You know how it is, mornings are always kind of rushed and full of running around and that’s exactly why this Veggies Breakfast Burrito Bowl is just perfect. Like, seriously, it fits right in with that whole busy vibe.
So, the whole thing happens on just one baking sheet. And the best part? It’s healthy, which is great, and also super tasty.
Whether you eat it fresh right after making it, or you freeze it and save it for later, every bite gives you that nice flavor and a good bit of energy too. So yeah, it’s one of those things that just works.
Veggies Breakfast Burrito Bowl
Description
The Veggies Breakfast Burrito Bowl is a healthy, protein-rich, and quick-to-make breakfast option. It has a combination of scrambled eggs, sautéed veggies, black beans, and brown rice and as you can see, that mix makes it full of fiber and energy.
So, if you’re looking for something nutritious and tasty in the morning that’s not too oily or heavy, then this bowl is kind of perfect. It’s simple, filling, and works well when you want to eat something wholesome without spending too much time.
Ingredients
Main Ingredients:
For Tofu Scramble:
For Roasted Veggies:
Toppings (for serving):
Optional Add-ons:
Instructions
- First things first, grab some extra firm tofu. Then just crumble it with your hands, basically break it down into small uneven chunks, nothing fancy.
- Now add the following: ½ teaspoon garlic powder, ½ teaspoon onion powder, a little turmeric powder (for color and also because it’s good for health), 1 tablespoon nutritional yeast (if you don’t have it, that’s totally fine, just skip it), salt to taste, a splash of soy sauce (this adds a bit of moisture and a nice savory flavor).
- Mix everything really well so the tofu gets coated evenly.
- Take a baking sheet and line it with either a silicone baking mat or just some parchment paper. That way nothing sticks and cleanup’s easier.
- Now spread everything out in separate sections. This helps everything bake properly without getting mushy or uneven.
- Now go ahead and add: one packet of frozen fajita-style veggie mix (usually has onions and bell peppers), a handful of white button mushrooms (sliced), one can of black beans (rinse and drain them first), some frozen shredded hash browns (or you can use lightly boiled and chopped potatoes instead).
- Just spread them out nicely so they all get some space to roast.
- Now take a spray bottle and fill it with a little olive oil and water. Just lightly spray it over everything.
- Then sprinkle on: smoked paprika, chili powder, garlic powder, onion powder, and if you want, you can also add a bit of Cajun seasoning for extra kick.
- Gently toss everything with your hands or a spatula so the spices coat everything evenly.
- Now preheat your oven to 180°C (or 350°F). Put the baking sheet in and bake for around 30 minutes.
- You can check halfway through as if the veggies look like they’re drying out too much, just give them a light spray again.
- Once everything’s baked and looking good, take it out and scoop it into a bowl. Top it with guacamole, salsa, or vegan sour cream. If you want to make this cream at home, just mix some mayo with a little vinegar and salt. It works pretty well.
- And if you’re in the mood, you can also stuff it all into tortilla wraps. It’s kind of like a proper breakfast burrito vibe.
Step 1: Prepping the Tofu Scramble
Step 2: Getting the Baking Sheet Ready
Step 3: Adding the Rest of the Veggies and Stuff
Step 4: Light Oil Spray and Seasoning
Step 5: Baking Time
Step 6: Serving It Up
Pro Tips & Variations
Pro Tips:
- Crumble the tofu properly: Just make sure the tofu pieces aren’t too big. If you break them down into smaller chunks, the spices and flavors will soak in better and everything will taste more balanced.
- Use a silicone baking mat: This way, nothing sticks to the pan and you won’t need to use too much oil either. Plus, cleanup becomes way easier, which is always nice.
- Don’t hold back on the spices: Like, don’t go light here. You can add a good amount of spices as that’s what brings out the flavor. Definitely include paprika, garlic powder, and turmeric. They make a big difference.
- Don’t forget to stir halfway: During baking, just give the veggies a gentle mix once as that helps them get golden and crispy from all sides instead of just the top.
- Don’t overcrowd the oven: If you’re making a big batch, it’s better to bake in two rounds. Otherwise, the stuff at the bottom will just steam instead of crisping up, and that’s not what we want.
Variations:
- Swap tofu with eggs: If you’re not vegan, you can totally use scrambled eggs instead of tofu. The texture stays pretty similar, and you get a bit more protein too.
- Switch up the beans: Instead of black beans, you can go for kidney beans or even chickpeas. Each one has its own flavor, and they all taste pretty great in this setup.
- Use sweet potatoes instead of regular ones: If you’re looking for a healthier twist, try using chopped sweet potatoes instead of hash browns. They add a slight sweetness and taste really good once roasted.
- Try Cheese version: If you’re not keeping it vegan, feel free to add a bit of cheddar or mozzarella. It melts nicely while baking and gives that gooey texture that’s kind of irresistible.
- Add a Mexican touch: Just sprinkle on some corn, jalapeños, and a squeeze of lime juice as it’ll give the whole bowl a tangy and spicy kick that’s super fun.
Storage & Reheating Instructions
Storage Instructions:
- Keeping it in the fridge: So, if you’re planning to eat it within the next 3-4 days, just let it cool down first and then transfer it into an airtight container. It stays good in the fridge for up to 4 days without any problem.
- Storing it in the freezer: Now, if you’re doing some meal prep ahead of time, you can fill this mixture into wraps, wrap them up in aluminum foil, and pop them in the freezer. They’ll easily last for about a month.
- Keep the toppings separate: Don’t store things like guacamole, salsa, or sour cream together with the main dish. Always add them fresh, right before eating, otherwise everything gets soggy and kind of unpleasant.
- Cool it before refrigerating: Don’t put the hot dish straight into the fridge. Let it cool down to room temperature first. That way, moisture won’t build up inside the container and mess with the texture.
- Don’t forget to label: If you’re freezing it, just write the date on the foil or container so you know when you made it. It helps avoid food waste and confusion later.
Reheating Instructions:
- In the microwave: If you’re in a hurry, just scoop it into a bowl and microwave it for about 1-2 minutes. Don’t forget to stir it once in between so everything heats up evenly.
- In the oven: If you’re reheating a bigger batch, preheat your oven to 180°C (or 350°F) and bake it for around 10-15 minutes. This helps maintain the texture and keeps things from getting mushy.
- On a skillet: Add a little oil to a pan and heat it on medium flame for about 5-7 minutes, stirring gently. This brings back a bit of crispness to the veggies, which is always nice.
- To fix dryness: If the dish feels a little dry, just sprinkle a bit of water or vegetable broth over it and cover while reheating. That adds some moisture back in.
- For wraps: If you’ve frozen burrito wraps, take them out and let them defrost in the fridge overnight. Then you can reheat them in the microwave or oven, whichever works best for you.
Serving Suggestions:
1. Serve it like a breakfast bowl
The simplest way is to just scoop it straight into a bowl and eat it as is. Then add a little guacamole, salsa, or vegan sour cream on top, whatever you like.
You can also squeeze a bit of lemon juice over it as that adds a nice fresh kick. And if you want, you can garnish it with a few avocado slices or some fresh coriander leaves. It looks nice and adds a bit of extra flavor too.
2. Make a breakfast wrap
Just take a tortilla, fill it with the whole mixture, and roll it up. Then, brush a little oil on the outside and toast it lightly on a pan or grill. Make sure you do that on both sides.
That way you get a warm, toasty breakfast burrito that’s super satisfying. It’s also great for taking to office or college because it’s easy to pack and carry around.
3. Serve it taco-style
If you’re looking for something light and fun, you can fill taco shells with the mixture. Then, top it with a bit of salsa, some corn, and shredded lettuce.
That gives it a nice Mexican touch and adds a bit of crunch while eating.
4. Serve it as a side dish
You can also pair it with other breakfast items like toast or a smoothie. Or just include it in your brunch menu because that makes things feel a bit more special.
And if you’re not vegan, you can grate a little cheese on top too. It adds a nice melty texture.
5. Make mini bowls for parties or get-togethers
You can serve it in small bowls and keep a few toppings on the side like salsa, guacamole, cheese.
That way people can customize their own bowl with whatever they like. It looks good on the table and everyone gets to enjoy it their own way.
Nutrition Facts
Servings 2
Serving Size 1 bowl (about 350g)
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 4g20%
- Cholesterol 185mg62%
- Sodium 520mg22%
- Total Carbohydrate 45g15%
- Dietary Fiber 8g32%
- Sugars 5g
- Protein 22g44%
- Vitamin A 850 IU
- Vitamin C 25 mg
- Calcium 120 mg
- Iron 2.8 mg
- Vitamin D 60 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
FAQ
Q1. Can I use something else instead of tofu?
Yes, definitely. If you’re not vegan, you can use scrambled eggs instead of tofu as the texture is pretty similar and you’ll get more protein too. If you want to keep it plant-based, mashed boiled chickpeas mixed with spices (a kind of chickpea scramble) is also a great option.
Q2. Can I make this dish ahead of time?
Yes, this recipe is great for meal prep. You can make it in advance and store it in the fridge for 3-4 days, or freeze it for up to a month. Just remember to add toppings like salsa or guacamole only right before eating , otherwise things can get soggy.
Q3. What if I don’t have an oven?
No problem. You can cook everything in a non-stick pan or skillet. Just roast the ingredients in small batches on medium flame and then mix them together. The flavor might be a little different, but it’ll still taste good.
Q4. Can I add more vegetables to it?
Yes, feel free to use whatever veggies you have at home. Things like spinach, zucchini, tomatoes, or corn all work well. Just be careful with watery vegetables like tomatoes. You need to add them in smaller amounts so the dish doesn’t get too wet.
Q5. How can I make it even healthier?
If you want to make it healthier, you can try a few simple swaps:
Use sweet potatoes instead of regular potatoes
Use spray oil or brush on a light coating instead of pouring oil
Skip the cheese or use vegan cheese
Add more fresh salsa and avocado as they give healthy fats and fresh flavor
