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Barcelona Breakfast Burrito

Barcelona Breakfast Burrito
Barcelona Breakfast Burrito

Breakfast is supposedly the most important meal of the day - so best make it hearty and delicious!

This breakfast burrito is packed with protein, fibre and healthy fats, and will fully prep you for the day ahead. It also makes for a glorious post-gym meal. And on top of all that, it’s full of flavour!

This is a creative and super tasty plant based breakfast recipe.

Feel free to get creative with spices if you prefer a punchier burrito. We know you’re gunna love it.

The filling will stay good for a few days in the fridge so you can prep for the mornings ahead if you want!



  • 2 tsp olive oil
  • 1 shallot
  • 1 clove of garlic
  • 200g mixed mushrooms
  • 150g cherry tomatoes
  • 15g thyme
  • 1 x 400g can of chickpeas
  • ½ tsp paprika
  • ½ tbsp soy sauce
  • 100g baby leaf spinach
  • ½ lemon
  • 1 small ripe avocado, about 70g
  • Salt and pepper to taste
  • 2 large wholemeal tortillas


  1. 1.

    First, prepare your ingredients | Peel and grate the garlic | Peel and finely chop the shallot | Clean the mushrooms and chop into bite sized chunks | Roughly chop the cherry tomatoes | Drain and rinse the chickpeas, place in a bowl and mash slightly with a potato masher or a fork | Juice the lemon | Pick and roughly chop the thyme | Wash, dry and roughly chop the spinach | Peel, destone and slice the avocado

    Now, cook the filling | Place the oil in a medium frying pan over a low medium heat | Add the shallot and a small pinch of salt to the pan and stir for 30 seconds | Add the garlic and stir for a further 1 minute | Add the mushrooms, half the tomatoes and thyme and cook for a further 2-3 minutes

    Add the mashed chickpeas, paprika, soy sauce and sauté for a further 5-6 minutes, folding regularly with a wooden spoon | Squeeze the juice of half a lemon over the mixture, sprinkle over the remaining tomatoes and fold the mixture to combine | Season to taste with salt and pepper | Remove from the heat, fold through the baby leaf spinach | Spoon the mixture into the middle of the tortillas, layer over the avocado slices and serve immediately, wrapping the Barcelona Breakfast Burritos at the breakfast table!