Veggie breakfast in a taco bowl

Veggie breakfast in a taco bowl

6 taco bowls

Making your taco bowl from scratch is pretty simple but does take a bit of time, so in this recipe I've opted for ready-made tortilla wraps.

It took a while to finesse my sweet potato and carrot fritter recipe, but thanks to family and friends, who’ve scrutinised every batch I’ve made, this recipe is a lovely blend of sweet and spicy flavours. I make them into a quenelle shape, which can be presented nicely in the bowl, but flat, rosti-shaped fritters are just as good.



Quantity Ingredient
6 soft tortilla wraps
6 eggs
2 avocado
1 chilli, finely chopped

soft tortilla wraps

Quantity Ingredient
1 large sweet potato, peeled and finely grated
2 carrots, peeled and finely grated
handful fresh coriander
2 teaspoons fresh coriander
2 teaspoons ground cumin
1/2 teaspoon dried chilli flakes
1 lemon, zested
1 teaspoon salt
freshly ground black pepper
3 tablespoons plain flour
1/4 teaspoon baking powder
2 eggs
cooking oil, for shallow frying


Quantity Ingredient
1 tablespoon olive oil
600g mushrooms, sliced
3 garlic cloves, finely chopped
8 fresh thyme sprigs
freshly ground black pepper


  1. Place 3 ovenproof soup bowls on a baking tray. Brush the bowls with a thin layer of oil.
  2. Nestle the wraps into the bowls and brush the tops with a thin layer of oil.
  3. Bake in the oven for 10 minutes, rotating them after 5 minutes. The wraps should be lightly golden in colour. Once all the bowls are cooked, remove from the oven and set aside.
  4. To make the fritters, mix the grated potato and carrots together in a large bowl. Make sure you squeeze out all of the excess water from the mix. Set aside a small bunch of coriander for the garnish and finely chop the remainder. Add the ground coriander, chopped coriander, cumin, chilli, lemon zest and salt to the mix. Leave to stand for 5–10 minutes.
  5. Whisk the flour with the baking powder and eggs. Add to the potato mix and combine all the ingredients with your hands. Take about 1 tablespoon of the mix and form into a quenelle or fritter shape.
  6. Heat a large frying pan (skillet) over a medium heat and a 5 mm layer of oil. Fry each fritter for about 1 minute on each side until they turn a crispy, golden colour.
  7. Place the cooked fritters on a plate lined with kitchen towel, then transfer to a baking tray and put in the oven to keep warm.
  8. To make the mushrooms, wipe out the pan and place it over a medium heat. Add the oil. Add the mushrooms and garlic to the pan and cook for 5–10 minutes.
  9. Strip the thyme leaves from the stalks and add the leaves to the mushrooms. Season to taste. Cook gently for a further 1–2 minutes. Put the frying pan in the oven (or cover it), to keep the mushrooms warm.
  10. Poach the eggs in a pan of water for 3 minutes on a rolling boil. Meanwhile, de-stone and slice the avocado and roughly chop the reserved coriander.
  11. Remove the fitters and mushrooms from the oven.
  12. When all your components are ready, assemble your bowls by spooning the mushrooms into the taco bowl first, followed by the fritters, poached egg and avocado. Top with the chopped coriander and fresh chilli, if you like, to garnish.
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