Sheet pan vegan high protein breakfast burrito bowl
Savory and easy sheet pan vegan breakfast burrito bowl. Healthy and delicious.
Servings: 3
Calories: 525kcal
Ingredients
- 2 cups frozen hashbrown potatoes
- 2 cups frozen fajita blend veggies bell peppers and onions
- 2 cups sliced mushrooms
- 16 oz of black beans 1 can drained and rinsed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons olive oil
Tofu scramble
- 8 oz extra firm tofu about half of a package
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 1 tablespoon nutritional yeast
- 2 teaspoons oil
- ½ teaspoon turmeric powder
Toppings
- vegan sour cream
- guacamole
- salsa
Instructions
Tofu scramble
- Cut block of tofu in half and squeeze out excess water over a sink. Gently crumble the tofu to resemble scrambled egg size.8 oz extra firm tofu
- Sprinkle on garlic powder, onion powder, nutritional yeast, salt, oil and turmeric and gently mix well1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1 tablespoon nutritional yeast, ½ teaspoon turmeric powder, 2 teaspoons oil
Assemble it all
- Pre-heat oven to 380 degrees. Line a baking sheet with parchment paper.
- Make rows of each ingredient: a row of beans, tofu scramble, mushrooms, fajita vegggies, potatoes.2 cups frozen hashbrown potatoes, 2 cups frozen fajita blend veggies, 2 cups sliced mushrooms, 16 oz of black beans
- Drizzle each row with a little olive oil and mix it in with hands while keeping the rows separate.2 tablespoons olive oil
- Sprinkle each row with salt, pepper, garlic powder, onion powder and smoked paprika. Add any additional seasoning you like.1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon smoked paprika
- Bake for 30 minutes, stirring at the 15 minute mark.
- Place ingredients in a bowl, or burrito wrap.
- Top with vegan salsa, guacamole and sour cream. It's important to top with at least one of these sauces to make this dish even tastier.vegan sour cream, guacamole, salsa
Video
Notes
This bowl definitely needs toppings! Make sure to top the burrito bowl with your favorite sauces like guacamole, vegan sour cream or salsa!
You can use a store-bought vegan sour cream, or make your own creamy dressing by mixing some vegan mayo, a dash of white vinegar, pinch of salt and garlic powder.
You can also make a cashew cream, then add in some salt, garlic powder and nutritional yeast to add more flavor.
This can be frozen in a freezer safe bag for up to three months.
This will last in an airtight container in the fridge for up to five days.
Nutrition
Calories: 525kcal | Carbohydrates: 74g | Protein: 27g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Sodium: 1640mg | Potassium: 1569mg | Fiber: 19g | Sugar: 6g | Vitamin A: 3283IU | Vitamin C: 140mg | Calcium: 96mg | Iron: 7mg