Vegan Sweet Potato Fajitas Breakfast Burritos from Angela’s Plant-based Kitchen

This Sweet Potato Fajitas Breakfast Burritos recipe is an exclusive from Angela Rummans’ cookbook Angela’s Plant-based Kitchen. Click here to find out where you can purchase a copy of the book.

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.

While Angela Rummans is best known as a TV personality appearing on season 20 of Big Brother, beyond the small-screen, her list of accolades includes: level 10 gymnast, fitness model, entrepreneur, business owner, professional pole vaulter, 2012 Olympic Team Trials competitor, best-selling author and now… vegan chef!

Her passion for health and fitness began at an early age as she competed as a top-level gymnast which eventually transitioned to a professional track and field athlete. Seven years ago she began experimenting with a plant-based lifestyle while she was training as a professional athlete. Today she is fully vegan and on a mission to share her passion for cooking and her favorite plant-based comfort food recipes with the world!

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Sweet Potato Fajitas Breakfast Burritos from Angela’s Plant-based Kitchen

Sweet Potato Fajitas Breakfast Burritos


Ingredients

Scale
  • 1 medium sweet potato 
  • ¼ cup Tofutti sour cream
  • ¼ cup salsa 
  • ½ recipe Tofu “Eggs” (see recipe page) or 1 cup JUST Egg, scrambled
  • 1 tsp olive oil 
  • 1 cup yellow onion, julienne cut
  • 1 cup red bell pepper, julienne cut
  • ½ tsp chipotle chili powder
  • ¼ tsp salt
  • 4 burrito size tortillas
  • ½ cup black beans, rinsed and drained
  • 1 medium avocado, sliced 
  • 1 cup sprouts 
  • ¼ cup cilantro, chopped (optional)

Instructions

  1. Preheat oven to 400ºf/200ºC. 
  2. Wash and dry sweet potato. Pierce with a fork and wrap with aluminum foil. Place in the oven and bake for 30 minutes. When the 30-minute timer is up, turn the oven off and allow the sweet potato to cool in the oven for 15 minutes before removing it. 
  3. In a small mixing bowl combine Tofutti sour cream and salsa, and mix well. Set aside. 
  4. Make tofu “eggs” or scramble JUST Egg egg replacement. Set aside. 
  5. Chop sweet potato into cubes. 
  6. In a skillet, add olive oil, sweet potato cubes, onion, red bell pepper, chipotle chili powder and salt. 
  7. Cook 6-8 minutes or until sweet potato is lightly browned and onions and peppers are soft. Remove from heat and set aside.  
  8. To assemble burritos, first warm tortillas in pan or microwave (10 seconds). 
  9. Lay burrito tortilla on a flat work surface to provide ample space for filling then rolling. 
  10. Add 1-2 Tbsp Tofutti salsa mixture, ¼ of the “egg,” 2 Tbsp black beans, ½- 3/4 cup of the sweet potato fajita mixture, ¼ of the avocado slices, a small handful of sprouts, and chopped cilantro. (Place all ingredients together in the lower bottom area of the tortilla closest to you.)
  11. Fold in opposite sides of the burritos and then roll away from you.
  12. Repeat this step with the rest of the tortillas. 
  13. Serve warm, as is, or lightly grill in a hot skillet before serving.

Sweet Potato Fajitas Breakfast Burritos from Angela’s Plant-based KitchenSweet Potato Fajitas Breakfast Burritos from Angela’s Plant-based KitchenSweet Potato Fajitas Breakfast Burritos from Angela’s Plant-based Kitchen

Reprinted with permission from Angela’s Plant-based Kitchen by Angela Rummans, 2020. Photo credit: Angela Rummans.

(Click on the image above to order your copy)

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Vegan Sweet Potato Fajitas Breakfast Burritos

If you loved these sweet potato fajitas breakfast burritos…

Check out more exclusive vegan recipes from Angela Rummans’ cookbook:

Gluten-Free Lemon Poppy Seed Pancakes from Angela’s Plant-based Kitchen

Tofu Ricotta Stuffed Shells with Mushroom Ragu Bolognese from Angela’s Plant-based Kitchen

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