Vegan Breakfast Burrito Bowl:
A Hearty, Flavorful Start to Your Day

A vibrant bowl filled with scrambled tofu, black beans, roasted sweet potatoes, and pico de gallo, topped with a dollop of guacamole. The dish is sprinkled with chopped cilantro and lime wedges on the side, styled on a textured neutral background for a fresh, energizing start to the day.

Looking for a protein-packed, satisfying breakfast that’s completely plant-based? This Vegan Breakfast Burrito Bowl has all the bold flavors of a classic burrito but in a nutritious, bowl-style meal. Packed with fiber, protein, and vibrant ingredients, this dish is perfect for a filling morning meal or even a savory brunch option. Plus, it’s easy to customize to your taste!

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Why You’ll Love This Recipe

  • Plant-Based & Protein-Packed: A filling breakfast made with tofu scramble, beans, and veggies.
  • Nutrient-Dense: Loaded with fiber, healthy fats, and vitamins to fuel your day.
  • Customizable: Swap ingredients or add toppings based on your preferences.
  • Easy & Satisfying: Simple ingredients come together quickly for a hearty breakfast.

Ingredients

Makes 4 serverings

For the Burrito Bowl:

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ block firm tofu, crumbled
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • Salt & pepper to taste
  • 1 teaspoon olive oil
  • 1 cup black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • ½ cup red bell pepper, diced
  • 4 tablespoons salsa
  • Fresh cilantro for garnish

Optional Toppings:

  • Hot sauce
  • Vegan sour cream
  • Sliced jalapeños
  • Nutritional yeast

Step-by-Step Instructions

  1. Roast the Sweet Potatoes:
    Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, smoked paprika, and salt. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
  2. Make the Tofu Scramble:
    In a skillet, heat olive oil over medium heat. Add crumbled tofu, turmeric, cumin, smoked paprika, salt, and pepper. Sauté for 3-5 minutes until warm and lightly golden.
  3. Assemble the Bowl:
    In a bowl, layer the roasted sweet potatoes, tofu scramble, black beans, cherry tomatoes, red bell pepper, and sliced avocado.
  4. Add Toppings:
    Drizzle with salsa, sprinkle with fresh cilantro, and add any optional toppings you like.
  5. Enjoy!
    Serve immediately and enjoy this wholesome, protein-packed breakfast.

Nutritional Information (Per Serving)

  • Calories: 370
  • Protein: 15g
  • Carbohydrates: 45g
  • Fat: 14g
  • Fiber: 10g
  • Sugar: 7g

Why This Recipe Works

This Vegan Breakfast Burrito Bowl is a nutrient-dense, plant-powered way to start your morning. The combination of protein-rich tofu, fiber-filled beans, and healthy fats from avocado makes it both satisfying and energizing. Plus, it’s versatile enough for meal prep or a quick weekday breakfast.

Additional Tips & FAQs

  • Can I meal prep this recipe?
    Yes! Store the components separately and assemble when ready to eat.
  • What can I substitute for tofu?
    Try scrambled chickpeas or a tempeh scramble for a different texture.
  • How long does this keep?
    Stored in an airtight container, it lasts up to 3 days in the fridge.

Let’s Stay Connected!

Tried this Vegan Breakfast Burrito Bowl? Share your creation on Instagram and tag @BlomBites! I’d love to see your delicious plant-based breakfast.

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