Roasted Sweet Potato & Tempeh Bacon Breakfast Burritos with Chipotle Crema (Plant Paradox-friendly, grain-free, lectin-free & vegan)


Y’all, I have missed burritos. Since seriously limiting my wheat intake, a good burrito is few and far between. And with every “alternative” tortilla out there on the market being sized for a taco, not burrito, what’s a boy to do?

Finally, I stopped being lazy and decided to experiment with tortillas that are able to be stretched out large thin without breaking. Once I realized that large, homemade cassava tortillas are a possible thing, I knew that a burrito was within my reach & my very near future.

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Now let’s think inside the tortilla, because it’s what’s inside that makes this burrito pop. First, a bed of spring mix goes down, which adds bright crunch, earthiness, and a pizazz of color to this burrito. To structurally support the burrito – as well as add girth & wholesomeness – white rice is added on top of that, which could easily be replaced with cauliflower rice if you’re not into the grain thing. Now, to add a burst of savory flavor, meaty depth, and a kick of protein, tempeh is transformed into a smoky & salty, onion stir fry that elevates the life of this party by 10.

To add even more flavor, as well as subtle creaminess, sweetness, and roasty toasty goodness, hannah sweet potato dices are roasted at 500° F in a mixture of nutritional yeast, paprika & oregano until they’re tender on the inside, lightly blackened in areas, and crip on the outside. To balance out the savoriness, we mixed together our vegan coconut sour cream with chipotle peppers to create a créma that’s refreshing, melty, and subtly spicy. Finally, the edges of the tortillas are folded in, the bottom flap is folded over top, and this burrito rolls straight into your heart.

If you desire more of a dinner style burrito, you could easily tinker with a few of the components or substitute a couple of them. For example, you could replace the tempeh with pressure cooked black beans and add in guacamole for a more traditional burrito.

All in all, this burrito is:

  • Good for breakfast, lunch, and dinner
  • Filling
  • Loaded with flavor
  • Nutritionally balanced
  • Savory, lightly sweet, refreshing, and perfectly spiced

If you like what your taste buds are tellin’ ya, leave behind a nice rating, share your thoughts with us in the comments, or show us your creations by tagging @noeggsorham on Instagram.

Go Forth & Devour,
Ryan

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Roasted Sweet Potato & Tempeh Bacon Breakfast Burritos with Chipotle Crema (Plant Paradox-friendly, grain-free, lectin-free & vegan)

  • Servings: Two
  • Difficulty: Moderate
  • Print

Large cassava tortillas filled with crispy nutritional yeast sweet potato chunks, smoky tempeh bacon & onion stir-fry, and chipotle infused sour cream.

Ingredients

Tempeh Bacon & Onion Stir-Fry

  • 4 oz tempeh, cut into thin 2 inch slices
  • water
  • 2 tbsp olive oil
  • 2 tsp tamari
  • 2 tsp chipotle in adobo sauce, finely chopped*
  • 1 tsp liquid smoke
  • 1 tsp rice or apple cider vinegar
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • pinch of salt
  • dash of cinnamon
  • 5 drops liquid stevia
  • 1/2 medium onion, but into small wedges

Roasted Sweet Potato

  • 1/2 large hannah sweet potato (white sweet potato), diced into small chunks
  • 1 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1/4 tsp paprika
  • 1/4 tsp dried oregano
  • large pinch of salt

Chipotle Crema

  • 1/2 c vegan sour cream*
  • 1 tbsp water
  • 1/2 tsp chipotle in adobo sauce, finely chopped*
  • 1/4 tsp onion powder
  • pinch of salt

Assembling

Directions

    1. Pre-heat oven to 500° F and line a cookie sheet with parchment paper.
    2. Toss sweet potato chunks with olive oil, nutritional yeast, paprika, oregano, and a very large pinch of salt. When oven’s ready, bake until crispy on outside and tender on the inside; about 12 minutes.
    3. While oven heats up, place tempeh into a medium-sized pan and add enough water to barely cover the tempeh. Stir in tamari, liquid smoke, vinegar, chipotle & stevia and bring to a boil over high heat.
    4. Cook until all of the water has evaporated then add in oil, paprika, garlic powder, oregano, dash of cinnamon and small pinch of salt. Cook – stirring a couple of times – until tempeh and onions are lightly browned; 6-8 minutes. Set aside.
    5. In a small bowl, stir together sour cream, water, chipotle, onion powder, and a small pinch of salt.
    6. Now it’s time to assemble! Place your ingredients in the center of the tortilla, positioned more towards one side than the other.
    7. Lay down the ingredients in this (or any) order:
    8. handful of spring greens
    9. rice or cauliflower rice
    10. tempeh & onions
    11. roasted sweet potatoes
    12. chipotle crema
    13. Fold the sides of the tortilla inward, then fold the flap of the tortilla that’s closest to the fillings over the middle then tightly roll into a burrito. Repeat for second burrito.
    14. Enjoy immediately!

*It is possible for chipotles to be Plant Paradox friendly; some brands contain seeds & skin of peppers while other do not. Look for chipotle in adobo sauce in a glass container as opposed to a can – in my experience, chipotle in glass containers contain no skins or seeds. If lectins are of no concern to you, use any chipotle. If they are a concern and you can’t find one that fits your needs, simply leave it out.

*Use linked sour cream for lectin-free

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