Spicy Tempeh Breakfast Burrito
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.
DF
EF
GF
NF
VE
V
Number of servings
2
250g plain tempeh thinly sliced
1 spray olive oil
1 medium tomato diced
1⁄4 red onion sliced
1 jalapeño chilli finely sliced
2 sprigs of fresh coriander roughly chopped
1⁄4 lime or lemon, juiced
salt & pepper, to taste
1 wholegrain/wholemeal tortilla or wrap, large (70g) (or gluten free)
1⁄4 avocado (medium, 240g) sliced
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.
In a small bowl, mix together tomato, onion, jalapeno, coriander and lime juice and season to taste.
Heat tortilla in the frypan for a few seconds. Top with tempeh, tomato mix and avocado.
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.
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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