This hearty, high-protein vegan breakfast burrito is packed with smoky tempeh, spiced sweet potatoes, sautéed veggies, and a zesty lime BBQ aioli that brings it all together. Wrapped in a gluten-free protein tortilla, each burrito delivers about 30g of plant-based protein and loads of fibre to keep you full and fuelled all morning. Whether you’re grabbing one on the go or sitting down to brunch, it’s comfort food you can feel great about.
Nutritional Benefits
- Tempeh is a fermented soy powerhouse, rich in complete protein, gut-friendly probiotics, and iron.
- Sweet potatoes offer slow-digesting carbs, beta-carotene (vitamin A), and fibre for stable energy.
- Kale and peppers pack antioxidants and vitamin C to support immunity and inflammation.
- Olive oil and walnuts bring in healthy fats for brain and hormone support.
- Gluten-free protein tortillas keep things easy on digestion while delivering extra protein for satiety.
Bonus? The smoky, savoury flavour profile hits all the right brunch notes, no eggs or dairy needed.
Smoky Tempeh & Sweet Potato Hash Breakfast Burrito
Description
This hearty, protein-packed breakfast burrito wraps smoky tempeh, roasted sweet potatoes, sautéed kale, and a zesty BBQ aioli in a warm gluten-free tortilla, perfect for fuelling your day with flavour and plant power.
Ingredients
Smokey Tempeh
Roasted Sweet Potatoes
Sautéed Kale and red peppers
Lime BBQ aioli
Instructions
Bake the Smokey Tempeh
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Preheat your oven to 375°F. In a large bowl, crumble the tempeh and mix it with olive oil, cumin, smoked paprika, sage, thyme, red pepper flakes, tamari (or coconut aminos), ketchup, liquid smoke, maple syrup, and nutritional yeast. Spread the mixture evenly on a parchment-lined baking sheet and bake for 18–20 minutes, stirring every 10 minutes until golden and crispy.
Roast the Sweet Potatoes
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In another bowl, toss the diced sweet potatoes with olive oil, oregano, paprika, turmeric, asafoetida, salt, and pepper. Spread them on a separate baking sheet and while the tempeh is baking or once they're done roast the sweet potato in the oven for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
Sauté the Kale and Peppers
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While everything is roasting, heat olive oil in a large skillet over medium heat. Add chopped kale and red bell pepper. Sauté for 4–5 minutes, or until wilted and just tender. Finish with a splash of lemon juice and season with salt and pepper. Once the sweet potatoes are ready, combine them with the sautéed kale and red pepper in the skillet to make a hearty veggie mix.
Make the Lime BBQ Aioli
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In a small bowl, whisk together the vegan mayo, BBQ sauce of choice, lime zest, lime juice, smoked paprika, asafoetida, and a pinch of salt and pepper until smooth and creamy.
Assemble the Burritos
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Warm your tortillas slightly to make folding easier.
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- If freezing: Layer the sweet potato and kale mixture, add the crumbled tempeh, and drizzle with a generous amount of BBQ aioli. Wrap tightly in parchment or foil and freeze.
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If eating right away: Fill with the sweet potato-kale mix, tempeh, a generous amount of BBQ aioli, plus sliced baby tomatoes, micro greens, hot sauce, and lots of fresh chopped basil. Fold in the sides and roll up burrito-style. Serve warm and enjoy!
Nutrition Facts
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 569kcal
- % Daily Value *
- Total Carbohydrate 60g20%
- Dietary Fiber 14g57%
- Sugars 13g
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.