avo-egg rice cakes
sweet yellow beans
sweet yellow peas
Mash the avocado using a fork, and mix it with the freshly squeezed lemon juice and a pinch of salt, and spread it on the rice cakes.
Cut the eggs into thin slices, or cubes and ass them on top.
Preheat the oven to 400F.
If you are using canned yellow beans just rinse and drain them. If you have frozen or fresh ones, toss them into boiling water and cook them for 10-15 minutes first.
Once drained, add them to a bowl and mix it together with 1 tablespoon olive oil, onion powder, ground cumin, salt, and pepper. Add them to one side of a baking sheet.
Peel and cut the sweet potato into small cubes or circles. Add it to the other side of the baking sheet, drizzle olive oil, salt, and pepper.
Oven bake them for 15 minutes. Once ready, add them to a bowl and add a tahini dressing* on top.
*For the tahini dressing just mix:
Mix all of the ingredients for the salad in a bowl, drizzle olive oil, balsamic vinegar, salt, and pepper.
To roast the chickpeas, add your favorite spices and oven bakes them for 10 minutes in a preheated 400F oven.
Heat a pan over medium-low heat.
Mix all of the ingredients and toss them in the pan and sprinkle salt. Cook them for 1-2 minutes, while stirring with a wooden spoon.
You can also make a bunch, and store it in a jar for future snacking.