Who doesn’t love a good breakfast burrito? For this take on the classic breakfast option, I decided to skip chipotle veggie bowl wrap and load all the best breakfast burrito ingredients into a healthy and delicious, vegan breakfast burrito bowl.
This bowl features tofu scramble, black beans, roasted potatoes, avocado, pico de gallo and a tangy and spicy chipotle sauce. Easy Roasted Potatoes I debated what to do for the potato portion of this burrito bowl. I settled on easy, oil-free roasted potatoes. I wanted to keep this recipe really easy and these roasted potatoes are the easiest there is. Plus but roasting them in the oven it frees up the stove top for the tofu and black beans. To make oil-free roasted potatoes, simply cube a potato, place on a baking sheet, sprinkle with spices and roast at 400 degrees until browned and tender. This usually takes around 40 minutes for a russet potato.
You can use sweet potato if you prefer, both are delicious in this bowl. Cashew Chipotle Sauce As far as I’m concerned the best part of any bowl is the sauce. A good sauce always take the rest of the ingredients to the next level. For this breakfast bowl, I decided on an easy chipotle sauce made with cashews and chipotle peppers in adobo.
