Breakfast Burrito

Updated: Jan 6



They say breakfast is the most important meal of the day. Well, there is truth to that; it is the meal that breaks the fast while you sleep. So naturally, the first thing you eat should be something healthy fuelling your body to and set you up for good eating habits throughout the day.




Every balanced meal should have protein, good fats and healthy carbs (complex carbohydrates). And this burrito fits that all in plus all the flavour.

I was the type of person who would snooze my alarm till it was really time to get up, quickly get dressed and zoomed out the door and by the time it was lunch I would be moody and hangry (no one likes an angry hungry person).


So lately I have trying to get up early and make breakfast. And this meal is perfect to make then head out the door.  Now that’s my kind of take away.



I like cooking a batch of ingredients like the quinoa and sweet potato in batches ready for the week, or even the night before. Sunday is the best day for this have it ready to go in the fridge.

I have a rice cooker which makes cooking rice and quinoa easy- the truth I tend to burn rice when I cook in a pot. 

Serves 5 burritos


You will need:

1 medium sweet potato diced into cubes 1/4 sweet paprika

1/2 cup zucchini cubed 1 tsp salt 2 tsp cracked black pepper. 2 tbsp olive oil 4-5 button mushrooms sliced 1 red capsicum diced 1/2 cup quinoa 1 cup vegetable stock 1 avocado sliced a handful of baby spinach 1 cup of scrambled chickpeas  (recipe from my ebook) optional sauce of your choice.


How to make:

Preheat the oven to 200°C, add a baking sheet to a baking tray and place the sweet potatoes; pour the 1 tbsp of olive oil on the potatoes and massage the oil till it has completely covered the potatoes. sprinkle paprika and 1 tsp of salt and pepper over the potatoes and bake for 30 minutes or until they are soft.

While potatoes are in the oven put the quinoa in the rice cooker; add the stock and turn on to cook. If cooking in a pot stir continuously until the stock has absorbed. On medium heat add olive oil, zucchini, mushrooms and salt and pepper.; stir till mushrooms are sauteed and set aside

If you have my ebook (Treading Lightly) try making the chickpea scramble it is so tasty and a perfect add on to the burrito.

Once everything is cooked assemble the burrito with all the ingredients; add the sauce of your choice and roll up your burrito.


This is a super simple and delicious breakfast to make. you can even make a cashew cheese sauce to be extra yummy.

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