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There are so many reasons to crave this fully loaded vegan breakfast bowl recipe, none of which require functioning before coffee. It's hyper-customizable, completely nourishing, and no one will argue that it's not flavorful as all get out.
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This bowl is fully customizable, fast enough for a weekday, and crowd-pleasing enough for a brunch spread. Like my vegan burrito bowl, every component here is swap-friendly-build it your way, no stress. It's a complete brunch all on its own, but doesn't look too shabby next to a stack of vegan pancakes or a snow shovel full of vegan French toast casserole either.
Everything can be prepped ahead and assembled in minutes. Bowl goals, activated.
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🥰Why you'll adore this vegan breakfast bowl recipe
🧃 Brunch Like Never Before: Crispy hash browns, creamy avocado, smoky beans-every bite is a flavor-layered feast.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, this breakfast bowl went through the kitchens of hundreds of recipe testers.
✊ Vegan AF: Like all of my vegan breakfast recipes, this one's proudly free from anything that had a face, or a mother. No eggs, no dairy, no meat, no maltodextrin BS or pseudo-mystery "flavor enhancers" that sound like rejected Star Trek character names.
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🥣 Vegan breakfast bowl ingredients
Sweet Potatoes
Sweet potatoes make B vitamins plentiful and delicious in your life when roasted. But if you're like my wife (I mean, congrats, you are an adorable treasure) and absolutely cannot deal with sweet potatoes within 200 feet of you, feel free to sub in regular potatoes or even swap this component entirely for my vegan breakfast hash instead.
Chipotles in Adobo
These smoky, spicy peppers jack the beans up with heat and umami. Add gradually to control the spice level to your taste. I have a reliable chipotles in adobo recipe if you want to make your own. If you're in the mood to remix the flavor of this bowl, try swapping in harissa sauce, chili garlic sauce, sambal oelek, or sriracha.
The Eggy Part
Choose your preferred plant-based egg here. If you're team Just Egg, you can make it using my copycat Just Egg recipe. Prefer a more DIY scramble? My vegan scrambled eggs recipe is unreal, and you'll probably not be caught dead eating the crumbled up tofu-style ever again.
Vegan Butter
If you're using Just Egg, a little vegan butter goes a long way in creating richness and flavor. I'm pretty loyal to Earth Balance buttery sticks, which I think still have the best flavor and cooking characteristics out there. Trader Joe's has a budget-friendly option, but measuring it is a bit of a circus act, since it doesn't come in marked wrappers.
You can learn how to make your own butter in my vegan dairy crash course. Or keep it simple and natural by swapping in olive oil or avocado oil instead.
Frozen Hash Browns (optional)
Frozen hash browns bring the crispiness-go for shredded or patty-style, whatever's in your freezer. Trader Joe's has some items that my family likes, but if you want something even more flavorful, swap these out for my sambal goreng potatoes or sage-garlic hasselback potatoes.
Vegan Bacon
This is an optional add-in, but if you're craving that savory crunch, vegan bacon ties everything together. I've got five killer versions to choose from depending on your mood and preference: rice paper bacon, tofu bacon, seitan bacon, tempeh bacon, and carrot bacon. Pick your fighter!
Salsa
Choose from salsa roja, salsa verde, habanero salsa, or salsa macha. I've got recipes for all of 'em if you want to go homemade, or use store-bought if you're just trying to get brunch done before you start hangry-limping into the afternoon.
Vegan Sour Cream
This brings a tangy chill that mellows out the spicy elements. It's the cool-down every good bowl needs. If you want to make your own, my easy vegan sour cream recipe doesn't use any tofu!
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Tex-Mex Breakfast Bowl
Add corn, vegan chorizo crumbles, and jalapeños. Top with New Mexico red chile sauce and a squeeze of lime, and serve with a side of chilaquiles verdes.
Breakfast Bibimbap
Swap the beans for Korean braised tofu, and use regular vegan kimchi, or vegan radish kimchi in place of salsa. A proper bibimbap has lots of fun banchans, so feel free to add Korean carrot salad, vegan Korean fried chicken with Korean BBQ sauce, oi muchim, or Korean scallion salad as you see fit.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make vegan breakfast bowls
If I were hungry, I'd be tempted to just scroll past these pics too. But if you don't want to miss out on all the deets, here's the full 411:
Step One
I Yam Legend:
Preheat the oven to 375°F (190°C). In a bowl, toss sweet potatoes with olive oil, paprika, coriander, and salt until coated.
Step Two
Sweet Potatotal Recall:
Spread the sweet potatoes on a parchment-lined sheet in a single layer. Roast for 25 minutes, flipping halfway, until golden and tender.
Step Three
Sauté Zonday:
While roasting, heat olive oil in a skillet over medium heat. Add onions and cook 4 minutes. Stir in tomatoes and garlic, cook 3 more.
Step Four
Welcome to the Bean Age:
Add chipotles, pinto beans, water, and salt. Simmer for 6 minutes until thickened. Remove the pan from the heat, but cover to keep warm.
Step Five
Downtown Julie Browns:
Cook hash browns and vegan bacon (if using) per package directions or pan-fry over medium heat until crisp. Set aside.
Step Six
The Eggs Files:
If using Just Egg, melt butter in a nonstick skillet over medium. Add Just Egg and salt, and scramble for 6-8 minutes. For tofu, follow my vegan scrambled eggs recipe.
Step Seven
Garry Bowlman:
Assemble bowls with sweet potatoes, beans, and eggs. Add arugula, hash browns, optional bacon, and avocado slices.
Step Eight
I Salso Like to Live Dangerously:
Top with salsa and sour cream. Garnish with chives and parsley. Serve immediately.
50+ of my own family's fave recipes. Carefully concocted to win over even your most anti-vegan friends.
💡Serving Ideas
This bowl can absolutely stand on its own, but it throws a pretty great party on the side.
Serve these bowls with a tall stack of vegan banana pancakes, my vegan blueberry pancakes, or ube pancakes if you want that sweet-savory combo. But honestly? A slab of Hong Kong French toast and a cold glass of Thai iced tea next to this is all you need to complete your decadent brekky food pyramid.
👉Top tips
- Don't Crowd the Sheet Pan: Give sweet potatoes space so they roast without any covered pieces coming out undercooked.
- Scramble Control: Stir the Just Egg constantly at first, then slow it down so it sets evenly. Don't overcook it; dry scramble is brunch sabotage. Use a sharp metal spatula and a cast iron pan if you can; nothing sticks more stubbornly than half-scorched Just Egg clinging to a cheap nonstick skillet.
- Timing Hack: Keep the oven on after roasting the sweet potatoes; anything you prepped ahead, like the hash browns or vegan bacon, can go in for a quick warm-up just before assembly. Especially helpful if you're cranking out a bunch of these bowls at once and want everything piping hot and brunch table-ready.
🤷♀️ Recipe FAQs
Cut and add the avocado right before serving, or toss slices with lemon or lime juice to slow browning. Some people slice an avocado and keep it fully submerged in water if they are going to cut it in advance, but that only works if you are like my younger daughter, who prefers her avocado on the slightly firmer side.
Definitely! Just stuff everything into a tortilla. You can follow my vegan breakfast burrito recipe for the wrapping and cooking method if you like.
❄️ Refrigerating:
Store all components separately in sealed containers for up to 4 days.
🔥Stovetop Reheating:
Rewarm beans, hash browns, and sweet potatoes in a skillet over medium heat. Add a splash of water if needed. Heat the egg and crisp the bacon in a separate pan.
✌️You'll love these vegan breakfast recipes too:
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Vegan Breakfast Bowl Recipe
Ingredients
For the Sweet Potatoes:
- 3 cups sweet potatoes 2 cm. diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt or to taste
For the Beans:
- 1 tablespoon olive oil
- ½ cup onions diced
- 1 cup cherry tomatoes halved
- 1 teaspoon garlic minced
- 4 teaspoon chipotle peppers in adobo sauce minced
- 15.5 oz. Canned pinto beans drained
- ½ cup water
- ½ teaspoon salt
If Using Just Egg:
- 2 tablespoons vegan butter
- 16 oz. Just Egg
- ½ teaspoon salt or to taste
If Using Scrambled Tofu:
- 1 batch vegan scrambled eggs follow my recipe
To Assemble the Bowls:
- 4 cups baby arugula
- 4 frozen hash browns
- 8 strips vegan bacon cooked (optional)
- 2 avocados sliced
- ½ cup salsa roja salsa verde, or habanero salsa
- ½ cup vegan sour cream
- ¼ cup chives thinly sliced
- Parsley chopped
Instructions
- Preheat the oven to 375°F (190°C). In a mixing bowl, toss the diced sweet potatoes with olive oil, smoked paprika, ground coriander, and salt until evenly coated.
- Spread the sweet potatoes on a parchment-lined baking sheet in a single layer. Roast for 25 minutes, turning once halfway through, until golden and tender. Set aside.
- While the sweet potatoes are roasting, heat the olive oil in a skillet over medium heat. After 90 seconds, when the oil is hot, add the diced onions and cook for 4 minutes, stirring occasionally, until softened. Add the cherry tomatoes and garlic and cook for 3 minutes, until the tomatoes begin to soften.
- Stir in the minced chipotles, pinto beans, water, and salt. Simmer for 6 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and cover to keep warm.
- Cook the frozen hash browns and vegan bacon (if using) according to package directions, or pan-fry them over medium heat until crisp on both sides. Set aside.
- If using Just Egg, melt the butter in a nonstick skillet over medium heat. After 90 seconds, pour in the Just Egg and add the salt. Cook, stirring frequently, for 6 to 8 minutes until the mixture is scrambled and set to your desired level of firmness. Remove from heat. If using scrambled tofu, prepare one batch following my recipe.
- To assemble, divide the roasted sweet potatoes, beans, and vegan scrambled eggs into 4 bowls. Place a cup of baby arugula and 1 hash brown into the corners of each bowl, along with 2 strips of vegan bacon if using, and slices of avocado.
- Spoon salsa and sour cream over the top, then garnish with chives and chopped parsley. Serve immediately.
Notes
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Tee Hansen says
Okay, this one stole my heart completely! No hash brown patties so I just made them from scratch. Used your Just Egg recipe (which is now a permanent fridge resident because I'm obsessed!) and it was phenomenal! My husband literally demolished it for lunch two days straight! That's when you know you've nailed it!
Reshyll says
I don't know what kind of magic bowls have, but food just seems to taste 100% better when served in one. But this breakfast bowl? It goes up to 200%. No kidding!