Vegan breakfast burrito with roasted beet, avocado and kale #vegan #burrito #breakfast #lunchwrap #wrap | TheAwesomeGreen.com
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5 from 1 vote

Vegan Breakfast Burrito

Start your day with a rich, filling breakfast packed with protein and healthy fats, assembled in just a few minutes.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: Vegan
Servings: 2
Author: The Awesome Green

Ingredients

  • 1 large beetroot cut into thin slices
  • 1/2 small head broccoli cut into florets
  • 1 cup extra firm tofu
  • 2 garlic cloves minced
  • 1 tsp nutritional yeast
  • 1/2 tsp cumin
  • 1 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/4 inch piece ginger peeled and grated
  • 1 avocado peeled, pitted and cut into slices
  • 1 cup chopped kale
  • 1 lime juice only
  • 1 tbsp mixed nuts and seeds lightly toasted
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • 5-6 fresh mint leaves roughly chopped
  • Worchestershire sauce
  • 2 large wholewheat or gluten-free tortilla

Instructions

  • Preheat the oven to 175 C/356F.
  • Place the beet slices and broccoli florets into a medium bowl, drizzle with olive oil and season with salt. Mix to combine and set aside, and line on a baking sheet, then roast for 20 mins.
  • Remove from the oven, and set aside to cool.
  • Add the chopped kale and mint into a bowl, drizzle with olive oil, add lime juice and mixed nuts, toss to combine and set aside.
  • In a cast-iron skillet heat 1 tsp olive oil over medium heat, add the minced garlic cloves, ginger, turmeric and cumin, and stir to combine.
  • Add the crumbled tofu, and cook for 5 minutes, until golden. Add the nutritional yeast, cayenne and a pinch sea salt, mix to combine and turn off the heat.
  • To assemble the burrito divide the kale salad, roasted beets and broccoli, tofu mixture and avocado onto the tortillas, drizzle with Worchestershire sauce, roll up and serve, or pack to-go.

Notes