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These Vegan Breakfast Bowls are healthy & delicious. Made with Just eggs, roasted sweet potatoes, black beans & avocado!
Close-up shot of vibrant vegan breakfast bowls filled with roasted sweet potatoes, Just Egg scramble, black beans, and avocado, perfect for those searching for vegan breakfast food near me
Do you ever get that brunch craving but feel like staying in? Searching for “Vegan Breakfast Food Near Me” online can be tiring, and sometimes, the best vegan breakfast is the one you make yourself, exactly to your liking! These Vegan Breakfast Bowls bring all the delightful brunch vibes right to your kitchen, and honestly, they taste even better when homemade. Plus, if you’re into meal prepping, these bowls are a fantastic way to have delicious and healthy vegan breakfasts ready for the entire week!
Step One: Roast the Perfect Sweet Potatoes
These roasted sweet potatoes are the star of the bowl – crispy edges, fluffy insides, and seasoned just right. They bring a wonderful sweetness and heartiness to your vegan breakfast.
For these amazing potatoes, you will need:
- Sweet potatoes
- Red onion
- Red bell pepper
- Avocado oil
- Garlic powder
- Smoked paprika
- Turmeric
- Onion powder
- Salt & pepper
Simply toss all the sweet potato ingredients together on a baking sheet until everything is nicely coated. Spread them out in a single layer and roast in the oven for 20 minutes. Give them a toss and continue cooking for another 10-15 minutes, or until they are perfectly crispy and cooked through. The aroma alone is going to make you forget all about searching for “vegan breakfast food near me”!
Step Two: Scramble the Vegan Eggs to Perfection
Just Egg is a game-changer for vegan breakfasts! Made from mung beans, it’s incredible how much it tastes like real eggs. If you’re missing that eggy element in your vegan breakfast quest, Just Egg is the answer.
About five minutes before the potatoes are ready, heat up a non-stick skillet over medium heat with a spray of oil. Pour in the Just Egg and season with pepper to your taste. Scramble it until it’s fully cooked, just like you would with regular eggs. It’s quick, easy, and adds a protein boost to your bowl.
Step Three: Assemble Your Dream Vegan Breakfast Bowl
This is where you get to customize! The beauty of these bowls is their versatility. You can use whatever veggies and toppings you love or have on hand. Here’s what I like to include in my ultimate vegan breakfast bowl:
- Black beans
- Avocados
- Green onions
- Jalapeño slices (for a little kick!)
- Vegan feta cheese
- Everything bagel seasoning
- Salsa verde
To assemble, simply divide the roasted sweet potatoes, scrambled Just Egg, and black beans into bowls. Top with slices of creamy avocado and all your favorite toppings. Serve immediately and enjoy the satisfaction of creating your own perfect “vegan breakfast food near me” experience right at home!
For meal prepping, portion out the potatoes, Just Egg, and black beans into individual containers and store them in the fridge. When you’re ready to eat, just reheat in the microwave and then add the fresh toppings like avocado and green onions. This makes busy mornings so much easier and healthier than searching for last-minute vegan breakfast options.
Need More Vegan Breakfast Inspiration?
If you’re loving the idea of homemade vegan breakfasts and want to expand your repertoire beyond searching for “vegan breakfast food near me”, check out these other delicious recipes:
Vegan Breakfast Bowls Recipe
Servings: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
These Vegan Breakfast Bowls are healthy & delicious. Made with Just eggs, roasted sweet potatoes, black beans & avocado!
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Ingredients
FOR THE SWEET POTATOES
- 2 medium sweet potatoes, cubed
- 1/2 red onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon onion powder
- Salt and pepper to taste
FOR THE EGGS
- 1 16 oz carton Just Egg
- Pepper to taste
- Oil spray for skillet
FOR THE BOWLS
- 1 15 oz can black beans, rinsed and drained
- 2 avocados, sliced
- 2 green onions, chopped
- Optional toppings: jalapeño slices, vegan feta, everything seasoning, salsa verde
Equipment
- Baking sheet
- Parchment paper
- Large bowl
- Non-stick skillet
- Spatula
Instructions
- Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
- In a large bowl, combine the cubed sweet potatoes, chopped red onion, and chopped red bell pepper. Drizzle with avocado oil and sprinkle with garlic powder, smoked paprika, turmeric, onion powder, salt, and pepper. Toss to combine and spread out in an even layer on the prepared baking sheet.
- Place in the preheated oven for 20 minutes. Toss and cook for another 10-15 minutes, or until the potatoes are crispy and cooked through.
- About 5 minutes before the potatoes are done, spray a non-stick skillet with oil and heat over medium heat. Pour in the Just Egg and add pepper to taste. Scramble until cooked through.
- To assemble the bowls, divide the roasted sweet potatoes, scrambled Just Egg, and black beans among four bowls. Top with sliced avocado and your desired toppings. Serve immediately.
Video
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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.
Calories: 530kcal, Carbohydrates: 52g, Protein: 22g, Fat: 27g
Cuisine: American
Course: Breakfast, Brunch
Did you make this recipe? Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
