Ottawa Athletic Club Recipe of the Week

May 16th, 2018

These vegan sweet potato breakfast burritos can be prepared ahead of time and make a healthy and satisfying vegan breakfast option.

See below for the full recipe.
You can also pick up a hard copy from our Welcome Desk.

Yield: 4 Burritos       Prep Time: 7 mins      Cook time: 40 mins      Total Time: 47 Mins

INGREDIENTS

• 1 medium to large sweet potato, or more
• salt and pepper
• minimal drizzle of olive oil, I usually use about 1/2 tsp per potato

FOR THE TOFU SCRAMBLE

• 1 package organic firm or extra-firm tofu
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tbsp soy sauce
• 1 tbsp nutritional yeast (optional)
• 1/4 cup water, plus more if it starts to dry out

FOR THE SAUTÉED KALE

• 1 bunch of kale, de-stemmed and finely chopped
• either water or a bit of oil to sauté

FOR THE BURRITOS

• tortillas, gluten-free if needed
• salsa
• avocado
• 1/2 a vegan sausage

 INSTRUCTIONS

1. To Make the Roasted Sweet Potato: Pre-heat the oven to 425°degrees. Dice the sweet potato and place it on a parchment paper or silicone mat-lined baking sheet. Drizzle with a little olive oil and roast until tender, approximately 30-40 minutes. Season with salt and pepper and any other desired spices.
2. To Make the Tofu Scramble: Crumble the tofu into a pan then add the rest of the ingredients and cook until the water is gone.
3. To Make the Kale: Tear or chop the kale leaves away from the stems, finely chop then add to a pan and either saute in some water or olive oil until softened. Don’t overcook. You just want it slightly softened and a nice, dark green colour.
4. To Assemble the Burritos: Add some roasted sweet potato, tofu scramble, kale, avocado and 1/2 a sliced vegan sausage to a tortilla and if desired salsa and/or vegan sour cream. Fold in two sides then roll it up to create a burrito. Either server immediately or wrap in foil and store in the fridge to be reheated later.

 

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