Vegan Breakfast Burrito Bowls with Black Beans

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 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

• 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 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.

Step 2: Cook the tofu scramble.

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

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 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.

Recipe FAQs

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.