Vegan Breakfast Burrito Bowl Recipe

Step 1

Prep: Preheat Oven to 425 F and line a baking sheet with parchment paper.

Step 2

Roast Sweet Potatoes:  To the baking sheet, add cubed sweet potatoes, oil, smoked paprika and cumin. Season with salt and pepper, then toss to coat. Roast for 20-25 min, tossing halfway through, until tender and golden.

Step 3

Mix Tofu Sauce:  Meanwhile, to a medium bowl, add garlic powder, onion powder, chili powder, black salt, turmeric, tahini and oat milk. Whisk until smooth. Set aside.

Step 4

Cook Tofu Scramble: In a large skillet, heat 1 tbsp oil over medium-high heat. While the pan is heating, crumble the tofu with your hands into bite sized pieces. When the pan is hot, add crumbled tofu. Cook for 6-8 min, stirring occasionally, until golden-brown all over.

Step 5

Reduce heat to medium-low. Add sauce to the pan. Cook for 3-4 min, stirring often, until tofu absorbs sauce, but it’s still creamy in texture. Season with more black salt and pepper to taste.

Step 6

Make Salsa: While the tofu scramble is cooking, combine tomatoes, onion, jalapeno, lime juice and cilantro in a medium bowl and stir to combine.  Season with salt, then stir to combine.

Step 7

Serve: Divide roasted sweet potatoes and tofu scramble between bowls.  Top with salsa, black beans and sliced avocado. Sprinkle with fresh cilantro, if desired. Squeeze over a lime wedge, to taste.  Drizzle with hot sauce, if desired.