Vegan Chickpea Omelet With Curried Sweet Potato and Spinach

Desiree Nielsen

Vegan Chickpea Omelet With Curried Sweet Potato and Spinach

This versatile and customizable vegan omelet makes for one tasty weekend brunch.

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Chickpea flour provides healthy plant protein in this scrumptious omelet from the Good For Your Gut cookbook.

What you need:

For the roasted vegetables:
1 large sweet potato, scrubbed and chopped into ¾-inch cubes 
½ red onion, thinly sliced into half moons
1 tablespoon plus 1 teaspoon avocado oil, divided, plus more for pan
¾ teaspoon curry powder, divided
¼ teaspoon garam masala       
¼ teaspoon salt, plus more for seasoning
4 cups packed baby spinach

For the chickpea omlette: 
1 cup chickpea flour
¾ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon ground turmeric 
1¼ cups water
½ tablespoon avocado oil

What you do:

  1. For the roasted vegetables, preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, toss sweet potato and red onion with 1 tablespoon avocado oil, ½ teaspoon of curry powder, garam masala, and salt. Spread onto prepared baking sheet, and roast in oven until sweet potato is fork-tender (about 25 minutes).
  2. In same bowl, toss spinach with remaining 1 teaspoon avocado oil and ¼ teaspoon curry powder. Place spinach on top of vegetable mixture and roast for 2 minutes more to wilt.
  3. For the chickpea omelet, in a medium bowl, whisk chickpea flour, salt, baking powder, and turmeric. Whisk in water and let sit for 10 minutes to hydrate flour.
  4. Heat a medium non-stick skillet over medium heat and brush with oil. Once hot, pour ⅓ cup batter into pan. Cook for about 1 minute, until little bubbles form on surface. Carefully run a spatula under edges of omelet, flip, and cook for 30 seconds. Transfer omelet to a rack lined with parchment paper or keep warm in oven. Cook remaining 3 omelets.
  5. To serve, divide roasted vegetables among omelets and fold over.
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