Think brunch, Mexican food, huevos rancheros-inspired…yum! If you’ve read my blog or followed my recipes, you’d know I make way too many meals with some or all of these ingredients. I really need to branch out – I’m working on it!
Before I do, please make this! There isn’t an exact recipe, but you can follow my basic instructions listed below. Todd and I enjoyed this for brunch on Saturday. It was pretty delicious, filling, and healthy. Also, it fits in the gluten free and clean eating categories!
Breakfast Burrito Bowl
- olive oil
- 1/2 red bell pepper, chopped
- 1/2 jalapeño, minced
- 4-6 eggs (depends on how many people are eating; probably 1.5-2 eggs per person)
- 2 cups brown rice, cooked
- 1/2 lime, juiced
- handful cilantro, chopped
- ground cumin
- 1/2 can black beans, rinsed and drained
- salt and pepper
- spinach, chopped
- tomato, chopped
- avocado, chopped
- cheddar or pepper jack, grated
- sour cream
- salsa
- lime slices
Saute the peppers in a little olive oil. Once soft, add beaten eggs, season with salt and pepper, and cook (scrambled) with the peppers.
Mix in some lime juice, cilantro, cumin, and salt and pepper into the warm brown rice. Warm the black beans and season with salt and pepper.
Layer in a shallow bowl: rice, beans, egg, spinach, tomato, avocado, sour cream, salsa, and cheese. You can also garnish with a lime slice and cilantro.
Enjoy!
[…] Breakfast Burrito Bowl […]