Breakfast Recipe

Savory Breakfast Bowl

I wanted to share one of my go-to brunch meals with you, just in case you are looking for one this weekend! This nourishing and filling Savory Breakfast Bowl. Filled with roasted sweet potatoes, seasoned chickpeas, avocado, mushrooms, kale and toast. It’s savory, flavorful, and satisfying. 


I roasted my sweet potatoes at 415 degrees (212 C) for 40 minutes. This roasting time will vary depending on how small or big you chop your potatoes. If you chop them larger than 1 inch cubes I recommend roasting them for a longer amount of time. 


These seasoned chickpeas are one of my favorite ways to cook chickpeas. It is super simple and easy to make and only takes about 5 minutes. I simply drained and rinsed the chickpeas from the can and added them to a large pan. 

I decided to skip adding oil for this batch since there was some leftover water on them from the can. I then added cumin powder, garlic powder, and chili powder and mixed until combined. If you like your chickpeas spicy add cayenne powder to the chickpeas. Have leftovers? Save the chickpeas and add them to a salad, potato, or soup. 


Here are some ingredients that you can swap out with what you already have in your pantry. Get creative and add other ingredients that you already have in your pantry or refrigerator.

SWEET POTATOES– Use either yukon potatoes or red potatoes. 

KALE– Swap out the kale for spinach. The spinach will just be cooked for less time than kale.

CHICKPEAS– There are so many great beans to use instead of chickpeas. Some of my favorites include black beans and white beans. 

WHITE MUSHROOMS-  Use baby bella mushrooms instead of white mushrooms. 

CHERRY TOMATOESSwap out these cherry tomatoes for any type of tomatoes. I used fresh cherry tomatoes but you can also roast them. 

Add all of your ingredients to a bowl and top it off with sliced avocado. 

I like to garnish my Savory Breakfast Bowl with sesame seeds, salt, pepper, and hot sauce. 


Yes, you can make these bowls ahead of time. When I used to teach I would make a large batch and put it in containers to bring for lunch that week. To reheat this meal I would use a microwave. Just make sure not to cut your avocado and add it to your bowl until you are ready to eat it.

If you make this Savory Breakfast Bowl I would love it if you would snap a photo of your food and share it with me on instagram I can’t wait to see how you like it! 

These Savory Breakfast Bowl are: 



Family Friendly

Easy to Assemble 

Packed with Veggies

Savory Breakfast Bowl

  • Servings: 3-4 bowls
  • Print

Sweet Potatoes

  • 4 medium sweet potatoes, chopped into 1 inch cubes
  • 1 tsp spray oil or avocado oil

Seasoned Chickpeas

  • 1 can (15 ounces) chickpeas or garbanzo beans, drained and rinsed
  • ½ chili powder
  • ¼ tsp cumin
  • ¼ tsp garlic powder
  • ½ tsp neutral oil, I used olive oil (optional)


  • 1/2 tsp neutral oil, substitute with water
  • 4 cups kale, chopped
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ⅓ cup cherry tomatoes, chopped


  • 1/2 tsp neutral oil, substitute with water
  • 1 container (8 ounces) mushrooms, sliced thinly
  • ¼ tsp salt
  • ¼ tsp pepper


  • 1 large avocado, skin removed and sliced


  1. Preheat your oven to 415 degrees F (212 C). Oil a large pan and place your sweet potatoes on the pan evenly. Bake for 40 minutes or until cooked all the way through.
  2. Meanwhile, heat a medium pan on medium heat. Add the kale, oil, salt, garlic powder and saute until the kale slightly wilts. Top with cherry tomatoes and divide it into bowls.
  3. Add the mushrooms and oil to the pan. Saute until the mushrooms are tender and lightly browned, about 4-5 minutes. Sprinkle with salt, pepper, and divide into bowls.
  4. Combine all of the seasoned chickpea ingredients to the bowl and saute until slightly crispy. Divide into bowls.
  5. Lastly, add your sweet potatoes and avocado to the bowl. Eat and enjoy!

Make it Your Own

  • Garnish your bowl with toasted bread, salt, pepper, sesame seeds, or hot sauce.
  • Substitute or add additional sauteed vegetables to your bowl. The options are endless!
  • Don’t have chickpeas? Use black beans from a can instead.

1 comment on “Savory Breakfast Bowl

  1. This looks really delicious. I love savory for breakfast!

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