Vegan Barcelona Breakfast Burrito Bosh TV

Barcelona Breakfast Burrito

  • Super simple
  • 0:20 m
  • 12 ingredients

Breakfast is supposedly the most important meal of the day - so best make it hearty and delicious! This breakfast burrito is packed with protein, fibre and healthy fats, and will fully prep you for the day ahead. It also makes for a glorious post-gym meal. And on top of all that, it's full of flavour! This is a creative and super tasty plant based breakfast recipe. Feel free to get creative with spices if you prefer a punchier burrito. We know you're gunna love it. The filling will stay good for a few days in the fridge so you can prep for the mornings ahead if you want!

Serves: 2

Ingredients

For the recipe

  • 2 tsp olive oil
  • 1 shallot
  • 1 garlic clove
  • 150g cherry tomatoes
  • 200g mixed mushrooms
  • 15g thyme
  • 1 x 400g can of chickpeas
  • ½ tsp paprika
  • ½ tbsp soy sauce
  • 100g baby spinach
  • Juice of 1 lemon
  • 1 small ripe avocado
  • Salt & pepper to taste
  • 2 large wholemeal tortillas

Before you start

Grater l Medium frying pan

Step 1

First, prepare your ingredients

  • Peel and grate the garlic
  • Peel and finely chop the shallot
  • Clean the mushrooms and chop into bite sized chunks
  • Roughly chop the cherry tomatoes
  • Drain and rinse the chickpeas, place in a bowl and mash slightly with a potato masher or a fork
  • Juice the lemon
  • Pick and roughly chop the thyme
  • Wash, dry and roughly chop the spinach
  • Peel, de-stone and slice the avocado

Ingredients

  • 1 shallot
  • 1 garlic clove
  • 150g cherry tomatoes
  • 200g mixed mushrooms
  • 15g thyme
  • 1 x 400g can of chickpeas
  • Juice of 1 lemon
  • 1 small ripe avocado

Step 2

Now, cook the filling

  • Place the oil in a medium frying pan over a low medium heat
  • Add the shallot and a small pinch of salt to the pan and stir for 30 seconds
  • Add the garlic and stir for a further 1 minute
  • Add the mushrooms, half the tomatoes and thyme and cook for a further 2-3 minutes
  • Add the mashed chickpeas, paprika, soy sauce and sauté for a further 5-6 minutes, folding regularly with a wooden spoon
  • Squeeze the juice of half a lemon over the mixture, sprinkle over the remaining tomatoes and fold the mixture to combine
  • Season to taste with salt and pepper

Ingredients

  • 2 tsp olive oil
  • ½ tsp paprika
  • ½ tbsp soy sauce
  • Salt & pepper to taste

Step 3

Finish and serve

  • Remove from the heat, fold through the baby leaf spinach
  • Spoon the mixture into the middle of the tortillas, layer over the avocado slices and serve immediately, wrapping the Barcelona Breakfast Burritos at the breakfast table!

Ingredients

  • 100g baby spinach
  • 2 large wholemeal tortillas