Low Carb Vegan Breakfast Burrito Bowl

You don’t have to sweat the Keto diet if you’re vegan or plant-based. There are tons of recipe options in the Carb Manager library! This Keto plant-based breakfast recipe starts with a bowl made with steamed cauliflower rice and diced tomato with green chilis. The slightly-spicy bed of rice is topped with “scrambled eggs”. The scrambled eggs are actually made from tofu seasoned with a taco blend of spices and cheesy-tasting nutritional yeast. They look just like scrambled eggs and are topped with avocado and more “cheese”. There’s room to add more toppings, so read below for some suggestions or make your own topping ideas.

More plant-based toppings to add

Just because you’re vegan or on a plant-based Keto diet doesn’t mean you’re limited on ingredients to use! Add shredded lettuce or your favorite salsa to your breakfast burrito bowl. Exchange the avocado slices for guacamole, if you wish. You can make a nacho cheese sauce from nut cheese or use cashew cream to make sour cream.

Coconut oil substitute

If you don’t want to use coconut oil, look for avocado oil. Avocado oil will have a higher smoke point, unlike olive oil. However, if you watch your cooking temperature, you could substitute with olive oil as well in a pinch.

I can’t find diced tomatoes and chilis

Canned diced tomatoes and green chilis might not be available at all grocery stores. If that’s the case, just use small diced tomatoes. You can dice a small jalapeno and add it to your cooking. You could also omit the green chili and make up for the spice in the “scrambled egg” seasonings.