Black Bean Breakfast Bowl
“Protein-packed, plant-powered goodness to start your day right!”
Ingredients
- 1 can (15 oz) black beans, drained
- 1 cup cooked quinoa
- 1 cup diced sweet potato
- 1/2 cup corn kernels
- 1/2 cup diced red bell pepper
- 1 avocado, sliced
- 2 eggs (optional)
- 1/4 cup Greek yogurt
- 1 tbsp lime juice
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
- Hot sauce (optional)
- Lime wedges for serving
Instructions
- Roast the sweet potato: Preheat oven to 400°F (200°C). Toss diced sweet potato with 1 tbsp olive oil, salt, and pepper. Roast for 15-20 minutes until tender and slightly caramelized.
- Season the black beans: While potatoes roast, heat remaining oil in a pan over medium heat. Add black beans, cumin, smoked paprika, garlic powder, and a splash of water. Simmer for 5 minutes until flavorful.
- Prepare the crema: In a small bowl, mix Greek yogurt with lime juice and a pinch of salt. Set aside.
- Warm the quinoa: Heat the cooked quinoa in the microwave or a small pan with a splash of water until warm and fluffy.
- Assemble the bowls: Divide quinoa between two bowls. Top with seasoned black beans, roasted sweet potato, corn, and bell pepper.
- Finish and serve: Add avocado slices and a fried egg if desired. Drizzle with lime crema, garnish with fresh cilantro, and serve with lime wedges and hot sauce.
Pro Tips for Perfect Breakfast Bowls
- Prep components ahead: roast sweet potatoes and cook quinoa on Sunday for easy weekday mornings
- Don’t rinse all the bean liquid – it helps create a thicker, more flavorful sauce
- Add the avocado last to prevent browning
- For extra protein, add crispy baked tofu or tempeh
- Meal prep: store components separately and assemble just before eating
Delicious Variations
- Southwest Style: Add pickled jalapeños, pico de gallo, and pepper jack cheese
- Green Bowl: Replace sweet potato with roasted broccoli and add spinach
- Tex-Mex: Add seasoned ground turkey or beef, cheddar cheese, and sour cream
- Vegan Version: Skip the egg, use dairy-free yogurt for crema
- Breakfast Burrito Bowl: Add scrambled eggs, tortilla strips, and more salsa
Serving Suggestions
Meal Prep: Store each component in separate containers. Reheat sweet potato and beans, assemble with fresh toppings.
Add-ons: Top with pickled onions, radish slices, or a drizzle of tahini for extra flavor.
Storage: components keep in the fridge for up to 4 days. Avocado add fresh each time.
Pairing: Serve with a side of fresh fruit or a smoothie for a complete breakfast spread.