Sheet Pan Vegan High Protein Breakfast Burrito Bowl

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Some days, the idea of whipping up a multi-step breakfast feels like training for the Olympics. But fear not, my friend, because I have just the solution for you: the Sheet Pan Vegan High Protein Breakfast Burrito Bowl. It’s an absolute winner for busy mornings, lazy weekends, or anytime you want to impress yourself with minimal effort. Trust me, it’s about to become your new breakfast BFF.

Why This Recipe is Awesome

Let me break it down for you. This recipe is basically a giant hug in a bowl, but without the warm, sappy feelings. You get a healthy dose of protein, a parade of vibrant veggies, and the satisfaction of knowing you actually made something delicious and nutritious. It’s idiot-proof, even I didn’t mess it up. I mean, who thought you could make breakfast without peculiar frying techniques or advanced culinary skills? Just throw everything on a sheet pan and let the oven do its thing. Yep, life doesn’t get any easier than this, folks.

Ingredients You’ll Need

Grab your shopping list and get ready to score some easy-peasy ingredients. Here’s what you need:

• 2 cups frozen hashbrown potatoes (because who even has time to peel and chop potatoes early in the morning)
• 2 cups frozen fajita blend veggies (bell peppers and onions, the life of the party)
• 2 cups sliced mushrooms (the more fungi, the merrier)
• 16 oz of black beans (1 can, drained and rinsed, for those protein gains)
• 1 teaspoon onion powder (because onions make everything better)
• 1 teaspoon garlic powder (seriously, are vampires even real?)
• 1 teaspoon salt (just enough to keep things interesting)
• 2 tablespoons olive oil (for some sizzle)
• 8 oz extra firm tofu (about half of a package, let’s keep it simple)
• 1 teaspoon garlic powder (yep, again)
• 1 teaspoon onion powder (told ya, they are that good)
• ½ teaspoon smoked paprika (for that fancy smokiness)
• 1 teaspoon salt (you can never have enough)
• 1 tablespoon nutritional yeast (for that cheesy vibe)
• 2 teaspoons oil (any oil will do, just avoid the weird ones)
• ½ teaspoon turmeric powder (for color and health)
• Vegan sour cream (for topping, obviously)
• Guacamole (because who doesn’t love avocado)
• Salsa (to give it a fiesta kick)

Step-by-Step Instructions

Alright, let’s not get overwhelmed here. Follow these steps and you’ll have a breakfast burrito bowl that’ll make even your kitchen feel proud.

Tofu Scramble

1. Preheat your oven to 400 degrees Fahrenheit. Yes, I know you want to skip this step, but trust me, do it. It’s essential!
2. Grab a large mixing bowl and crumble your tofu. Channel your inner zen and just get in there.
3. Add garlic powder, onion powder, smoked paprika, salt, nutritional yeast, oil, and turmeric to the crumbled tofu. Mix it all together like you’re trying to impress a chef.
4. Set that aside for now to let the flavors mingle like old friends at a reunion.

Assemble It All

5. On a large sheet pan, toss your frozen hashbrowns, fajita veggies, sliced mushrooms, black beans, onion powder, garlic powder, and salt. It’s a veggie party! Drizzle it all with olive oil and toss everything to coat.
6. Spread the tofu scramble across the sheet pan. It’s okay if it’s a little messy. Just make it look rustic.
7. Pop that bad boy in the oven and let it roast for about 30 minutes. Go do something fun, like scrolling through your phone or dancing awkwardly in the living room.
8. When it’s done, take it out from the oven and prepare to be amazed by the aromas. Serve it up in bowls and top with vegan sour cream, guacamole, and salsa. You did it!

Common Mistakes to Avoid

Ah yes, the classic rookie errors. Here’s a little guide to keep you out of the kitchen hall of shame.

• Thinking you don’t need to preheat the oven: Rookie mistake. Don’t be that person.
• Using unseasoned tofu: Tofu is like a blank canvas; give it some love with seasonings, or you’re just eating gray blocks. Not cute.
• Overcrowding the pan: Unless you want a soggy mess, spread those ingredients out. Think of it as giving them room to breathe.
• Skipping the draining of black beans: Trust me, that extra liquid will mess with your texture. Nobody wants soupy burrito bowls.

Alternatives & Substitutions

Now, I know what you’re thinking. What if you can’t find some of these ingredients or if you’re just not a fan of certain things? No sweat! Here are some alternatives:

• Hashbrowns: Got some leftover roasted potatoes? Chop ‘em up and throw them in. Instant breakfast upgrade.
• Frozen Fajita Veggies: Use whatever frozen veggies you have on hand. It’s like a veggie surprise party!
• Tofu: If you are not a fan of tofu, how about chickpeas or even tempeh? They’ll happily step in as a protein source.
• Toppings: Don’t have guacamole? Try some diced avocado. No salsa? Chopped tomatoes or even a little hot sauce can add that kick.

FAQ (Frequently Asked Questions)

Can I double this recipe?
Why yes, you can! Feeding a crowd or just want leftovers? Just make sure your sheet pan has room for all that goodness.

Is this gluten-free?
Yep, this recipe is naturally gluten-free. But check your salsa and vegan sour cream labels just in case!

Can I meal prep this for the week?
Totally! This bowl is like a fridge superhero. Cook it up, store it in the fridge, and just reheat when you need it.

What if I can’t find nutritional yeast?
You can skip it, but don’t blame me if it’s not as cheesy-good without it. You could also use a bit of vegan cheese, but that’s a personal choice.

Do I have to use a sheet pan?
Nope! You can use a casserole dish if that’s more your style. Just don’t forget to adjust your cooking time.

What if I don’t like spicy food?
Then leave the spicy salsa out. You do you, boo.

Can I use fresh veggies instead of frozen?
Absolutely! Fresh veggies are great, but they may require a little less cooking time. Keep an eye on them to avoid any mushiness.

Final Thoughts

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! This Sheet Pan Vegan High Protein Breakfast Burrito Bowl isn’t just a meal; it’s a lifestyle choice for the laziness aficionado in all of us. Enjoy every last bite, get creative with toppings, and remember that cooking can be fun. So whip that pan out again when you’re ready for round two. Who knows, maybe next time you’ll even add a little something extra. Happy cooking, you champ!

Sheet Pan Vegan High Protein Breakfast Burrito Bowl

---

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A delicious and easy vegan breakfast bowl packed with protein from tofu and black beans, mixed with vibrant veggies and seasoned to perfection.

---

Ingredients

Scale 1x2x3x

• 2 cups frozen hashbrown potatoes
• 2 cups frozen fajita blend veggies
• 2 cups sliced mushrooms
• 16 oz black beans (1 can, drained and rinsed)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2 tablespoons olive oil
• 8 oz extra firm tofu
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• 1 tablespoon nutritional yeast
• 2 teaspoons oil (any oil)
• ½ teaspoon turmeric powder
• Vegan sour cream (for topping)
• Guacamole (for topping)
• Salsa (for topping)

---

Instructions

1. Preheat your oven to 400°F.
2. Crumble the tofu into a large mixing bowl.
3. Add garlic powder, onion powder, smoked paprika, salt, nutritional yeast, oil, and turmeric to the crumbled tofu, and mix well.
4. On a large sheet pan, toss together hashbrowns, fajita veggies, mushrooms, black beans, onion powder, garlic powder, and salt. Drizzle with olive oil and toss to coat.
5. Spread the tofu mixture across the sheet pan.
6. Bake in the oven for about 30 minutes.
7. Remove from oven, serve in bowls, and top with vegan sour cream, guacamole, and salsa.

Notes

Feel free to customize with your choice of vegetables and toppings!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 10g
• Protein: 20g
• Cholesterol: 0mg

Keywords: vegan, breakfast, burrito bowl, protein, easy recipe