These easy vegan breakfast burrito bowls with black beans, tofu scramble, salsa and sweet potatoes are perfect for breakfast meal prep or a hearty breakfast any day of the week.

Breakfast burrito bowl with tofu scramble, black beans, roasted sweet potato and salsa all mixed together.

About the Recipe

Introducing vegan breakfast bowls, a delicious combo of plant-based ingredients that offer a protein-packed start to your day. They’re flavourful, nutritious, balanced and satisfying!

If you’re looking for savory breakfast ideas, burrito-inspired bowls make a great choice.

They’re an excellent way to boost nutrition at breakfast and allow the freedom to mix-and-match ingredients according to your preferences or whatever you have available.

For more savory breakfasts like this, this Vegan Savory Oatmeal, Vegan Breakfast Casserole, Vegan Breakfast Tacos Recipe and Sweet Potato Breakfast Hash are all nutritious as well.

For more breakfast meal prep ideas, we like these Sweet Potato Breakfast Bowls, Carrot Cake Baked Oatmeal and Peanut Butter Jelly Chia Pudding.

While it may seem like there are several components to this dish, rest assured the bowls come together easily, plus they’re perfect for making ahead so you’ve got a healthy breakfast ready to go on busy mornings.

Ingredient Notes

Collage of all ingredients needed for making a vegan breakfast burrito bowl with salsa, roasted sweet potatoes and tofu scramble, each ingredient is labelled.
  • Tofu: You can use firm or extra-firm tofu for the tofu scramble.
  • Kala Namak: Also known as black salt and available in well-stocked grocery stores or online. This adds an eggy taste to the tofu scramble.
  • Tahini: This adds the perfect creaminess to the tofu scramble so I’d recommend using it. Tahini is much like any nut butter but made with sesame seeds. Look for tahini wth just one ingredient: sesame seeds.
  • Oil: You’ll need a little cooking oil for the sweet potato and tofu scramble. I used olive oil but you can use any cooking oil you prefer.
  • Nutritional Yeast: Adds flavour and colour to the tofu scramble.
  • Milk: You can use any unsweetened plant-based milk for the tofu scramble.
  • Sweet Potato: This can be substitute with potato or even squash.
  • Jalapeno: If you don’t want the pico de gallo too spicy, be sure to remove the seeds from the jalapeno. Be sure to wash your hands well after handling the jalapeno.
  • Onion: You can use white onion, yellow onion or red onion.
  • Black Beans: Canned black beans are suitable. You can substitute pinto beans.

This list is not extensive. Please see the recipe card at the end of the post for the complete ingredient list with measurements.

Variations & Additions

  1. Fajita Veggies: Cook thinly sliced bell peppers and onions in a pan until softened following the veggie portion of this fajita recipe.
  2. Corn: Add corn, roasted corn or mix the black beans with corn, cilantro and lime.
  3. Greens: Serve everything over a bed of baby spinach or massaged kale.
  4. Garnishes: Add sour cream, pickled onion, pumpkin seeds, sprouts, chives or green onion.
  5. Rice: For an extra hearty breakfast, serve everything over white rice, brown rice, quinoa or cauliflower rice.
  6. Alternative Dressings & Salsa: Chimichurri sauce, avocado corn salsa, cilantro lime dressing, avocado sauce, Southwest sauce, chipotle cashew sauce.
  7. Additional Protein: Add crumbled tempeh, tempeh bacon, plant-based breakfast sausage, or make sofritas instead of tofu scramble.
  8. Cheese: Sprinkle with shredded cheddar cheese or cojita cheese.
  9. Burritos: Wrap it all up in a large tortilla instead of making bowls or check out these breakfast burritos and sweet potato breakfast burritos.
  10. Beans: Try any refried beans or these Instant Pot refried beans instead of or in addition to black beans.

Step-by-Step Instructions

Step 1: Make the roasted sweet potatoes.

Cube the sweet potato and place on a baking sheet lined with parchment paper. Add the paprika, cumin, oil, salt and pepper and toss to coat.

Roast the sweet potato for 20-25 minutes until tender and browned.

Cubed sweet potato on a baking sheet.

Step 2: Cook the tofu scramble.

Creamy, yellow sauce in a glass measuring up with spoon in it.

Mix the tofu scramble sauce in a small bowl or any container until smooth.

A skillet of scrambled tofu crumbles.

Crumble the tofu, cook for a few minutes in a pan, then add the sauce and cook until the tofu absorbs most of the sauce.

Step 3: Prepare the fresh salsa.

Chop the tomato, onion, jalapeno and cilantro and add them to a bowl with the lime juice. Season to taste with salt.

Mixing bowl of fresh salsa with onion, jalapeno and tomato.

Step 4: Mix the optional tahini chipotle sauce.

Add everything to any bowl or container and mix until completely smooth.

You don’t necessarily need the extra sauce. The bowls are quite flavourful with the tofu scramble and salsa but it’s there if you want to try it.

Creamy sauce in a small bowl with a spoon in it.

Step 5: Assemble the burrito bowls.

Divide the tofu scramble, sweet potato and black beans between 3-4 servings.

Top each with salsa, avocado and the optional sauce, if using. Serve with extra hot sauce, lime and cilantro, if desired.

Breakfast burrito bowl with cilantro, tofu scramble, black beans, roasted sweet potato, chipotle sauce and hot sauce drizzled over top.

Recipe FAQs

Can I use a different protein source instead of tofu scramble?

Certainly! Tofu scramble is a popular vegan option, but you can use other protein sources like tempeh, seitan, egg, or plant-based sausage crumbles. Just cook them according to your preferred seasoning and texture, and they can be a delicious addition to your burrito bowl.

Can I make this recipe in advance for meal prep?

Yes, absolutely! Vegan breakfast burrito bowls are perfect for meal prep. You can prepare all the components in advance and assemble them when you’re ready to eat or store them as assembled bowls.

Either store each component separately in airtight containers in the refrigerator then assemble your bowls as needed or divide everything between 3-4 meal prep containers. The ingredients will keep separately or assembled for up to 4 days.

Breakfast burrito bowl with cubed roasted sweet potato, fresh pico de gallo, black beans and tofu scramble.

Storing & Reheating

  • Let the components cool before covering and storing.
  • You can store the components separately and assemble them at serving or store the bowls assembled. They will stay freshest if the ingredients are stored separately. Use airtight containers for each item and store for up to 4 days in the fridge. Assembled and reheat as needed.
  • Store the assembled bowls up to 4 days in the fridge. Leave the avocado off until serving. You can add the salsa or keep it separate if you prefer. I just store everything together but if you’d prefer not to reheat the salsa then store it separately.
  • Reheat assembled bowls in the microwave, in a pan on the stovetop or in a covered oven-safe dish in the oven at 350F until heated through.

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Breakfast burrito bowl with cilantro, tofu scramble, black beans, roasted sweet potato, chipotle sauce and hot sauce drizzled over top.

Vegan Breakfast Burrito Bowl Recipe

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  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegan
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A burrito-inspired breakfast bowl with roasted sweet potatoes, tofu scramble, black beans and a quick salsa that’s perfect for a healthy breakfast meal prep.


For the Roasted Sweet Potatoes

  • 4 cups cubed sweet potato (½-inch cubes, 486 g)
  • 2 tsp olive oil, or other cooking oil
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • salt and pepper

For the Tofu Scramble

  • 1 350-400g block firm or extra-firm tofu, patted dry
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp chili powder
  • ½ tsp black salt (kala namak), plus more to taste 
  • ¼ tsp turmeric
  • 1 tbsp tahini
  • 3 tbsp nutritional yeast
  • ½ cup unsweetened oat or almond milk
  • 2 tsp olive oil, or other cooking oil

For the Salsa

  • 12 tomatoes, diced (1 ½ cups, 245 g)
  • 1/2 a white onion, finely diced (¾ cup, 90 g)
  • 1 small jalapeno, finely diced, remove seeds for less heat
  • 2 tbsp lime juice
  • 1 clove garlic, minced
  • ½ cup cilantro, finely chopped
  • salt, to taste

For the Chipotle Tahini Sauce (Optional)

  • 3 tbsp tahini
  • 1 tbsp nutritional yeast
  • 2 tbsp lime juice
  • 34 tbsp water, to thin sauce
  • 1 tsp chipotle in adobo sauce
  • Salt

For the Burrito Bowls

  • 1 19 oz can black beans, drained and rinsed
  • 1 avocado, diced
  • hot sauce
  • cilantro
  • lime


  1. Prep: Preheat Oven to 425 F and line a baking sheet with parchment paper.
  2. Roast Sweet Potatoes:  To the baking sheet, add cubed sweet potatoes, oil, smoked paprika and cumin. Season with salt and pepper, then toss to coat. Roast for 20-25 min, tossing halfway through, until tender and golden. 
  3. Mix Tofu Sauce:  Meanwhile, to a medium bowl, add garlic powder, onion powder, chili powder, black salt, turmeric, tahini and oat milk. Whisk until smooth. Set aside.
  4. Cook Tofu Scramble: In a large skillet, heat 1 tbsp oil over medium-high heat. While the pan is heating, crumble the tofu with your hands into bite sized pieces. When the pan is hot, add crumbled tofu. Cook for 6-8 min, stirring occasionally, until golden-brown all over.  
  5. Reduce heat to medium-low. Add sauce to the pan. Cook for 3-4 min, stirring often, until tofu absorbs sauce, but it’s still creamy in texture. Season with more black salt and pepper to taste.
  6. Make Salsa: While the tofu scramble is cooking, combine tomatoes, onion, jalapeno, lime juice and cilantro in a medium bowl and stir to combine.  Season with salt, then stir to combine.
  7. Serve: Divide roasted sweet potatoes and tofu scramble between bowls.  Top with salsa, black beans and sliced avocado. Sprinkle with fresh cilantro, if desired. Squeeze over a lime wedge, to taste.  Drizzle with hot sauce, if desired.


The sweet potato amount doesn’t have to be exact. Use 1-2 medium to large sweet potatoes, or roughly 4 cups cubed.

Individual components or assembled bowls will keep in airtight containers in the fridge for up to 4 days. 

Nutrition facts do not include sauce. With optional sauce, the bowls are 599 calories with 27F/66C/27P.


  • Serving Size: 1 bowl
  • Calories: 527
  • Sugar: 8 g
  • Sodium: 632 mg
  • Fat: 21 g
  • Carbohydrates: 63 g
  • Fiber: 20 g
  • Protein: 24 g