Simon Hill

Spicy Tempeh Breakfast Burrito

Simon Hill
PREP 10 MIN
COOK  5 MIN

When you’re doing breakfast on the run, it helps if it comes in its own packaging! Simon’s plant-based Breakfast Burrito will roll with you and keep you going until lunch time.

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Number of servings
2
Ingredients

250g plain tempeh thinly sliced

1 spray olive oil

1 medium tomato diced

14 red onion sliced

1 jalapeño chilli finely sliced

2 sprigs of fresh coriander roughly chopped

14 lime or lemon, juiced

salt & pepper, to taste

1 wholegrain/wholemeal tortilla or wrap, large (70g) (or gluten free)

14 avocado (medium, 240g) sliced

Methodbased on 2 servings
1

Heat a non-stick frypan over medium-high heat. Spray tempeh with oil and cook for a few minutes each side until browned. Set aside.

2

In a small bowl, mix together tomato, onion, jalapeno, coriander and lime juice and season to taste.

3

Heat tortilla in the frypan for a few seconds. Top with tempeh, tomato mix and avocado.

4

Roll tortilla up and return to the pan, seam side down. Cook for a few minutes to brown and crisp slightly. Cut in half to serve.

Nutritional Informationper serving

Energy (kJ)

1441 kJ / 344 cals

Protein

23.5 g

Fat

12.2 g

Sat. Fat

2.9 g

Carbs

30.5 g

Sugar

5.1 g

Fiber

14.5 g

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