I love a breakfast full of veggies, and my garden has been happily supplying me with a steady stream of kale! Lately I’ve been into veggie-based breakfast wraps but it’s always good to switch it up.
I saw this recipe from Minimalist Baker the other day and knew I had to try it! Fortunately I had sweet potatoes on hand and it came together pretty quickly. I subbed yellow onion for red since that’s all I had. I didn’t have any tofu but there are other options listed in the recipe, so I whipped up some homemade hummus from my Vitamix cookbook (which also have a killer guacamole recipe, but ironically I prefer to just mash it all up with a fork for a chunkier version). The hummus topping was a perfect complement! Something I wouldn’t have otherwise thought to do.
I didn’t have any tandoori spice blend, but the recipe gives a quick DIY recipe which I made and have to say, this spice component really made the meal fab. This is going to be one of my new savory vegan breakfast faves and I can totally see mixing it up with any other number of rested veggies!