Make-Ahead Breakfast Burrito Bowl
10min
10min
1
390
Chef's Note
This versatile breakfast bowl can be fully prepped ahead of time and assembled in minutes on busy mornings. For meal prep, store the quinoa, beans, and vegetables in separate containers. The egg can be cooked fresh or hard-boiled in advance. For a vegan version, substitute the egg with 1/4 cup of crumbled tofu seasoned with turmeric and nutritional yeast.
Tags
Ingredients
1/2 cup cooked quinoa
1/3 cup black beans
1 whole large egg
1/2 medium avocado
1/4 cup cherry tomatoes
1/2 cup baby spinach
2 tablespoons red onion
1 teaspoon lime juice
1 teaspoon olive oil
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon sea salt
1 tablespoon cilantro
1/2 teaspoon hot sauce
Instructions
- 1
Cook quinoa according to package instructions (can be done up to 3 days ahead and stored in refrigerator).
- 2
Rinse and drain black beans. Mix with 1/4 teaspoon each of cumin and smoked paprika. Warm in microwave for 30 seconds or in a small pan.
- 3
Heat a small non-stick pan over medium heat. Crack the egg into the pan and cook to your preference (sunny-side up, over easy, or scrambled).
- 4
While the egg cooks, dice the avocado and place in a small bowl. Add 1 teaspoon of lime juice and a pinch of salt, then mash slightly with a fork.
- 5
Halve the cherry tomatoes and finely dice the red onion.
- 6
Chop the cilantro and set aside for garnish.
- 7
To assemble the bowl (either immediately or in a meal prep container): Place quinoa at the bottom, arrange black beans, spinach, tomatoes, and red onion around the sides.
- 8
Top with the cooked egg and seasoned avocado in the center.
- 9
Drizzle with olive oil and hot sauce, then sprinkle with cilantro and remaining salt.
- 10
If making ahead, store the components separately with the avocado, egg, and fresh herbs added just before eating. The base can be refrigerated for up to 3 days.
Nutrition Information (per serving)
390
16g
38g
20g
Reviews (0)
No reviews yet
Be the first to review this recipe!