Wholesome Vegan Breakfast Bowl Recipe – Easy, Protein-Packed & Delicious
Start your day with this hearty vegan breakfast bowl packed with plant-based protein, fresh veggies, and creamy tahini dressing. Easy to make, 100% dairy-free & delicious.
Whether you’re new to vegan eating or a long-time plant-based foodie, a good breakfast sets the tone for the rest of your day. This vegan breakfast bowl is nourishing, filling, and bursting with color and flavor. Loaded with sautéed tofu, roasted sweet potatoes, creamy avocado, and fresh greens, it’s the ultimate way to fuel your body and mind.
📋 Ingredients (Serves 2)
For the Bowl:
- 1 medium sweet potato, peeled and cubed
- 1 tablespoon olive oil
- Salt & pepper to taste
- 200g firm tofu, drained and cubed
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon black salt (kala namak) – optional for eggy flavor
- 1/2 teaspoon garlic powder
- 1 cup cooked quinoa (or brown rice)
- 1 cup baby spinach or kale
- 1 ripe avocado, sliced
- Cherry tomatoes (a handful, halved)
- Microgreens (optional, for topping)
For the Tahini Dressing:
- 2 tablespoons tahini
- Juice of 1/2 lemon
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- 2–3 tablespoons warm water (to thin)
- Salt to taste
👨🍳 Step-by-Step Instructions
Step 1: Roast the Sweet Potatoes
Preheat your oven to 200°C (392°F). Toss the cubed sweet potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes or until crispy and golden on the edges. Flip halfway through.
Chef Kushal Tip: “Add a pinch of smoked paprika or cinnamon before roasting for a sweet-spicy flavor kick.”
Step 2: Sauté the Tofu
While the potatoes are roasting, heat a non-stick pan with a teaspoon of oil. Add the tofu cubes and sprinkle with turmeric, garlic powder, and kala namak (if using). Sauté for 7–10 minutes until golden and slightly crispy on the outside.
CookWithKushal Says: “Press your tofu for at least 20 minutes before cooking to remove excess water. This helps it absorb more flavor and get that golden crust.”
Step 3: Make the Tahini Dressing
In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Add warm water gradually to reach a pourable consistency. Adjust salt and sweetness to taste.
Step 4: Assemble the Bowls
Divide the cooked quinoa between two bowls. Top with a generous handful of greens, roasted sweet potatoes, sautéed tofu, cherry tomatoes, and avocado slices.
Drizzle the tahini dressing over everything and top with microgreens or chopped herbs for that fresh finish.
CookWithKushal Suggests: “Don’t skip the sauce – it ties everything together! You can also meal-prep this dressing for 3–4 days in advance.”
🥑 Why You’ll Love This Vegan Breakfast
- Balanced Macros – With carbs from sweet potato, protein from tofu and quinoa, and healthy fats from avocado and tahini, it’s a complete meal.
- Make-Ahead Friendly – Roast veggies and cook quinoa in bulk. Store everything separately and assemble fresh each morning.
- Customizable – Switch tofu for chickpeas, add hummus, or swap quinoa for millet or couscous.
🔁 Storage & Meal Prep Tips
- Tofu & Sweet Potato: Store in airtight containers in the fridge for up to 3 days.
- Tahini Dressing: Stays fresh in the fridge for 4–5 days. Stir before using.
- Quinoa/Rice: Cooks well in advance. Freeze in portions for quick assembly.
💡 Final Thoughts from CookWithKushal
“Plant-based breakfasts don’t have to be boring or complicated. With a little prep and creativity, you can build vibrant bowls like this one that nourish you inside out. Don’t be afraid to mix it up – your tastebuds will thank you!”