Vegan Sweet Potato Breakfast Burritos
on Nov 18, 2017, Updated Jul 24, 2024
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These vegan sweet potato breakfast burritos can be prepared ahead of time and make a healthy and satisfying vegan breakfast option.
They’re filled with sweet potato, tofu scramble, kale, vegan sausage and avocado but you can easily change it up to include things like salsa, vegan cheese, black beans, spinach or refried beans.
Don’t feel like a burrito? Try them as sweet potato breakfast tacos or just throw everything in a bowl and dig in.
What to Put in Your Breakfast Burritos
The fun part! Deciding what to put in your sweet potato breakfast burritos. There are so many options. Here’s what went in mine:
- roasted or baked sweet potato
- sautéed kale
- Field Roast Mexican Chipotle Sausage
- tofu scramble
- avocado
- salsa
It was awesome but there are plenty of delish ways you could change it it up. How about:
- black beans instead of the sausage, or add both
- homemade veggie patty instead of the sausage
- refried beans
- vegan cheese
- vegan sour cream, homemade or store-bought
- vegan ranch sauce
- cilantro
- cashew chipotle sauce
- chimmichurri sauce
- chickpea scramble instead of tofu scramble
- lettuce or spinach instead of kale
- tofu sofritas
- cashew garlic cilantro crema
To make these burritos, pop the sweet potato in the oven and while they cook, prep the tofu and kale. Once everything is ready either toss it all in a bowl or roll it up in your favourite tortilla and enjoy.
More Vegan Breakfast Ideas
- Easy Banana Baked Oatmeal
- Simple Creamy Banana Oatmeal
- Vegan Breakfast Burrito Bowl
- Easy Vegan Breakfast Skillet
- Sweet Potato Breakfast Hash
These vegan black bean burritos would make a yummy breakfast too!
Vegan Sweet Potato Breakfast Burritos
Ingredients
For the Roasted Sweet Potato
- 1 medium sweet potato, cubed
- salt and pepper
- 1/2 tsp olive oil
For the Tofu Scramble
- 1 400 g package extra-firm tofu
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tbsp soy sauce
- 1 tbsp nutritional yeast, optional
- 1/4 cup water, plus more if it starts to dry out
- For the Sautéed Kale
- 1 bunch of kale, de-stemmed and finely chopped
- either water or a bit of oil to sauté
For the Burritos
- 4 large tortillas, gluten-free if needed
- 1/2 cup salsa, optional filling
- 1 avocado
- 2 vegan sausages, sliced
Instructions
- Pre-heat the oven to 425 degrees. Cube the sweet potato and place it on a parchment paper or silicone mat-lined baking sheet. Drizzle with the olive oil, season with salt and pepper and toss to coast. Roast until tender, approximately 20-25 minutes.
- While the sweet potato is cooking, crumble the tofu into a pan then add the rest of the tofu scramble ingredients and cook until the water is gone over medium heat. Remove from pan.
- Tear or chop the kale leaves away from the stems, finely chop then add to the pan and either saute in 1-2 tbsp water or 1 tsp olive oil until softened. Don't overcook. You just want it slightly softened and a nice, dark green colour.
- Divide the roasted sweet potato, tofu scramble, kale, avocado and 1/2 a sliced vegan sausage between 4 large tortillas. If desired salsa and/or vegan sour cream. Fold in two sides then roll it up to create a burrito. Either server immediately or wrap in foil and store in the fridge to be reheated later.
This recipe has become something that I eat on a weekly basis. It is soo good, and not just for breakfast, but for any meal! =)
Well I love to hear that! Thanks!
These have become a weekly routine for me to make these. I freeze them, and they make wonderful work lunches or just a very easy supper or breakfast. I am so happy to have found this delicious, very healthy recipe!
Any tips on storing these if I prep them at the beginning of the week? Most breakfast burritos require freezing and re-heating in the microwave but I dont have access to a microwave so I was wondering if I could make these and just keep them in the fridge for the week. Will they keep for that long just in the fridge?
They might get a little soggy. I would recommend storing the ingredients separately in the fridge and then preparing as needed each day. Mix up the scramble, sausage and sweet potato and that will keep in a container for up to 5 days, then add to your tortilla each day.
I decided to have this for lunch today, it was delicious. I make a couple of changes though (as I usually do), since it was my first time eating kale I did a bit research (a quick one) online before and apparently it is not a very good idea to eat raw kale so I cooked it with my scrambled tofu to which i also added onion, garlic and some tomatoes. I skipped the sausage but added some alfalfa sprouts (just because I had it), also new for me. Overall I enjoyed every bite.
Cool, sounds great with sprouts! So glad you enjoyed it. 🙂 Thanks for your comment!
These are so easy to make! I made 5 and heat one up every morning. I added some vegan mayo and sriracha to mine and they give me a reason to get out of bed in the morning 🙂
These burritos are soooo healthy!! In love with this recipe <3
Yum! This looks like the perfect breakfast for a weekend morning.