Sweet Potato Breakfast Burritos

5 from 3 votes

These vegan sweet potato breakfast burritos can be prepared ahead of time and make a 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.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast

Cuisine: Amercian

Diet: Vegan

Servings: burritos

Author: Deryn Macey

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.

Nutrition