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Vegan Breakfast Burrito Bowl

  • Author: Deryn Macey

This vegan breakfast burrito bowl features all the best breakfast burrito ingredients all loaded into a healthy and delicious bowl. This bowl is gluten-free, high in protein and fibre, can be made ahead of time and features a creamy, spicy chipotle sauce to top it all off.


Scale

Ingredients

For the Roasted Potatoes

  • 1 russet potato (or more if needed)
  • sprinkle of salt and pepper

For the Cashew Chipotle Sauce

  • 2/3 cup raw cashews
  • 1/2 cup water
  • 3 cloves garlic
  • 3 chipotle peppers in adobo plus 2 tsp of the adobo sauce
  • 2 tbsp lime juice
  • 1 tsp cumin
  • 10 drops liquid stevia, 2 small pitted dates (10 g), a few dashes of liquid stevia or splash of agave syrup

For the Tofu Scramble

For the Pico de Gallo

  • 1 tomato, diced
  • 1 jalapeno, diced
  • 1 small diced white onion
  • handful of chopped cilantro, about 1 cup lightly packed
  • 12 tbsp fresh lime juice, to taste
  • 1/2 tsp sea salt, or more to taste

For the Burrito Bowl

  • lightly steamed or massaged finely chopped kale
  • diced avocado
  • black beans

Instructions

To Make the Roasted Potatoes

  1. Place the cubed potatoes on a parchment paper or silicone mat-lined baking sheet.
  2. Sprinkle with salt and pepper and toss to coat.
  3. Roast at 400 degrees until tender, browned and puffy. Approximately 30 minutes.

To Make the Cashew Chipotle Sauce

  1. Add all ingredients to a blender or food processor and mix until smooth and creamy. Add more water if needed to adjust consistency.
  2. Makes enough for 4-5 bowls. Store any extra in the fridge.

To Make the Tofu Scramble

  1. Add all ingredients to a pan and cook over medium-high heat until the water is gone and it’s heated through. Add more water if needed as it’s cooking.

To Make the Pico de Gallo

  1. Mix all ingredients together in a bowl.
  2. Store any leftovers in the fridge.

For the Burrito Bowl

  1. Build the bowl by adding a few scoops of scramble, black beans and roasted potatoes to a bowl.
  2. Top with avocado, chipotle sauce and pico de gallo.