Smoky Chickpea & Egg Power Bowl with Creamy Tahini Drizzle

Jumpstart your day with a protein-packed bowl that’s both smoky and creamy. Fresh eggs, chickpeas, and a zingy tahini drizzle come together for maximum flavor and nutrition. It’s the perfect quick‑meal for busy days or post‑workout refuel.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup cooked chickpeas, drained
• 2 large eggs
• 1/4 cup quinoa, cooked (optional for extra carbs)
• 1 cup baby spinach, roughly chopped
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• 1 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp warm water
• 1 tsp maple syrup
• Optional: avocado slices, cucumber ribbons

Instructions

1. Heat olive oil in a medium skillet over medium heat.
2. Add chickpeas, smoked paprika, cumin, cayenne, salt, and pepper. Cook, stirring, until the chickpeas are lightly browned and heated through, about 5 minutes.
3. Push chickpeas to one side. Crack eggs into the pan, scrambling them until just set. Mix gently to combine with chickpeas.
4. Add cooked quinoa and spinach to the skillet, tossing everything together until spinach wilts, about 2 minutes.
5. In a small bowl, whisk tahini, warm water, lemon juice, maple syrup, and a pinch of salt until smooth. Adjust consistency with extra water if needed.
6. Serve the chickpea‑egg mixture in bowls. Drizzle the creamy tahini sauce over the top.
7. Garnish with fresh cilantro and optional avocado or cucumber ribbons for extra freshness.
8. Enjoy immediately while warm, or let the bowl cool and reheat in a skillet for up to 1 hour.

Chef's Note

To intensify the smoky flavor, toast the chickpeas in a dry skillet for an extra minute before seasoning. The tahini drizzle can also be spiced with a pinch of smoked paprika for extra depth.

Make-Ahead Tips

This bowl holds well for 1–2 days in an airtight container. Reheat gently in a skillet or microwave, then top with fresh tahini sauce.

Substitutions

Use tofu scramble instead of eggs for a vegan version. Swap quinoa for brown rice or barley. Replace tahini with a cashew‑based sauce for a different nutty flavor.