Start your day with this wholesome Vegan Breakfast Burrito Bowl—a hearty and vibrant meal packed with maple-roasted sweet potatoes, smoky jackfruit, and protein-rich black beans.
It’s high in fiber, loaded with plant-based protein, and contains nourishing fats from avocado and tahini.
Completely gluten-free and oil-free, this easy 30-minute recipe is perfect for busy mornings, meal prep, or a satisfying brunch that fuels you for the day.
Vegan Breakfast Burrito Bowl
Equipment
- 1 conventional oven
- 1-Baking tray
- 1 frying pan
- 1 Saucepan
Ingredients
For the Maple-Roasted Sweet Potatoes:
- 1 medium sweet potato cut into bite-sized cubes
- 1 tablespoon maple syrup
- ½ teaspoon salt
For the Smoky Jackfruit:
- 1 medium red onion chopped
- 1 can jackfruit drained
- ½ teaspoon sea salt
- 1 tablespoon paprika
- 1 teaspoon garlic granules
- ½ can chopped tomatoes
- 1 tablespoon tomato paste
- ½ cup plant-based milk
For the Black Beans:
- 2 cloves garlic minced
- 1 can black beans drained and rinsed
- 1 tablespoon tamari
- 1 tablespoon nutritional yeast
- 1 tablespoon apple cider vinegar
- Juice of 1 lemon
For Serving (Optional):
- 2 cups lettuce chopped
- 2 large tomatoes chopped
- 1 large avocado sliced
- ¼ cup sweetcorn
- 2 tablespoons tahini
Instructions
- Prepare Sweet Potatoes: Preheat your oven to 200°C (400°F) to ensure it reaches the right temperature for even roasting. While the oven warms up, wash and peel the sweet potato. Cut it into uniform, bite-sized cubes so they cook evenly. Place the sweet potato cubes in a large mixing bowl, then drizzle them with maple syrup and sprinkle with salt. Toss gently until each piece is coated. Arrange the cubes in a single layer on a baking tray lined with parchment paper to prevent sticking. Place the tray in the oven and roast for 15–25 minutes, turning once halfway through to ensure caramelization on all sides. They should be tender inside and slightly crispy outside.
- Sauté Aromatics for Jackfruit: While the sweet potatoes roast, heat a frying pan over medium heat. Add the chopped red onion and sauté gently for about 2–3 minutes until softened and translucent. This step will release the natural sweetness of the onion and form the flavor base for the smoky jackfruit mixture.
- Season and Cook Jackfruit: Add the drained jackfruit to the pan with the sautéed onion. Stir in sea salt, paprika, and garlic granules. Continue cooking for about 2–3 minutes to allow the spices to bloom and infuse the jackfruit with a rich, smoky flavor. Stir occasionally to avoid sticking.
- Add Tomato Base for Jackfruit: Once the jackfruit and spices are well combined, pour in the chopped tomatoes and add the tomato paste. Stir thoroughly to ensure an even coating. Slowly pour in the plant-based milk to create a creamy texture while balancing the acidity of the tomatoes. Lower the heat to medium-low and allow the mixture to simmer gently for 8–10 minutes. Stir occasionally to prevent burning and to help the flavors meld into a rich, fragrant sauce.
- Prepare Black Beans: While the jackfruit simmers, prepare the black beans. Heat a medium saucepan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant—be careful not to burn the garlic. Add the drained black beans, tamari, nutritional yeast, and apple cider vinegar. Stir well to combine. Squeeze in the juice of one lemon and mix thoroughly. Press some of the beans gently with the back of a wooden spoon to create a thick, slightly mashed texture similar to refried beans. Allow the mixture to cook for about 5 minutes, stirring occasionally, until warm and aromatic.
- Assemble the Burrito Bowl: Prepare serving bowls for your breakfast burrito bowl. Start by creating a base with the roasted sweet potatoes. Add a generous scoop of smoky jackfruit alongside the sweet potatoes, then spoon over the creamy black beans. Arrange the optional toppings—chopped lettuce, diced tomatoes, sliced avocado, and sweetcorn—around the base. Drizzle with tahini for a nutty richness and extra creaminess.
- Final Touch and Serving: Before serving, give the burrito bowl a final gentle toss or leave as a layered arrangement to showcase all the vibrant ingredients. Serve immediately while the sweet potatoes are warm and the jackfruit and beans are aromatic. This dish pairs beautifully with freshly squeezed lemon juice or a dash of hot sauce if desired.
Notes
- For best results, cut the sweet potato cubes uniformly so they roast evenly and caramelize nicely.
- Use canned jackfruit in brine or water, not syrup, for the best savory flavor.
- Paprika choice matters — smoked paprika gives the dish a deeper, more robust flavor, while regular paprika will offer a milder taste.
- Adjust garlic granules and tamari to your personal preference for flavor intensity.
- Tahini can be replaced with a vegan yogurt or cashew cream for a different texture and flavor.
- This recipe works well as a meal prep option — store ingredients separately for freshness.
Chef’s Secrets For Perfect Burritos
Creating a standout vegan breakfast burrito bowl isn’t just about following a recipe—it’s about layering flavor.
To enhance the smoky jackfruit, try gently pressing the drained jackfruit pieces with a fork before cooking to give them a shredded texture that better absorbs spices.
Roasting the sweet potatoes with maple syrup allows natural sugars to caramelize, creating a balance of sweetness and savory flavors.
Always simmer the jackfruit slowly with the tomato base to allow the spices to deepen.
Finally, using fresh lemon juice in the black beans brightens the overall flavor profile and adds a refreshing zest that balances richness.
Serving Suggestions For Burrito Bowls
This burrito bowl works beautifully as a versatile meal option.
Serve it for a hearty breakfast with a side of fresh fruit or a green smoothie to balance flavors.
It also works as a satisfying brunch or light dinner, especially when paired with warm corn tortillas or pita bread.
For gatherings, present the components in separate bowls so guests can customize their own burrito bowls.
Adding toppings such as pickled onions, fresh herbs like cilantro, or a sprinkle of vegan cheese can elevate the dish further.
Storage Tips To Maintain Freshness
If making this recipe ahead, store each component separately in airtight containers to maintain texture and flavor.
Roasted sweet potatoes are best kept in the refrigerator for up to 4 days and can be reheated in the oven for a crispier texture rather than the microwave.
The smoky jackfruit will stay fresh for up to 3 days when stored in a sealed container, and the black beans can last up to 5 days refrigerated.
For longer storage, freeze each component separately for up to 2 months.
Reheat gently, and add fresh toppings before serving for best results.
Frequently Asked Questions
1. Can I make this recipe oil-free?
Yes! This recipe is naturally oil-free, relying on plant-based milk, maple syrup, and spices for flavor.
Roasting sweet potatoes without oil works well as the syrup adds caramelization, and the tahini provides creaminess without the need for added oils.
2. What can I use instead of jackfruit?
If jackfruit is unavailable, shredded oyster mushrooms or cooked chickpeas work well as a substitute. Both absorb the smoky spices and tomato base nicely, although the texture will be slightly different.
3. Can this be made ahead of time?
Absolutely. This recipe is great for meal prep. Store roasted sweet potatoes, smoky jackfruit, and black beans separately in airtight containers. Assemble fresh when ready to eat to maintain texture and flavor.
4. Is this recipe gluten-free?
Yes — all ingredients in this recipe are naturally gluten-free, making it a safe and nourishing choice for those with gluten sensitivities. Always check canned goods for hidden gluten-containing additives.
5. Can I adapt this for more servings?
Definitely. This recipe scales well — simply double or triple the quantities of ingredients and cook in larger batches. You may need to adjust roasting time for sweet potatoes depending on their quantity and size.
