Southwest Breakfast Bowl
A vibrant and nourishing breakfast bowl filled with quinoa, black beans, fresh vegetables, and eggs, perfect for a comforting start to your day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Sautéing
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked quinoa
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 red bell pepper, diced
- 1 avocado, sliced
- 2 eggs (cooked to your preference)
- 1 tablespoon olive oil
- 1 teaspoon taco seasoning
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté the Bell Pepper: In a skillet, heat olive oil over medium heat. Add the diced red bell pepper and cook until soft.
- Mix in the Beans and Corn: Stir in the black beans, corn, taco seasoning, salt, and pepper. Cook until heated through.
- Prepare the Quinoa Base: In a bowl, layer the quinoa as the base. Top it with the warm bean and corn mixture.
- Add Avocado and Eggs: Place the sliced avocado and cooked eggs carefully on top of the bowl’s contents.
- Garnish and Serve: Finish off by garnishing with fresh cilantro and serve warm.
Notes
This bowl is great for meal prep. Store leftovers in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 240mg
Find it online: https://cookingwithmayaa.com/southwest-breakfast-bowl/