Meatless Breakfast Burrito Bowl

SHARE THIS WITH FRIENDS:

Prep: 20 minutes | Serves 1

INGREDIENTS

  • 1 Alpha Foods Breakfast Burrito
  • 1 medium potato, diced
  • 1/2 red onion, chopped
  • 9-10 Brussels sprouts, halved and stems removed
  • 2 garlic cloves, sliced
  • 1 Tbsp olive oil
  • 1/4 cup vegetable broth
  • 1/2 small orange, juiced
  • Sea salt & pepper to taste
  • Fresh herbs (optional)
  • Guacamole or salsa (optional)

DIRECTIONS

  1. Sauté half of the garlic in 1/2 Tbsp olive oil in a non-stick pan over medium heat and add the potatoes and bell pepper. Cook for 9-10 minutes over medium heat and add a little more oil if need be. Stir well to avoid burning. Add salt and pepper to taste.
  2. In a separate pan (you can do this at the same time), sauté the onion and rest of the garlic in 1/2 Tbsp olive oil over medium heat for 2-3 minutes, then add the Brussels sprouts.
  3. Cook for 5-6 minutes, then add the vegetable broth and orange juice. Let simmer for 2 more minutes and add sea salt to taste.
  4. Microwave the Alpha Breakfast Burrito for about 1 min and 15 seconds, then grill it in a sandwich press for a few more minutes to make the tortilla nice and crispy (if you don’t have a sandwich press, simply omit this step and microwave 15-30 seconds longer).
  5. Top with fresh herbs and enjoy with guacamole, salsa, or your favorite dip!
Meatless Breakfast Burrito Bowl

READ MORE:

Vegan Chicken Quinoa Corn Salad

Vegan Chik'n Quinoa Corn Salad

By Chenille Lafleur • 04 Apr, 2024
Transport to a tropical location when you're eating this SouthWest Quinoa Corn Salad made in under fifteen minutes and packed with protein. Win Win.
sweet and savory chicken teriyaki bowl made in under 20 minutes

Chik'n Teriyaki Bowl

By Chenille Lafleur • 19 Jan, 2024
This sweet and savory chicken teriyaki dish is all you will need when you're in a pinch.
vegan chicken taco recipe

Vegan Shredded Chik'n Tacos

By Chenille Lafleur • 18 Sep, 2023
Prep: 15 minutes | Serves 4 INGREDIENTS Chik'n Filling 1 package (about 12 oz) Alpha Foods Homestyle Chik'n Strips 2 tablespoons olive oil 1 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon smoked paprika Salt and pepper to taste Juice of 1 lime Other 8 small corn tortillas 1 cup vegan cheese (your choice, but cheddar-style works well) 1 cup pico de gallo (store-bought or homemade) 1/2 cup vegan sour cream 1/4 cup chopped fresh cilantro 2-3 jalapenos, thinly sliced (adjust to your spice preference) DIRECTIONS Cook the Chik'n: In a skillet, heat 2 tablespoons of olive oil. Add the Alpha Foods Homestyle Chik'n Strips and season them with 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of smoked paprika, and a pinch of salt and pepper. Cook for 5-7 minutes until the chik'n strips turn golden brown, and then squeeze the juice of 1 lime over them. Warm the Tortillas: Briefly heat the small corn tortillas either in the microwave or on a skillet until they are warm and pliable. Assemble the Tacos: Place a portion of the cooked chik'n strips on each tortilla, followed by a sprinkle of vegan cheese, a spoonful of pico de gallo, and some thinly sliced jalapenos. Add Toppings: Drizzle vegan sour cream over the top and sprinkle chopped fresh cilantro for extra flavor.  This chicken-free meal doesn’t cluck around. Enjoy!
Share by: