01/05/2026
Today’s breakfast was one of those simple but seriously satisfying wins 🙌
Healthy doesn’t have to be boring, and this one checked all the boxes—fiber-packed, flavorful, and filling.
I finally shredded some Brussels sprouts and sautéed them with chickpeas, warm spices, and just a touch of avocado oil. Paired it with a quick microwave sweet potato topped with Dijon mustard, and wow… so good. This combo kept me full and energized without feeling heavy.
Sometimes the best meals are the ones that come together fast and still make you feel great 💚
🥗 Savory Brussels Sprouts & Chickpeas with Dijon Sweet Potato
Ingredients
• 6 Brussels sprouts, shredded
• 1 can chickpeas, drained and rinsed
• 1 small sweet potato
• 1 teaspoon avocado oil
• ½ teaspoon garlic (minced or powder)
• ½ teaspoon cumin
• Salt & pepper, to taste
• ~2 tablespoons Dijon mustard
Instructions
1. Shred Brussels sprouts.
2. Heat avocado oil in a skillet over medium heat.
3. Add Brussels sprouts and sauté for 3–4 minutes until softened.
4. Stir in chickpeas, garlic, cumin, salt, and pepper. Cook another 3–5 minutes until warmed through.
5. Slice sweet potato, microwave for ~4 minutes until tender.
6. Top sweet potato with Dijon mustard.
7. Serve together and enjoy!
📊 Estimated Nutrition (entire meal)
• Calories: ~400–420
• Protein: ~13–15g
• Carbohydrates: ~55–60g
• Fiber: ~14–16g
• Fat: ~9–11g
High in fiber, plant-based protein, vitamin A, vitamin C, and gut-friendly nutrients 🌱
