Weekends call for a delicious cooked breakfast and this vegan cooked breakfast is sure to satisfy.
It's packed full of healthy nutrients, full of flavour and is super easy to assemble.
This breakfast is packed with protein from the beans and chickpeas, iron from the spinach, vitamin C from the tomatoes and important B vitamins from the mushrooms - It's a tray of goodness.
We love this for breakfast or brunch at the weekend and enjoy it stacked on a delicious slice of toasted sour-dough bread - It's amazing and the bread soaks up the juices from the balsamic tomatoes.
Finger licking good...
We really enjoy this recipe and we really hope you enjoy it too.
Happy Cooking!
The Food Fiesta Team
INGREDIENTS
serves 2
280g of canned chickpeas ( drained )
250g of canned beans ( baked beans or your favourite )
330g of cherry tomatoes
2x cups of fresh spinach
300g of button mushrooms cut into quarters ( or your favourite )
1 tbsp of balsamic vinegar ( to pour over the tomatoes )
1 large pinch of sea salt
1 large pinch of black pepper
1 tsp of ground cumin
1 tbsp of olive oil
METHOD
Preheat the oven to 300C
In a large oven dish add the chickpeas, beans, tomatoes, spinach and mushrooms into their own separate lines.
Season the chickpeas with cumin.
Add the balsamic vinegar to the tomatoes.
Add salt and pepper to all of it and drizzle everything with olive oil.
Cover with foil and place it on the top shelf of the oven and bake for 20-25 minutes and serve - ENJOY!
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