Breakfast is my favorite meal of the day. I could have breakfast foods in the morning, on my lunch break, and in the evening.
There’s no match to the perfect breakfast burrito. And this one is great for the veggie lover. It’s a colorful menagerie of fresh vegetables that makes it the best way to start your day full of nutrients and vitamins all wrapped in a warm tortilla with sriracha mayo.
While the mayo in this recipe does have soy, I love that I don’t have to rely on soy products like tofu to get protein. The chickpeas are a vital part to keep all the ingredients together. Not to mention, they are already a staple in pretty much every vegan’s cupboard.
Description: Vegan Chickpea Breakfast Burrito
Diet: Plant- Based, Vegan, Nut-Free
Ways to make low-waste: buy fresh vegetables, buy bulk seasonings, buy bulk chickpeas
Recipes makes: 2 burritos
Prep time: 5 minutes
Cook Time: 15 minutes
Put-Together-Time: 1 minute
Total time: 21 minutes
2 teaspoons of olive oil
1 large potato
1/2 medium zucchini
1/2 red bell pepper
2 medium mushrooms
3/4 cup chickpeas
1 handful of spinach
Zatural Pink Himalayan Sea Salt
1/2 small avocado
1 teaspoon of sriracha
1 teaspoon of Vegenaise
Dice zucchini, bell peppers, potatoes, mushrooms, and shallots.
Toss potatoes, bell peppers, and shallots in preheated and oiled pan
After potatoes have softened, add in zucchini and mushrooms.
Season with Zatural pink Himalayan salt and black pepper
While vegetables are cooking, mash chickpeas
Add in mashed chickpeas to the pan.
Chop and add in spinach.
While spinach cooks down, throw a tortilla on a flat pan to heat up.
Mix together sriracha and Vegenaise.
Transfer vegetables to tortilla.
Top with avocado and sriracha mayo.
Wrap and serve with salsa and fresh fruits.
Enjoy your rainbow breakfast full of yum veggies!
Originally shared on klymit.com
Your full-time plant eater and full-time burrito and breakfast advocate,