Vegan Breakfast Bowls
These Vegan Breakfast Bowls are healthy & delicious. Made with Just eggs, roasted sweet potatoes, black beans & avocado!
Ingredients
FOR THE SWEET POTATOES
- 2 medium sweet potatoes cubed
- 1/2 red onion diced
- 1 red bell pepper diced
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
FOR THE BOWLS
- 1 15-ounce can black beans drained and rinsed
- 2 avocados sliced
- green onions diced
- jalapeño slices, vegan feta, everything seasoning, salsa verde optional toppings
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the sweet potato ingredients to the baking sheet and toss to combine. Spread out in an even layer and place in the oven for 20 minutes. Toss and cook for another 10-15 minutes, or until the potatoes are crispy & cooked through.
- 5 minutes before the potatoes are done, spray a non-stick skillet with oil over medium heat. Pour in the Just egg and add pepper to taste. Scramble until cooked through.
- To assemble, add potatoes, eggs, beans & avocado to each bowl. Add the optional toppings and serve.
Video
Notes
- I used the 16 oz carton of Just egg, but you can also use the 12 oz container - it will just alter the nutrition info.
- If you can't find Just egg, you can always use my tofu scramble recipe here.
- I didn't heat the black beans, but if you want them warmed, just add them to a small sauce pan and have on low heat while prepping everything else.
Nutrition
Calories: 530kcal | Carbohydrates: 52g | Protein: 22g | Fat: 27g