Sweet Potato and Kidney Bean Vegan Breakfast Bowls
Easy, healthy vegan breakfast burritos make Sunday brunch look a little different around my house. This Mexican-inspired vegan breakfast burrito features sweet potatoes and kidney beans simmered in tomatoes, cumin and chili powder tucked in a tortilla wrap with fresh spinach, avocado, chopped tomatoes and toasted pumpkin seeds. What more could you want for a healthy, easy vegan breakfast recipe?
Ingredients
For the Sweet Potato & Black Bean Filling
- 2 tbsp olive oil
- 1/2 yellow onion chopped
- 2 cloves garlic peeled and crushed
- 2 tbsp tomato paste
- 1 tbsp cumin
- 1 tbsp chipotle chili powder
- salt and pepper to taste
- 1 sweet potato scrubbed and cubed into bite-sized pieces (I did not peel mine)
- 1 28 oz can kidney beans rinsed and drained
- 2 cups fresh water
- fresh cilantro washed and torn as garnishment
For Building Your Breakfast Burrito
- 4-6 tortillas
- 8-10 grape tomatoes diced
- 1 avocado sliced
- 2-3 handfuls baby spinach
- 1/4 cup toasted pumpkin seeds see blog post for recipe
- salsa
- hot sauce
Instructions
- Preheat a large, deep-sided skillet. When hot, add the olive oil. When shimmering, add the onions and reduce the heat to medium-low. Allow the onions to cook until the are soft and lightly browned. About 8-10 minutes.
- Add the garlic and cook until fragrant. About 1-2 minutes.
- Add the cumin, chili powder and tomato paste. Increase heat to medium and sauté until fragrant and the tomato paste has turned a dark red.
- Add the diced sweet potatoes and kidney beans. Stir to coat.
- Add the water and allow to simmer, covered, until the potatoes are soft and able to be pierced with a fork. Season to taste with salt and pepper.
- Continue to simmer, uncovered, until any additional water has cooked off.
- Serve immediately as a burrito with any of the optional ingredients and/or use as the base for vegan nachos, a vegan burrito bowl or vegan quesadillas.