Name: Breakfast Burrito Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 8 large eggs; 1 tablespoon olive oil; 1 medium red bell pepper, diced; 1 small red onion, finely chopped; 2 cups cooked brown rice; 1 can (15 oz) black beans, drained and rinsed; 1 cup cherry tomatoes, halved; 1 ripe avocado, sliced; 1/2 cup shredded cheddar cheese; 1/4 cup chopped fresh cilantro; 1 jalapeño, thinly sliced (seeds removed for less heat); 1/2 cup salsa; 1/4 cup Greek yogurt or sour cream; 2 teaspoons taco seasoning

Instructions

Prepare the rice base

If not already prepared, cook brown rice according to package instructions. Season with a pinch of salt and set aside. You can also use leftover rice from the previous day.
Sauté the vegetables

Heat olive oil in a large skillet over medium heat. Add diced bell pepper and red onion. Cook for 5-6 minutes until softened and slightly caramelized. Add half of the taco seasoning and stir to combine.
Scramble the eggs

In a medium bowl, whisk the eggs with the remaining taco seasoning and a pinch of salt and pepper. Push the vegetables to one side of the skillet and pour in the egg mixture. Cook, stirring gently, until eggs are just set but still moist, about 3-4 minutes.
Warm the beans

In a small saucepan, heat the drained black beans over medium-low heat until warmed through, about 3-4 minutes. You can add a pinch of cumin or garlic powder for extra flavor.
Assemble the bowls

Divide the cooked rice among four bowls. Top each bowl with a portion of the scrambled eggs, sautéed vegetables, and warm black beans.
Add the fresh toppings

Arrange cherry tomatoes, avocado slices, shredded cheese, jalapeño slices, and cilantro on top of each bowl. Dollop with salsa and Greek yogurt or sour cream. Serve immediately while warm.

Breakfast Burrito Bowl

Ingredients

Instructions

Nutritional Information