A vibrant gluten-free breakfast burrito bowl featuring eggs or tofu, black beans, vegetables, and creamy toppings.
Ingredients
Scale
1 cup cooked quinoa or brown rice
1 tablespoon olive oil
1/2 cup diced bell peppers
1/2 cup diced onions
1 cup chopped spinach or kale
1 cup black beans, drained and rinsed
2 large eggs, beaten (or 1 cup crumbled firm tofu)
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
Salt and black pepper, to taste
1/2 cup diced tomatoes
1/4 cup shredded cheddar or crumbled cotija cheese (optional)
1/2 avocado, sliced or cubed
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Hot sauce or salsa, to taste
Instructions
- Cook quinoa or rice and keep warm.
- Sauté onions and bell peppers in olive oil, then add spinach or kale.
- Cook eggs or tofu with spices until done.
- Warm black beans with a pinch of cumin and salt.
- Layer grains, vegetables, protein, and beans in bowls.
- Top with tomatoes, cheese, avocado, cilantro, lime juice, and hot sauce.