Sheet pan vegan high protein breakfast burrito bowl

Sheet pan vegan high protein breakfast burrito bowl

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 4 servings Category: LUNCH Cuisine: Vegan Diet: Vegan

Ingredients

  • 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)
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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

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