Vegan Breakfast Burrito Bowls

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Below is my recipe for easy Vegan Breakfast Burrito Bowls that can be made in under 30 minutes. The best part of this recipe is that it makes enough for 4 days worth of food. Make this recipe for a quick and simple meal prep option or for Sunday brunch!

For this recipe, I decided to include my recipe for Basic Tofu Scramble. I love using tofu scramble for all types of breakfast recipes because it’s quick, easy, and customizable. If you want to add different ingredients or spices to your tofu scramble, you can easily do so to match the style of dish you’re making. In this recipe I decided to add paprika, although I have also added cayenne pepper to this recipe in the past to give the tofu scramble a little bit of added heat.

Breakfast Burrito Bowl

How to Efficiently Make Vegan Breakfast Burrito Bowls

The key to making these super easy vegan breakfast burrito bowls is to multi-task. I’ve made this recipe several times and I’ve noticed that there is a certain rhythm to make this recipe more efficient. Like most recipes, steps are outlined for maximum efficiency and ease. I believe I’ve done a good job of explaining the best way to make this recipe in the recipe section below, but for more context, I’ll explain further.

Step-By-Step Instructions for Best Results

  • This recipe has a few different parts, but the best way to start is with the sheet pan veggie hash. Start by rinsing and dicing your vegetables, then cover them with seasoning and give them a quick toss before placing them on a sheet pan and into the oven.
  • Next add quinoa and water to a medium pot and bring to a boil. Cover the pot with a lid. When the quinoa is done, add the remaining ingredients and stir.
  • The last official step of this recipe is to make the tofu scramble. Add the tofu to a skillet or sauté pan along with water, nutritional yeast, turmeric, and paprika. Cook until most of the liquid is gone then add in the remaining ingredients. Cook until the remaining liquid has been cooked off.
  • Assemble your burrito bowl and serve with whichever toppings you prefer. I’ve included a quick and easy pico de gallo recipe if you want to add it to your burrito bowls.

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Breakfast Burrito Bowls

Vegan Breakfast Burrito Bowls


Scale

Ingredients

Sheet Pan Veggie Hash: 

  • 6 Small Yukon Gold Potatoes, Diced into 1/2 inch pieces
  • 3 Bell Peppers (Any color), Diced into 1 inch pieces
  • 1 Medium Red Onion, Diced into 1 inch pieces
  • 1 Tsp. Cumin
  • 1 Tsp. Paprika
  • 1 Tsp. Salt
  • 1 Tsp. Black Pepper

Cilantro Lime Quinoa with Black Beans and Corn: 

  • 1 1/2 Cups Water
  • 1 Cup Quinoa, Rinsed
  • 1 (14 – 15 oz.) Can of Black Beans, Drained and Rinsed
  • 1 1/4 Cup of Corn or 1 (1415 oz.) Can of Corn, Drained and Rinsed
  • Juice of 1/2 Lime
  • 1/4 Cup Cilantro, Finely Chopped
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Black Pepper (Kala Namak)
  • Zest of 1 Lime

Tofu Scramble: 

  • 1 (14 – 19 oz.) Package of Firm Tofu, Drained
  • 1/2 Cup Water
  • 2 Tbsp. Nutritional Yeast
  • 1/2 Tsp. Turmeric
  • 1/2 Tsp. Paprika
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Black Pepper
  • 1/2 Tsp. Black Salt
  • 1/4 Cup Cashew Cream*

Pico de Gallo: 

  • 4 Roma Tomatoes, Seeds scooped out to reduce moisture and diced into 1/4 inch pieces
  • 1/2 White Onion, Minced
  • 1/21 Jalapeno, Finely Minced (Depending on spice preference)
  • 1/2 Cup Cilantro, Finely Chopped
  • Juice of 1/2 Lime
  • 1/4 Tsp. Salt

Instructions

Sheet Pan Veggie Hash: 

  1. Preheat oven to 400°F.
  2. Place diced potatoes, onions, and bell peppers into a large bowl along with seasonings and mix thoroughly to evenly coat.
  3. Place vegetables onto a sheet pan that has been lined with parchment paper.
  4. Place sheet pan in the oven and roast for 20 – 25 minutes.
  5. Allow vegetables to cool for at least 5 minutes before serving. Serve as desired.

Cilantro Lime Quinoa with Black Beans and Corn: 

  • Add quinoa and water to a medium saucepan and bring to a boil.
  • When the water is boiling, reduce heat to low and cover the saucepan with a lid. Let quinoa sit for 15 – 20 minutes.
  • When the quinoa is fully cooked and all water has evaporated, turn the heat off and add black beans, corn, lime juice, cilantro, salt, black pepper, and lime zest and mix well to combine.
  • Taste mixture and add more lime, cilantro, salt, or black pepper if desired. Serve as desired.

Tofu Scramble: 

  1. Crumble tofu into a large, non-stick skillet or saute pan over medium-high heat.
  2. Add water, nutritional yeast, turmeric, and paprika to the pan and mix well.
  3. Simmer tofu until about half of the water has evaporated, then add in cashew cream, salt, black pepper, and black salt.
  4. Continue to stir tofu scramble until the majority of the liquid is gone and the scramble has thickened.
  5. Add any more salt and/or pepper if desired. Serve as desired.

Pico de Gallo: 

  • Add all ingredients to a bowl and thoroughly mix to combine. Serve as desired.

Notes

  • Cashew Cream: To make cashew cream add 1 cup of cashews and 1 cup of water to a high speed blender and blend into a smooth cream-like consistency. Store the remainder of the unused cashew cream in the fridge for up to one week.

Want more breakfast recipes? Check out my recipe for Vegan “Egg” Patties!

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