Smoked Trout Breakfast Bowl

Method

  1. Drain the 400g can of chick peas. Toss the chick peas with the salt and paprika and bake for  approximately 30 minutes at 180°C (160°C fan forced). Remove and let cool.
  2. In the meantime, lay sweet potato chunks onto a lined baking tray. Season lightly with salt and pepper and bake in oven for approximately 15 minutes, or until tender to your taste.
  3. While chick peas and sweet potato are cooling, begin assembling your bowl.
  4. Drain the smoked trout fllets. Cook your microwave rice and let cool slightly.
  5. Fill the bowl the with spinach and then add the other ingredients (rice, sweet potato, trout and avocado) in sections, working your way around the bowl until it is filled.
  6. Add the roasted chick peas to the centre.
  7. Drizzle with olive oil and sprinkle with the hemp seeds.
  8. Enjoy immediately!