Vegan Breakfast Burrito Bowls
A burrito-inspired breakfast bowl with roasted sweet potatoes, tofu scramble, black beans and a quick salsa that's perfect for a healthy breakfast meal prep.
Servings: 4
Ingredients
For the Roasted Sweet Potatoes
- 4 cups cubed sweet potato ½-inch cubes, 486 g
- 2 tsp olive oil or other cooking oil
- ½ tsp smoked paprika
- ½ tsp ground cumin
- salt and pepper
For the Tofu Scramble
- 1 350-400 g block firm or extra-firm tofu patted dry
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp chili powder
- ½ tsp black salt kala namak, plus more to taste
- ¼ tsp turmeric
- 1 tbsp tahini
- 3 tbsp nutritional yeast
- ½ cup unsweetened oat or almond milk
- 2 tsp olive oil or other cooking oil
For the Salsa
- 1-2 tomatoes diced (1 ½ cups, 245 g)
- 1/2 a white onion finely diced (¾ cup, 90 g)
- 1 small jalapeno finely diced, remove seeds for less heat
- 2 tbsp lime juice
- 1 clove garlic minced
- ½ cup cilantro finely chopped
- salt to taste
For the Chipotle Tahini Sauce (Optional)
- 3 tbsp tahini
- 1 tbsp nutritional yeast
- 2 tbsp lime juice
- 3-4 tbsp water to thin sauce
- 1 tsp chipotle in adobo sauce
- Salt
For the Burrito Bowls
- 1 19 oz can black beans drained and rinsed
- 1 avocado diced
- hot sauce
- cilantro
- lime
Instructions
- Prep: Preheat Oven to 425 F and line a baking sheet with parchment paper.
- Roast Sweet Potatoes: To the baking sheet, add cubed sweet potatoes, oil, smoked paprika and cumin. Season with salt and pepper, then toss to coat. Roast for 20-25 min, tossing halfway through, until tender and golden.
- Mix Tofu Sauce: Meanwhile, to a medium bowl, add garlic powder, onion powder, chili powder, black salt, turmeric, tahini and oat milk. Whisk until smooth. Set aside.
- Cook Tofu Scramble: In a large skillet, heat 1 tbsp oil over medium-high heat. While the pan is heating, crumble the tofu with your hands into bite sized pieces. When the pan is hot, add crumbled tofu. Cook for 6-8 min, stirring occasionally, until golden-brown all over.
- Reduce heat to medium-low. Add sauce to the pan. Cook for 3-4 min, stirring often, until tofu absorbs sauce, but it’s still creamy in texture. Season with more black salt and pepper to taste.
- Make Salsa: While the tofu scramble is cooking, combine tomatoes, onion, jalapeno, lime juice and cilantro in a medium bowl and stir to combine. Season with salt, then stir to combine.
- Serve: Divide roasted sweet potatoes and tofu scramble between bowls. Top with salsa, black beans and sliced avocado. Sprinkle with fresh cilantro, if desired. Squeeze over a lime wedge, to taste. Drizzle with hot sauce, if desired.
Notes
The sweet potato amount doesn't have to be exact. Use 1-2 medium to large sweet potatoes, or roughly 4 cups cubed.
Individual components or assembled bowls will keep in airtight containers in the fridge for up to 4 days.
Nutrition facts do not include sauce. With optional sauce, the bowls are 599 calories with 27F/66C/27P.
Nutrition
Serving: 1bowl | Calories: 527kcal | Carbohydrates: 63g | Protein: 24g | Fat: 21g | Sodium: 632mg | Fiber: 20g | Sugar: 8g