This Gluten Free, Vegan Breakfast Burrito is hearty, warming, and full of flavor! This is the epitome of eating the rainbow; you’ve got the perfect combination of nutritious carbs, greens, healthy fats and slight sweetness from the red onions and cherry tomatoes. Wrap it all up in a brown rice tortilla and your taste buds and tummy will be satisfied till lunch.
My favorite part of this burrito is the sweet potato hash, I added a little cinnamon and paprika to really bring out the flavor of the sweet potato. I also added in a little nut cheese which gives it a true decadent, crispy yet chewy texture. #drool
If you don’t have too much of an appetite in the morning, no problem, this Breakfast Burrito recipe is good to go any time the day. (perhaps except for dessert time, that’s what my Healthy Rice Krispy Treats are for!) but Lunch and Dinner? Totally down for that. If you want to really up the protein, toss in some black beans with your sweet potato hash, or sprinkle over some hemp seeds right before you roll it up.
Plant Based Breakfast Burrito (GF)
Course: BreakfastCuisine: AmericanDifficulty: Medium2
servings20
minutes25
minutesThis Gluten Free, Vegan Breakfast Burrito is hearty, warming, and full of flavor!
Ingredients
2 brown rice tortillas
1 medium sweet potato, peeled & cut into cubes
2 tbsp coconut oil
1 tbsp cinnamon
2 tsp paprika
1 tsp pink salt
1/4 cup mozzarella style nut cheese
1/2 cup kale, de stalked and cut roughly
8 brown button mushrooms, sliced
1/2 red onion, diced
5 cherry tomatoes, cut in halves
1/2 avocado, sliced
2 tbsp vegan cream cheese
Salsa for serving (optional)
Directions
- Sauté sweet potato in a large skillet with the coconut oil, pink salt, cinnamon and 1 tsp paprika until crispy on the outside and soft on the inside. (Approximately 15 mins) 10 minutes into this process, add the nut cheese to your sweet potato and allow cheese to melt through.
- While your sweet potato hash is cooking, sauté your mushrooms and red onion in a small frypan with 1 tsp paprika until soft, set aside.
- Gently wilt your kale by cooking in a small saucepan with 2 tbsp water. Once kale has wilted, drain water and set aside.
- Gently warm tortillas in a frypan or over an open flame if you have a gas stovetop (you only want these warm and flexible to work with, 30 seconds on each side should be sufficient, we will finish the heating process once burrito is rolled).
- Lay tortilla on a flat surface, spread out 1 tbsp cream cheese on each tortilla, then lay out your avocado down the middle, cherry tomatoes, mushroom/onion mix, steamed kale and lastly the sweet potato hash ensuring you’ve used all your ingredients evenly on each tortilla.
- Roll them up like a burrito, folding each end in first. Ensuring they’re tightly rolled, place in the broiler on high for 1 minute to get warmed and slightly crispy.
- Carefully remove from the broiler and cut in half.
- Serve with some salsa and enjoy x
Notes
- Feel free to add black beans, tempeh or hemps seeds for extra protein.
