The ultimate vegan breakfast burrito. Stuffed full of breakfast goodness from scrambled chickpeas to fresh avocado, this really is the best way to start your day!
1Green Bell Pepper
1can (14ov/400g)chickpeasdrained and rinsed
salt and pepper
Preheat the oven to 180°C. Slice the green bell pepper into strips and place on a flat baking sheet along with the cherry tomatoes. Roast for 20-25 minutes until soft and a little charred.
Meanwhile, mash the chickpeas using the back of a fork, or quickly pulse them in the food processor until they are chunky. Mix with all the spices and stir so everything is coated.
Use a vegetable peeler to slice the seitan into very thin strips, then mix with all the spices and toss so all the pieces are coated.
Heat 1 tbsp olive oil in a large skillet. Place the chickpeas on one side, and the seitan on the other side and cook for 5-10 minutes until completely hot all the way through. Stir both sides frequently.
Assemble the burritos with the seitan, chickpeas, some roasted peppers and tomatoes, fresh spinach, avocado, and salsa. Serve immediately.