BREAKFAST BURRITO BOWL
Prep time: 10 min
Cook time: 15 min
This Breakfast Burrito Bowl Recipe is full of yumminess! Topped with a fried or scrambled egg, salsa, and greek yogurt if you like! Healthy. Meatless. Gluten Free. Can be vegan without the egg!
This breakfast burrito bowl is P.E.R.F.E.C.T. for meal prep. Make these on a Sunday and have healthy breakfasts all week long.
Not only is it great as a bowl you could definitely make this breakfast burrito bowl into an actual burrito. Just roll it up into a tortilla and VOILA!
Honestly though, I don’t think you’re going to miss the tortilla. With the combination of veggies, black beans, spices, and fried egg, there’s a LOT going on to keep these interesting and a LOT going on to keep YOU full and healthy.
INGREDIENTS
2 cups roughly chopped cauliflower or 1 1/2 cups riced cauliflower
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. ground cumin
Dash each salt and black pepper
1 tbsp. finely chopped fresh cilantro, or more for topping
1/4 cup chopped red bell pepper
1/4 cup chopped onion
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1/4 cup canned black beans, drained and rinsed
3 tbsp. shredded reduced-fat Mexican-blend cheese
1/4 cup chopped tomatoes
1 oz. (about 2 tbsp.) chopped avocado
DIRECTIONS
If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add riced cauliflower, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, cumin, salt, and black pepper. Cook and stir until softened, about 5 minutes. Transfer to a medium bowl, stir in cilantro, and cover to keep warm.
Remove skillet from heat; clean if needed. Respray and bring to medium heat. Add bell pepper and onion. Cook and stir until slightly softened, about 3 minutes.
Add egg, remaining 1/4 tsp. garlic powder, and remaining 1/4 tsp. onion powder. Cook and scramble until veggies are soft and egg is fully cooked, about 2 minutes.
Add beans, and cook and stir until hot, about 1 minute.
Transfer to the medium bowl, and sprinkle with cheese.
Top with tomatoes and avocado.
MACROS
Servings 1
Calories per Serving 320
Fat 9.5g
Carbohydrates 34.5g
Protein: 27.5g
Fiber 11g
Sugar 10g