Oh My Veggies · by Nicole★ 5.0 (2)
Vegan Breakfast Burrito
NUTRITION · PER SERVING20M COOK
CAL 39%·PRO 56%
CARBS 139G71% OF CAL
7G FIBER125G OTHER7G TOTAL SUGAR
FAT 15G17% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan breakfast burrito filled with chickpea flour scramble, fresh vegetables, and aromatic spices. It's hearty, portable, and perfect for a satisfying breakfast.
mainamerican🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup chickpea flour
- 1 cup water
- 1 cup frozen spinach (defrosted, drained and pressed dry)
- 1 small onion (diced)
- 3 garlic cloves
- 1/4 cup fresh parsley
- 3/4 cup green bell pepper (diced)
- 1 teaspoon fresh thyme
- 1 teaspoon cumin powder
- 1 teaspoon pepper
- 1 tablespoon turmeric powder
- 1 tablespoon olive oil
- salt to taste
- 6 sandwich wraps
At a glance
PER SERVING · TIME 20M
CAL 39%·PRO 56%
CARBS 139G71% OF CAL
7G FIBER125G OTHER7G TOTAL SUGAR
FAT 15G17% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1592mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 351mg
- Calcium
- 439mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1592MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.