Southwestern Breakfast Bowls
Ingredients
The bowls
-
1
15oz can
black beans, drained and rinsed
-
1
tsp
chili powder
-
½
tsp
cumin
-
½
tsp
oregano
-
¼
tsp
salt
-
¼
tsp
garlic powder
-
to taste
salt and pepper
-
1
tbsp
extra virgin olive oil
-
1
medium
red bell pepper, sliced
-
½
medium
onion, thinly sliced
-
1
package
Dr. Praeger's Four Potato Puffs
-
2
eggs
-
salsa, cilantro, sliced jalapeño, and tortilla chips for topping (optional)
The aioli
-
¼
cup
mayo (vegan mayo recommended)
-
1
tsp
sriracha
-
1
tsp
Dijon mustard
-
1
tsp
honey or maple syrup
Instructions
- Cook the Four Potato Puffs in the oven according to package directions.
- Heat a small pot over medium heat and add black beans with spices, warming through.
- In a medium skillet, heat oil and sauté peppers and onions until browned, about 8 minutes.
- Mix mayo, sriracha, Dijon, and honey in a small bowl to make the aioli.
- Set the veggies aside, clean the pan, add more oil, and cook the eggs to your liking.
- Assemble the bowls by layering black beans, sautéed veggies, potato puffs, and eggs, then drizzle with aioli and garnish as desired.
Nutrition Facts (estimated)
Servings
2 bowls
Calories
400
Total fat
20g
Total carbohydrates
40g
Total protein
18g
Sodium
500mg
Cholesterol
186mg
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