Sheet Pan Vegan Breakfast Burrito Bowl - Easy, Protein Packed

Easy vegan sheet pan breakfast burrito bowl. No need to get a bunch of pots and pans messy, just cook everything on a sheet pan and you’ve got a delicious, healthy, easy vegan breakfast ready to go for the whole week.

 
Easy vegan sheet pan breakfast burrito bowl. No need to get a bunch of pots and pans messy, just cook everything on a sheet pan and you’ve got a delicious, healthy, easy vegan breakfast ready to go for the whole week. #veganbreakfast #veganrecipe https://mariamusicmunchies.com/blog/2018/12/3/sheet-pan-vegan-breakfast-burrito-bowl-easy-protein-packed
 
 
Sheet Pan Vegan Breakfast Burrito Bowl - Easy, Protein Packed
 

Holy Guacamole do I have an easy recipe for you. I’ve been a bit obsessed with making breakfast recipes lately. Well, there’s good reason! Vegan breakfasts are insanely easy and delicious.

This recipe is really fun to make. Here is my sheet-pan breakfast burrito bowl. You just put everything on a pan call it a day. To make sure that nothing sticks, I love using these silicone baking mats. I just bought two and boy oh boy, are these things a game changer.

 
Sheet Pan Vegan Breakfast Burrito Bowl - Easy, Protein Packed

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    You can get as creative as you want with the fillings, but my favorite things to put in my breakfast bowl are potatoes (of course) tofu scramble, peppers, mushrooms and onions. To save even more time, you can buy most of these things frozen

    I usually use a frozen fajita blend that is just peppers and onions and then frozen hashbrowns. That makes this dish even easier to make. If you fancy an actual burrito, you can use this as a filling, or just put it in a bowl, like I did, if you don’t have any wraps on hand.

    Sheet Pan Vegan Breakfast Burrito Bowl - Easy, Protein Packed

    Top it off with some store-bought or homemade guacamole, salsa and vegan sour cream and you’ve got yourself a delicious, healthy breakfast that will keep you full for hours.

    This is also freezer friendly. If you know you have a busy week ahead, make this on a sunday, put it in a burrito wrap and cover tightly with tin foil. Pop them in the freezer or fridge and you’ve got breakfast burritos you can warm up and then take with you on the go.

    Hope you enjoy this easy recipe. Let me know your thoughts in the comment section below!

     
     
     
     
    Sheet Pan Vegan Breakfast Burrito Bowl - Easy, Protein Packed
     
     
     
    Yield: 6 bowls

    Sheet Pan Vegan Breakfast Burrito Bowl

    prep time: 5 minscook time: 30 minstotal time: 35 mins

    ingredients:

    • 2-3 Handfuls of frozen hashbrowns
    • 2-3 Handfuls of frozen fajita blend vegetables (onions and peppers)
    • 2-3 Handfuls of chopped mushrooms
    • 1 can of black beans drained and rinsed
    • 1 tsp each of garlic and onion powder
    • 1 TBL olive oil
    Tofu Scramble
    • 1/2 block extra firm tofu
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 TBL nutritional yeast
    • 1 tsp oil
    • 1 TBL soy sauce or 1/2 tsp salt
    • 1/2 tsp turmeric powder

    instructions:

    To make tofu scramble
    1. Cut tofu block in half then roughly crumble tofu to look like scrambled eggs.  Don't worry about squeezing out water as baking will dry it out.

    2. Sprinkle on garlic powder, onion powder, nutritional yeast and salt/soy sauce and mix well with a spoon

    To assemble everything

    1. Turn on oven to 350 degrees

    2. Lightly oil  a baking sheet

    3. Make rows of each ingredient.  A row of tofu scramble, beans, fajita vegetable blend,  mushrooms and  hashbrowns. 

    4. Lightly top each individual row with oil and gently mix with hands while keeping rows in tact.

    5. Sprinkle seasonings over whole pan:  Garlic powder, onion powder, salt, chili powder.  Smoked paprika and cumin are also good.  Whatever seasonings you like.

    6. Bake at 350 degrees for 30 minutes.

    7. Place ingredients in bowl or over a burrito wrap and top with guacamole, salsa and vegan sour cream
    Created using The Recipes Generator