Savory Tahini Kale Breakfast Bowl (Printable Version)
A nutrient-packed morning bowl with sautéed kale, spiced crispy chickpeas, rich tahini dressing, and soft-boiled egg.
# What You'll Need:
→ Crispy Chickpeas
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/4 tsp garlic powder
06 - 1/4 tsp salt
07 - 1/8 tsp black pepper
→ Tahini Dressing
08 - 3 tbsp tahini
09 - 1 tbsp lemon juice
10 - 1 tbsp water, plus more as needed
11 - 1/2 tsp maple syrup or honey
12 - 1 small garlic clove, finely grated
13 - 1/4 tsp salt
→ Sautéed Kale
14 - 4 cups kale, stems removed and chopped
15 - 1 tbsp olive oil
16 - 1 small shallot, thinly sliced
17 - 1 garlic clove, minced
18 - Pinch of salt and pepper
→ Assembly Components
19 - 2 large eggs
20 - 1/2 avocado, sliced
21 - 1 tbsp toasted sesame seeds (optional)
22 - Freshly ground black pepper to taste
# How To Make:
01 - Preheat oven to 400°F. Pat chickpeas thoroughly dry with paper towels. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly on a baking sheet. Roast for 20–25 minutes, shaking the pan halfway through, until golden brown and crispy throughout.
02 - While chickpeas roast, whisk together tahini, lemon juice, water, maple syrup, grated garlic, and salt in a small bowl until completely smooth. Add additional water, 1 teaspoon at a time, until dressing reaches a pourable consistency.
03 - Bring a saucepan of water to a gentle boil. Carefully lower eggs into the water and simmer for 6–7 minutes for a soft-boiled consistency with a runny yolk. Immediately transfer to an ice water bath to stop cooking. Peel carefully and halve.
04 - Heat olive oil in a skillet over medium heat. Add shallot and sauté for 2 minutes until translucent and fragrant. Add minced garlic and cook for 30 seconds. Add chopped kale, season with salt and pepper, and sauté for 2–3 minutes until just wilted but still vibrant green.
05 - Divide sautéed kale evenly between two bowls. Top each portion with crispy chickpeas, soft-boiled egg halves, and sliced avocado. Drizzle generously with tahini dressing. Garnish with toasted sesame seeds and additional black pepper. Serve immediately while chickpeas remain crisp.
# Expert Advice:
01 -
- The crispy chickpeas give you that satisfying crunch you normally only get from bacon but without any meat
- Everything comes together in under an hour but tastes like something from a fancy brunch spot
02 -
- The chickpeas continue to crisp slightly after coming out of the oven, so dont worry if they seem a tiny bit soft right when you pull them out
- Your tahini dressing might look curdled at first but keep whisking and it'll come together into a smooth emulsion
03 -
- If your chickpeas aren't getting crispy enough, turn on your broiler for the last 2 minutes of roasting and watch them closely
- The dressing tastes even better if you let it sit in the fridge for an hour to let the garlic mellow out