Vegan Breakfast Burrito Bowl Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 25 mins
1 medium sweet potato, cut into bite-sized pieces
1 tbsp maple syrup
1/2 tsp salt
1 medium red onion, chopped
1 can jackfruit, draind
1/2 tsp sea salt
1 tbsp paprika
1 tsp garlic granules
1/2 can chopped tomatoes
1 tbsp tomato paste
1/2 cup plant based milk
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 tbsp tamari
1 tbsp nutritional yeast
1 tbsp apple cider vinegar
1 lemon, juice of
2 cups lettuce, chopped
2 large tomatoes, chopped
1 large avocado
1/4 cup sweetcorn
2 tbsp tahini
1Preheat the oven to 200 degrees C/400 F.
2Mix together the sweet potato, maple syrup and salt. Transfer to a baking tray and bake for 15-25 minutes, depending on the size of your potato chunks (more may be necessary if they are larger).
3To start, sauté the onion for a couple of minutes to soften it.
4Add the jackfruit, sea salt, paprika, and garlic granules. Cook for a further 2-3 minutes, before adding the chopped tomatoes, tomato paste and plant based milk.
5Simmer over a medium heat for 8-10 minutes, until thick and fragrant. Use this time to make the black beans
6Add all the ingredients to a saucepan. Cook for around 5 minutes, stirring frequently and pressing down some of the beans to create a 'refried bean texture'.
7Serve the sweet potato, jackfruit and black beans in a large bowl with lettuce, tomatoes, avocado, sweetcorn, and a generous drizzle of tahini.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.