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Vegan Chorizo Breakfast Burrito Bowl (🌶 Colorado-Style!)

Hiking? Skiing? Busy weekday? A vegan chorizo breakfast burrito bowl keeps ya full, and it's perfect for meal-prep. Frozen hash brown potatoes make it easy.

Hiking? Skiing? Busy weekday? A vegan chorizo breakfast burrito bowl keeps ya full, and it’s perfect for meal-prep. Frozen hash brown potatoes make it easy.

Vegan Breakfast Burrito Bowl topped with salsa and avocado slices

Coloradans are SERIOUS about breakfast burritos

No matter the weather, Coloradans are outside. In summer and fall, we hike, mountain bike, cycle, trail run, raft, rock climb, camp and kayak. In winter and spring, we snowboard, ski, snowshoe, snowmobile and go tubing. Sometimes we hike up glaciers in the summer, and the tourists are all confused.

You need a serious, stick-to-your-ribs breakfast like a breakfast burrito on days like this!

Typical Colorado breakfast burrito is: a tortilla wrap filled with potato, protein (eggs, meat, beans or any combination of those), cheese and salsa. Then it’s “smothered” with a pork green chile sauce. Jeremy likes spicy pork chorizo in his. I like that flavor, too, I don’t often find vegan chorizo in restaurants.

But let’s be honest… most weekdays, we’re all behind a desk or stuck in traffic or shoving a bowl of cereal down alongside our kids. On a regular day, a breakfast burrito is more like a “gut bomb” that leads to naps.

So this recipe is for a breakfast burrito bowl: spicy, vegan burrito filling without the tortilla wrap. This way, you get all the flavor, protein and potatoes without the carb overload.

Breakfast burrito bowls are perfect for meal prep, too. Make a big ol’ batch and enjoy throughout the week.

Let’s Make Vegan Chorizo Breakfast Burrito Bowls!

I saw these meatless chorizo crumbles in the freezer aisle and KNEW they would be amazing in breakfast burritos… or… well… anything, really. The packaging doesn’t explicitly say that it’s gluten-free, however the ingredients list does not appear to include wheat or wheat by-products.

Ingredients arranged on a cutting board with a bag of frozen Morning Star Farms chorizo crumbles

Grab a large skillet. Heat up some oil. Then add the frozen hashbrown potatoes, frozen vegan chorizo crumbles, and spices. Since the chorizo & green chiles have a 🌶 little kick already, just add salt, garlic powder and smoked paprika.

Tip: while this recipe is mostly plant-based (the chorizo is made from soy), if you wanted to increase the veggie-factor then just add some diced, raw zucchini, bell peppers and mushrooms to the pan.

Cook over medium-high heat for about 10 minutes, or until the potatoes are fork-tender. Then stir in some hatch green chiles. You’re done!

Enjoy in a bowl, rolled in a tortilla, topped with an egg, or straight out of the pan!

Tips for Perfect Breakfast Burrito Bowls

  • Variations: Enjoy in a bowl with avocado slices & salsa. Wrap in a tortilla (GF as needed) for a breakfast burrito. For vegetarian, fry or poach an egg and place on top of breakfast burrito bowl.
  • Substitutions for vegan chorizo crumbles: canned black or pinto beans are an easy protein substitution. Just be sure to taste the seasonings and increase accordingly. The chorizo crumbles are well-seasoned, so leaving them out means you’ll need to add more seasonings. Consider: salt, smoked paprika, onion powder, chipotle powder 🌶, ancho Chile powder 🌶, and cayenne 🌶.
  • Storing Leftovers: If you HAVE any leftovers, store in an air-tight food container in the refrigerator for up to 5 days. Spoon a serving into a bowl and microwave for 1-2 minutes. Just don’t pre-slice the avocado, or it will turn brown.
  • Meal Prep: After cooking, let cool. Then divide into 4-6 servings and add to air-tight food storage containers. Either pack a whole avocado with each breakfast bowl or use single-serving guacamole cups. Pack salsa in a small, lidded container.

Hungry for More?

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Vegan Chorizo Breakfast Burrito Bowl (🌶 Colorado-Style!)


  • Author: Katie Allen
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 6 Servings 1x

Description

Hiking? Skiing? Busy weekday? A vegan chorizo breakfast burrito bowl keeps ya full, and it’s perfect for meal-prep. Frozen hash brown potatoes make it easy.


Scale

Ingredients

  • 1 tablespoon olive oil
  • 2 cups frozen, diced hashbrown potatoes
  • 1 cup frozen vegan chorizo crumbles
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon roasted garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons diced hatch green chiles, mild
  • Topping ideas: sliced avocado, salsa, vegan cheese shreds, green onion, cilantro

Instructions

  1. Heat oil in a large, non-stick skillet over medium-high heat.
  2. After 2 minutes, add frozen potatoes, frozen chorizo crumbles, salt, garlic powder and smoked paprika.
  3. Stir occasionally, cooking for about 10 minutes or until potatoes are fork-tender.
  4. Add green chiles and cook 2 more minutes.
  5. Add toppings, like sliced avocado, salsa, vegan cheese shreds, diced green onion or cilantro.

Notes

  • This recipe is vegan and presumed to be gluten-free (please check your “soyrizo” / vegan chorizo packaging).
  • For vegetarian, add a fried or poached egg on top of the breakfast burrito bowl.
  • Store leftovers in an air-tight food storage container in the refrigerator for up to 5 days.
  • To reheat, scoop a portion into a microwave safe bowl and cook for 1-2 minutes.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Tex-Mex

Nutrition

  • Calories: 197
  • Sugar: 2.8g
  • Sodium: 295mg
  • Fat: 2.8g
  • Saturated Fat: 0.3g
  • Carbohydrates: 33.9g
  • Fiber: 3.5g
  • Protein: 7.1g
  • Cholesterol: 9mg

Keywords: breakfast burrito bowl, vegan breakfast burrito bowl, vegan breakfast

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