickpeas. Add them to a bowl and mash chickpeas well.
  3. With your pan on medium heat, add a little vegan butter When melted, add your chickpeas, turmeric, onion powder, garlic powder, salt & pepper. Cook for 5-6 minutes. After 6 minutes, add in your tomatoes and cook for another 1-2 minutes. Turn off heat.
  4. To create your tahini sauce, combine all your ingredients except for water. Mix to combine and add hot water gradually until you receive your desired consistency.
  5. Create your bowls! Split in two bowls your greens, avocado, chickpea scramble and hash browns. Drizzle your spicy tahini sauce on top and serve!