Who doesn’t love a good breakfast burrito? For this take on the classic breakfast option, I decided to skip the wrap and load all the best breakfast burrito ingredients into a healthy and delicious, vegan breakfast burrito bowl. This bowl features tofu scramble, black beans, roasted potatoes, avocado, pico de gallo and a tangy and spicy chipotle sauce. You can make this burrito bowl the morning off or prep the ingredients ahead of time for a quick and easy but majorly tasty week day breakfast option.

Easy Roasted Potatoes

I debated what to do for the potato portion of this burrito bowl. Shredded potato hash browns, roasted sweet potatoes, pan-fried potatoes…but in the end I settled on easy, oil-free roasted potatoes. I wanted to keep this recipe really easy and these roasted potatoes are the easiest there is. Plus but roasting them in the oven it frees up the stove top for the tofu and black beans.

To make oil-free roasted potatoes, simply cube a potato, place on a baking sheet, sprinkle with spices and roast at 400 degrees until browned and tender. This usually takes around 40 minutes for a russet potato. You can use sweet potato if you prefer, both are delicious in this bowl.

Cashew Chipotle Sauce

As far as I’m concerned the best part of any bowl is the sauce. A good sauce always take the rest of the ingredients to the next level. For this breakfast bowl, I decided on an easy chipotle sauce made with cashews and chipotle peppers in adobo. You should be able to find a tin of chipotle peppers in adobo at most grocery stores. It’s usually located with other Mexican foods like tacos, salsa and refried beans. You’ll blend up the cashews with the chipotle peppers, garlic, lime cumin and a tiny bit of sweetener. The result is addictive, creamy, can be used on this bowl and just about anything else. I’m hooked on the stuff.

Tofu or Chickpea Scramble

In the recipe below I share a tofu scramble but if you want to with things up you could also make this bowl with chickpea scramble. They’re very similar except that one is made with tofu and one is made with chickpeas. Both are delicious. I use nutritional yeast in my scrambles but if you don’t have any it’s not totally necessary, although I’d definitely recommend it. In addition to the nutritional yeast, I use turmeric and garlic powder in this simple scramble. You could also add a pinch of red pepper flakes if you like a little spice.

For more details on tofu scrambles check out my post on How to Make Tofu Scramble. If you’d like to know more about nutritional yeast, check out my post all about nutritional yeast and how to use it.

Vegan Breakfast Burrito Bowl Recipe

Alright, to make this delicious, healthy and filling breakfast bowl, you’ll need tofu scramble, avocado, roasted potatoes, black beans, kale, chipotle sauce and pico de gallo.

Recipe Options

• Swap the potatoes for sweet potatoes
• Swap the potatoes for roasted butternut squash
• Skip the chipotle sauce and try avocado sauce
• Try chickpea scramble instead of tofu scramble
• Try pinto beans instead of black beans
• Try it with vegan pesto instead of chipotle sauce
• Try it with chimichurri sauce instead of chipotle sauce
• Take the avocado to the next level and make guacamole
• Wrap it all up in a tortilla (see my healthy breakfast burrito for inspiration)
• Try it with red rice instead of potatoes
• Try it with avocado corn salsa instead of pico de gallo

Make It Your Own

I hope that gives you some ideas for how to make this bowl your own. You can follow my recipe exactly and it will be delicious but like many of my “recipes”, it’s more of a guideline to create your own version of this dish.

More Savour Vegan Breakfasts

Here are some more savour vegan breakfast recipes to try:

• Sweet Potato Breakfast Burritos
• Savoury Vegan Breakfast Bowl
• Tempeh Bacon Breakfast Bowl
• Vegan Breakfast Tacos
• Vegan Breakfast Skillet

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