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How to Make Vegetarian Breakfast Burrito Bowl
This colorful and veggie-filled breakfast burrito bowl offers a twist on the classic by using whole grain quinoa instead of white rice as the base. This recipe can be used for breakfast, lunch, or dinner because it is an excellent source of fiber, a good source of protein, and includes non-starchy vegetables.
10 min prep time
5 min cook time
4servings
1 bowl
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Step-By-Step Instructions:
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Heat olive oil in a non-stick skillet over medium heat. Add spinach and sauté until wilted (about 2 minutes).
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Whisk eggs with cumin and paprika, then pour into the skillet with spinach. Scramble until cooked through.
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Assemble the bowl. Divide cooked quinoa, black beans, tomatoes, avocado, and scrambled eggs among 4 bowls.
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Drizzle with lime juice.
Nutrition facts
4 Servings
-
Serving Size
1 bowl
- Amount per serving Calories 220
- % Daily value*
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Total Fat
8g
10%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 140mg 6%
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Total Carbohydrate
26g
9%
- Dietary Fiber 6g 21%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 13g
- Potassium 795mg 17%
Ingredients
quinoa (cooked without salt or fat)
1 cup
egg substitute
1 cup
black beans (rinsed and drained)
1 cup
cherry tomatoes (halved)
1 cup
avocado (diced, optional: use half for reduced fat)
1 med
baby spinach (chopped)
1 cup
olive oil
1 tsp
ground cumin
1/2 tsp
smoked paprika
1/2 tsp
Juice of lime
1 whole
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