Jackie’s scramble burrito bowl

Scramble Burrito Bowl | A Dash of Compassion

If I had to pick just one type of meal to live on for the rest of my life, it would likely be some type of plant-packed bowl. Although I don’t often share photos on Instagram of my evening meals, you can bet that 99.9% of the time I’m eating a bowl of greens, topped with quinoa, lentils, broccoli, carrots, green peas or other veggies, along with a side of hummus and kimchi. Now that is my kind of meal.

Often simple, and always nourishing, vegan bowls are where it’s at these days, as many bloggers are professing their love for these one-dish meals.

Vegan Bowl Attack! review and recipe | A Dash of Compassion

Lucky for us, my friend Jackie Sobon of the popular Vegan Yack Attack blog recently published her first cookbook—and it’s all about bowls! Inside you’ll find more than 100 one-dish, plant-based bowls that are sure to please any appetite.

Within the book’s seven chapters, Jackie shares recipes for breakfast bowls, lil’ snack bowls, soup and salad bowls, entrée bowls, dessert bowls, and bowl essentials (sauces, spreads, dips and drizzles). She covers a wide spectrum of unique and traditional dishes, taking inspiration from an array of culinary styles and ethnic cuisines.

When it comes to the recipes themselves, the options are endless. We’re talking peanut butter pretzel oatmeal, spicy sushi bowl, Buffalo jackfruit dip, mezze fusion bowl, cookies ‘n’ cream dip, and no-bake cherry cheesecake, among many others. (Are you hungry yet?)

Scramble Burrito Bowl | A Dash of Compassion

From the Bountiful Breakfast Bowls chapter, I stumbled upon a recipe for a scramble burrito bowl and had to give it a try. Despite the fact that most of the dishes in this book require multiple recipes, this one came together easily. The scrambled tofu is simple and only requires  tofu, nutritional yeast and a couple of spices, and I was pleased to see Jackie’s instructions to use the same pan to cook the fajita veggies as well. Overall this was a simple and very satisfying meal, and I know I’ll be making it again.

Aside from the obvious appeal of the book’s subject matter, Jackie did double duty by not only creating all of the recipes but also photographing them herself too. I know from experience that that is an incredible feat, so it’s wonderful to see her hard work shine through in this beautiful book—and did I mention it’s a hard cover?

Grab your bowl and an appetite and dig in with this sample recipe from Vegan Bowl Attack!, plus enter to win a copy of the book below!

Print Print

Scramble burrito bowl

Yield: 2 servings


For the tofu scramble:

  • 2 tablespoons (28 ml) mild flavored cooking oil
  • 1 package (12 ounces, or 340 g) extra-firm tofu, drained
  • 2 tablespoons (6 g) nutritional yeast
  • Pinch of ground turmeric
  • ½ teaspoon Indian black salt (kala namak)
  • Salt and freshly ground black pepper, to taste

For the Fajita veggies:

  • ¾ cup (120 g) half-moon slices of red onion
  • 1 cup (150 g) bell pepper strips (any color)
  • ½ cup (120 g) cooked black beans
  • 2 cups (60 g) packed baby spinach
  • Salt and freshly ground black pepper, to taste

For the assembly:

  • ¼ cup (65 g) Roasted Chipotle Salsa (page 46)
  • ¼ cup (37 g) peeled, pitted, and diced avocado
  • 2 tablespoons (2 g) fresh cilantro


  1. To make the tofu scramble and fajita veggies: In a large, cast-iron skillet, warm the oil over medium heat. Once hot, use your hands to break the tofu apart into large crumbles into the skillet. Brown the tofu for 2 to 3 minutes and then stir it around to brown the other sides. You want it to have a light brown crust on a couple of sides.
  2. Next, adjust the heat to medium-low and stir in the nutritional yeast, turmeric, and Indian black salt until the scramble is evenly coated. Season with salt and pepper, and push the scramble to one side of the skillet. Place the red onion and bell peppers into the other half of the skillet and sauté until the onions become translucent. Add the black beans and spinach, cook until the spinach has wilted, and season with salt and pepper.
  3. To assemble: Divide the scramble and fajita veggies between 2 bowls. Top with the salsa, avocado, and cilantro and serve.

Reprinted from Vegan Bowl Attack! By Jackie Sobon, published by Fair Winds Press

Cookbook giveaway

Thanks to the folks at Fair Winds Press, I’m able to give a copy of Vegan Bowl Attack! to one ADC reader! The giveaway is open to residents of Canada and the US. If you’re feeling lucky, enter using the widget below and I’ll choose a random winner on Wednesday, August 24. Good luck!

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