Avocado Breakfast Burrito Bowl
Ingredients
The base
-
1
tbsp
extra virgin olive oil
-
½
cup
onion, chopped
-
1
cup
red pepper, chopped
-
15
oz
low sodium pinto beans
-
1
tsp
chili powder
-
½
tsp
cumin
-
1
cup
cherry tomatoes, sliced in half
-
2
large
Hass avocados, halved, pitted, peeled and sliced
-
2
eggs
whole eggs
-
2
egg whites
egg whites
-
Cilantro
to taste
for garnish
The dressing
-
½
cup
unsweetened almond milk
-
1
tbsp
chopped shallot
-
¼
cup
low sodium salsa verde
Instructions
- Heat 2 teaspoons of olive oil in a skillet and sauté the onion until soft.
- Add the red pepper and cook until softened.
- Stir in the pinto beans, chili powder, and cumin, and warm briefly before covering the skillet.
- Chop the tomatoes and 1½ avocados into bite-sized pieces.
- For the avocado crema, blend the remaining ½ avocado with almond milk, shallot, and salsa verde until smooth.
- Scramble the eggs and egg whites in a clean skillet with 1 teaspoon of olive oil.
- Divide the bean mixture among bowls and top with tomatoes, avocado pieces, and scrambled eggs.
- Drizzle with avocado crema and garnish with cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
360
Total fat
20g
Total carbohydrates
32g
Total protein
13g
Sodium
340mg
Cholesterol
90mg
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