This Vegan Breakfast Burrito Bowl combines roasted sweet potatoes, seasoned jackfruit, and spiced black beans for a nourishing, flavorful meal that’s ready in just 30 minutes. It’s high in protein and fiber, gluten-free, oil-free, and ideal for meal prepping or a satisfying breakfast or brunch.
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.