Ooooh aaaaah a rare savoury recipe appears!
I have a confession… I rarely ever actually cook anymore.
While I was making this breakfast burrito bowl my brother’s girlfriend made a surprised comment about how I never cook on the stove anymore. And she’s very right. The extent of my cooking as of late has been microwaving or throwing a bunch of stuff in my air fryer. I love experimenting in the kitchen and creating fun foods, but I’m crazy lazy when it comes to actual meals.
Leftover rice with frozen veggies, romaine, and sweet chili sauce is my go to and I honestly don’t know how I’m not sick of it yet. I love being able to whip up food in 5 minutes and it’s so satisfying. Especially after I get home from working in a kitchen. But when I do spend a little more time on my food, it feels really good.
It feels comforting to be in the kitchen. Chopping and dicing. Sauteeing and stirring. Adding a little bit of this and a little bit of that getting it to taste just right. Trying out new flavor combinations. Sitting down with your crafted meal and digging into that first bite. Aaaah.
All of that to say, I want to spend more time on my food and put a little more love into it. Telling you all about it is how I’ll keep myself accountable.
Maybe I’ll just make this breakfast burrito bowl everyday – I mean I’d be happy with that!
This month’s Recipe Redux was what I’m allllll about: Plant Protein Power Bowls
Packed with protein, fiber and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl.
I didn’t think “microwave rice, peas, and chickpeas. Top with sweet chilli sauce. Pile on chopped lettuce.” would make for a very good recipe. So I whipped up this bowl I’d been scheming for a while now. While I’m alllllll about sweet breakfasts, I love savoury breakfasts for other meals. I’m all about that breakfast all day lifestyle.
This plant-ful bowl has sweet and red potato hashbrowns, spicy chili tofu scramble, salsa, lots of lettuce, avocado, and green onion. Carbs, check. Protein, check. Healthy fat, check. This bowl has got it all! It’s hearty, simple, and full of flavour.
The hashbrowns take the longest to cook, but only about 20-30 minutes in the oven. About halfway through their cook time, you can start on the tofu scramble. Tofu scrambles are one of my favourite meals ever, you can throw in whatever veggies you need to use up and is seriously tasty always. For a burrito feel, there’s onion, peppers, and black beans scrambled up with the tofu. The lettuce adds some crunchy freshness and the avocado is essential because avocado.
Some vegan sour cream or cheese, nutritional yeast, or corn tortilla chips would be bomb toppings as well. If you have any of the above, please throw ’em on top and then rub it in my face that yours was better than mine.
If you give this breakfast burrito bowl a try, let me know! Instagram it, Tweet it, Facebook it, or leave a comment! I’m always so happy to hear from you.
- ½ medium sweet potato
- 1 small red potato
- garlic powder
- ¼ onion, diced
- ½ red pepper, diced
- ¼ of a block of firm tofu
- 2-3 tbsp (small handful) black beans
- 1 tbsp Bragg's Liquid Aminos (or soy sauce)
- ½ tsp chili powder
- ¼ tsp paprika
- Romaine lettuce
- Green onion
- Preheat oven to 450F.
- Chop potatoes into small bite sized cubes. Spread on a parchment lined baking tray and sprinkle with garlic powder.
- Bake for 20-30 minutes or until soft and a little crispy.
- Halfway through the potatoes cook time, get started on the tofu scramble by heating a nonstick pan over medium heat. Add onions and cook until soft and fragrant. Stirring occasionally.
- Add in the red peppers. Cook for 3-4 minutes.
- Crumble up the tofu and add to the pan with the black beans. Mix it all together.
- Add Bragg's and spices. Mix again.
- Cook over low heat, stirring occasionally until the potatoes are finished in the oven.
- To assemble the bowl, add a base of chopped romaine lettuce and top with hashbrowns and tofu scramble. Add some salsa, avocado, green onion, and any other toppings you like.