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.
For the maple roasted sweet potatoes
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
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