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+ servings
Vegan breakfast burrito bowl

Get the Recipe: Vegan Breakfast Burrito Bowl

A flavourful vegan breakfast burrito bowl with maple roasted sweet potato, smoky jackfruit and black beans. This meal is made with healthy ingredients in under 30 minutes and is perfect for brunch too! Gluten-free & oil-free.
5 from 1 vote


For the maple roasted sweet potatoes

  • 1 medium sweet potato, cut into bite-sized pieces
  • 1 tbsp maple syrup
  • 1/2 tsp salt

For the smoky jackfruit

  • 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

For the black beans

  • 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

To serve (optional)

  • 2 cups lettuce, chopped
  • 2 large tomatoes, chopped
  • 1 large avocado
  • 1/4 cup sweetcorn
  • 2 tbsp tahini


  • Conventional oven
  • Frying pan
  • Saucepan


Make the maple roasted sweet potatoes

  • Preheat the oven to 200 degrees C/400 F.
  • Mix 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).

Make the smoky jackfruit

  • To start, sauté the onion for a couple of minutes to soften it.
  • Add 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.
  • Simmer over a medium heat for 8-10 minutes, until thick and fragrant. Use this time to make the black beans

Make the black beans

  • Add 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'.

Assemble the bowl

  • Serve the sweet potato, jackfruit and black beans in a large bowl with lettuce, tomatoes, avocado, sweetcorn, and a generous drizzle of tahini.


Calories: 711kcal, Carbohydrates: 106g, Protein: 27g, Fat: 26g, Saturated Fat: 4g, Sodium: 2057mg, Potassium: 2597mg, Fiber: 31g, Sugar: 26g, Vitamin A: 20023IU, Vitamin C: 86mg, Calcium: 290mg, Iron: 8mg