Chickpea Flour Scramble with Baked Sweet Potato

For the Chickpea Flour Scramble:

1. Heat a skillet over medium heat and add some olive oil. Add diced onion, mushrooms, and spinach (or your preferred vegetables) and sauté for 3-4 minutes.
2. While veggies are cooking, prepare the chickpea mixture: In a separate bowl, whisk together 1/2 cup chickpea flour, 1/2 cup unsweetened almond milk, 2 tablespoons nutritional yeast, 1/2 teaspoon turmeric, 1/2 teaspoon garlic powder, and a sprinkle of pepper and salt.
3. Add the chickpea batter evenly to the pan with the sautéed vegetables.
4. Let the batter sit for 1-2 minutes, then start cutting it up with a spatula and flipping it. Cook for about 4-5 minutes until it's no longer liquid or soft.

For the Baked Sweet Potato:

1. Bake a sweet potato at 425°F (220°C) for 50 minutes. You can eat it warm or cold.

To Assemble:

1. Load the cooked chickpea scramble into the baked sweet potato. Top with 1/4 avocado, jalapeños, sriracha, and salsa.