Vegan Chickpea Omelette with Curried Sweet Potato and Spinach
5 from 1 vote
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By Desiree Nielsen

This Vegan Chickpea Omelette with Curried Sweet Potato and Spinach recipe is an exclusive from Desiree Nielsen’s new cookbook Good for Your Gut: A Plant-Based Digestive Health Guide and Nourishing Recipes for Living Well. Click here to find out where you can order it.

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Vegan Chickpea Omelette with Curried Sweet Potato and Spinach

Vegan Chickpea Omelette with Curried Sweet Potato and Spinach from Desiree Nielsen’s Good for Your Gut

5 from 1 vote
When I was transitioning to a plant-based diet, dairy substitutes came easy to me, but I could not figure out how to recreate my favourite egg-based dishes. Then some genius figured out that chickpea flour—a staple in many South Asian kitchens—would work. Chickpea flour offers filling protein and plenty of minerals to make it a truly nutritious substitute. This omelette is one of my favourite breakfasts and it also transitions into a terrific dinner. Once you master it, you can stuff this omelette with any of your favourite fillings—from spinach and tofu feta cheese to roasted red peppers and onions.
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Author: Desiree Nielsen
Servings: 4 servings

Ingredients

  • ROASTED VEGETABLES
  • 1 large sweet potato scrubbed and chopped into ¾-inch (2 cm) cubes (about 3 cups/750 ml)
  • ½ red onion thinly sliced into half-moons
  • 1 tablespoon 15 ml + 1 teaspoon (5 ml) avocado oil, divided, plus more for the pan
  • ¾ teaspoon 3 ml curry powder, divided
  • ¼ teaspoon 1 ml garam masala
  • ¼ teaspoon 1 ml salt, plus more for seasoning
  • 4 cups 1 L packed baby spinach
  • CHICKPEA OMELETTE
  • 1 cup 250 ml chickpea flour
  • ¾ teaspoon 3 ml salt
  • ¼ teaspoon 1 ml baking powder
  • ¼ teaspoon 1 ml ground turmeric
  • cups 300 ml water

Instructions

  • Roast the vegetables: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a medium bowl, toss the sweet potato and red onion with 1 tablespoon (15 ml) of the avocado oil, ½ teaspoon (2 ml) of the curry powder, garam masala, and salt. Spread the vegetable mixture onto the prepared baking sheet, ensuring that the red onion is not close to the edges of the sheet to avoid burning. Roast until the sweet potato is fork-tender, 23 to 25 minutes.
  • Toss the spinach in the same bowl with the remaining 1 teaspoon (5 ml) avocado oil and ¼ teaspoon (1 ml) curry powder, and a pinch of salt. Place the spinach on top of the vegetable mixture and roast for 2 minutes more to wilt the spinach.
  • Make the chickpea omelette: In a medium bowl, whisk together the chickpea flour, salt, baking powder, and turmeric. Whisk in the water and let sit for 10 minutes to hydrate the flour.
  • Heat a medium nonstick skillet over medium heat and brush with a bit of avocado oil. When the oil is hot, pour ⅓ cup (75 ml) of the batter into the pan. (You should hear it sizzle. If the pan is not hot enough, it might be harder to flip the omelette.) Cook for about 1 minute. You’ll see little bubbles on the surface, and it should look dry. Carefully run a spatula under the edges of the omelette, flip, and cook for 30 seconds. Transfer the omelette to a rack lined with parchment paper or keep warm in the oven. Cook the remaining 3 omelettes.
  • To serve, divide the roasted vegetables among the omelettes along one side and fold over.

Notes

You can make these omelettes ahead of time, which makes them great for meal prep. Keep the roasted vegetable mixture separately in an airtight container in the fridge. Store the omelettes, separated by parchment paper to avoid sticking, in a large airtight plastic bag in the fridge for up to 3 days. Reheat the omelettes in a nonstick skillet, covered, for a minute or so.
Find more recipes by Desiree on her website and Instagram.
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Vegan Chickpea Omelette with Curried Sweet Potato and Spinach from Desiree Nielsen’s Good for Your Gut

Excerpted from Good for Your Gut by Desiree Nielsen. Copyright © 2022 by Desiree Nielsen. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Desiree Nielsen's new cookbook Good for Your Gut: A Plant-Based Digestive Health Guide and Nourishing Recipes for Living Well.

Click here to order your copy.

About the Author

DESIREE NIELSEN is a registered dietitian and bestselling author of Eat More Plants. She has been featured in publications such as Best Health, Canadian Living, Chatelaine, Family Circle, SELF, Hello! Canada, People, Parade, Prevention, Eating Well, and on The mindbodygreen Podcast. Desiree appears regularly on local and national television including The Marilyn Denis Show, The Social and Breakfast Television, and is the host of The Allsorts Podcast. She lives in Vancouver, Canada.

About the Book

Featuring over 90 beautifully illustrated plant-based recipes created to protect, heal, or soothe your gut, Good for Your Gut will help guide you toward a deeper understanding of what it means to be healthy.

Understanding how our gut impacts our overall well-being has grown to the point that better digestive health is essential for everyone—not just for those with digestive conditions. A well-functioning gut means a healthy body and a healthy life. In Good for Your Gut, registered dietitian Desiree Nielsen explains the gut health and mind-body connection and offers strategies to heal your gut when it’s imbalanced.

In Good for Your Gut, you’ll discover how to fuel gut health with anti-inflammatory plant-based foods and lifestyle strategies—from movement to managing stress—for a truly holistic approach to health and wellness. All the recipes are packed with flavour and delicious to eat even if you don’t suffer from digestive distress and are ideal for a healthy plant-forward lifestyle.

Along with expert advice and the latest research, Good for Your Gut is packed with information on the best foods to improve your digestion and the most effective ways to support your gut health. Inside you’ll find delicious and gut-friendly recipes including Chickpea Umami Burgers (Heal), Breakfast Cookies (Protect), Plum and Radicchio Salad with Tahini Yogurt Dressing (Protect), Zucchini Cacio e Pepe (Heal), Creamy Tomato and White Bean Soup with Crispy Kale (Soothe), Lemon Olive Oil Cake (Soothe), Chocolate and Peanut Butter Caramel Shortbread Bars (Heal), and Tofu Sofrito Bowls (Heal).

If you loved this vegan chickpea omelette, check out more exclusive recipes from Good For Your Gut!

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