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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


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.



  • 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


  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.


  • 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


  • 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