Vegan Breakfast Burrito Bowl

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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