Chickpea Scramble Breakfast Bowls with Roasted Vegetables - alive magazine

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 1/2 tsp ground turmeric (add more if you love the flavor)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 Tbsp nutritional yeast
• 2 tsp extra-virgin olive oil or grapeseed, safflower or other vegetable oil
• 1 small bunch asparagus, ends trimmed and spears cut into 2 inch pieces
• 1 bunch radishes, cleaned and tops trimmed, cut into quarters
• 1 Tbsp extra-virgin olive oil or other vegetable oil
• Salt and pepper
• 1 cup uncooked quinoa
• 4 heaping cups arugula, mesclun, mâche or other mixed salad greens
• Dressing of choice (any <a href="https://www.alive.com/recipe/master-vinaigrette-dressing/" target="_blank">vinaigrette</a> or tahini dressing will work nicely)