We all know the saying: breakfast is the most important meal of the day. I usually start with a bowl of oatmeal or another hearty grain topped with fresh fruit, seeds, or nuts. When I have extra time or I’m doing meal prep, I make these sweet potato breakfast burritos. They’re filling, nutritious, full of flavor, and entirely vegan.
Breakfast doesn’t need to be complicated, but for steady energy you should aim for more than a pastry or bar. I rotate breakfasts between grains, tofu scrambles, and avocado toast, and these burritos are one of my favorites. The filling can be prepared ahead of time so mornings are quick: just reheat, assemble, and go.
What’s in this sweet potato breakfast burrito?
Breakfast burritos are highly adaptable. Typical fillings include hash browns, scrambled tofu, vegan sausage, avocado, salsa, and vegan cheese. This version features a delicious blend of sweet potatoes, black beans, spinach, gluten-free vegan sausage (check ingredients if you need gluten-free), red bell pepper, shallot, and warming spices like smoked paprika and cumin. The combination balances sweet, smoky, and savory notes for a satisfying morning meal.
How to make healthy breakfast burritos
The method is straightforward. Warm a tablespoon of oil in a skillet over medium heat and sauté minced shallot (or yellow onion) with diced red bell pepper until soft. Add diced sweet potato and a pinch of sea salt, cover, and cook on medium-low until the potatoes are tender, about 15–20 minutes. While the potatoes cook, chop the vegan sausage to roughly match the potato dice. When the potatoes are tender, add the sausage and drained, rinsed black beans. Stir in smoked paprika, cumin, and salt to taste. Cook another 10 minutes until the potatoes are fully tender, then fold in chopped spinach and cook until wilted, about five minutes. Warm tortillas in a skillet, fill with the mixture, wrap into burritos, and serve hot.
Freezer-Friendly Meal Prep
This filling is ideal for meal prep. Store portions in the refrigerator for up to five days or freeze for longer storage. When reheating, warm the filling on the stove or in the microwave to avoid soggy tortillas. The base is versatile: add a vegan egg substitute for more protein, a pinch of chili powder and garlic for extra flavor, or some vegan cheddar if you like a melty texture.
Try these other savory breakfast ideas for variety: breakfast enchiladas, tofu scramble, or a savory steel-cut oats bowl.
Sweet Potato Breakfast Burrito
Ingredients
- 1 tbsp coconut or olive oil
- 1 large shallot, minced
- 1 red bell pepper, diced
- 1 large sweet potato, diced
- 2 vegan sausages, about 1 cup chopped
- 1 can black beans, drained and rinsed (about 1 1/2 cups)
- 2 cups spinach or other leafy green, chopped
- 1 tsp cumin powder
- 1 tsp smoked paprika
- 1/2–1 tsp salt, to taste
- 4 soft tortillas (flour or gluten-free)
Instructions
- Warm a skillet over medium heat and add the oil.
- Sauté the shallots and diced red bell pepper until soft.
- Add the diced sweet potato and a pinch of sea salt. Cover and cook on medium-low until the potatoes are fairly tender, about 15–20 minutes.
- Chop the vegan sausage to roughly the same size as the sweet potato dice.
- When the sweet potato is tender, add the sausage and black beans.
- Stir in cumin, smoked paprika, and salt, then continue cooking for another 10 minutes until potatoes are fully tender.
- Fold in the chopped spinach and cook until wilted, about 5 minutes.
- Warm the tortillas in a skillet, fill with the mixture, wrap into burrito shapes, and serve hot.
Nutrition
Calories: 230 kcal | Carbohydrates: 38 g | Protein: 6 g | Fat: 7 g | Saturated Fat: 4 g | Sodium: 624 mg | Fiber: 6 g | Sugar: 6 g | Vitamin A: 10607 IU | Vitamin C: 44 mg