PROTEIN BREAKFAST BURRITO
Start your day with this satisfying, high-protein fully plant-based breakfast burrito! It’s made with air-fried sweet potato cubes, crispy brown lentils, tofu scramble, sautéed spinach, sliced tomato, red onion, and creamy avocado. Wrapped up in your favorite tortilla and served with a spicy vegan chili mayo. I love to enjoy this one after my workout and take it onto a hike!
Servings: 2
Ingredients
- 2 large tortillas or wraps
- 1 medium sweet potato peeled and cut into small cubes
- 1/2 cup cooked brown lentils patted dry
- 120 g 4oz fresh spinach
- 1 medium tomato thinly sliced
- 1/4 red onion thinly sliced
- 1/2 avocado thinly sliced
- olive oil
- salt and pepper to taste
For the tofu scramble:
- 150 g about 5 oz silken tofu
- 1 small onion diced
- 1/2 tsp kala namak black salt
- 3/4 tsp ground turmeric
- 1 tbsp olive oil
- 1/2 tsp cracked pepper
for serving:
- vegan chili mayo
Instructions
- Air-fry or bake the sweet potato: Preheat your air fryer to 200°C (390°F). Toss the sweet potato cubes lightly with oil and a pinch of salt. Air-fry (or bake) for 15–20 minutes, shaking halfway, until golden and tender.
- Crisp the lentils: Heat a nonstick pan over medium heat with a touch of oil. Add the cooked, dry lentils and sauté for a few minutes, stirring occasionally, until they become crispy. Season with salt and pepper. Set aside.
- Make the tofu scramble: In the same pan, sauté the diced onion for 2–3 minutes until soft. Crumble in the silken tofu and add turmeric and kala namak. Cook for another 3–5 minutes, stirring gently, until heated through.
- Sauté spinach: Quickly wilt the spinach in a hot pan. Season lightly.
- Assemble the burritos: Warm your tortillas, then layer with sweet potatoes, tofu scramble, crispy lentils, sautéed spinach, tomato slices, red onion, and avocado.
- Roll up the burritos tightly. Toast in a dry pan for extra crunch. Enjoy with (vegan) chili mayonnaise.