Breakfast bowls are so popular right now thanks to how versatile they are. You can combine so many different ingredients to customize your breakfast.
This Mexican breakfast bowl is perfect if you’re looking for bold flavors instead of bland breakfasts of oatmeal or cereal. You can start with this recipe, but feel free to swap out any ingredients you want, or experiment with adding new ideas.
Starting with a basic grain, add in your protein, veggies, etc.
Cook your quinoa according to the package instructions. You can precook the quinoa the night before to save time in the morning. You can then re-warm the quinoa in a little bit of olive oil, but it can also be used cold. Set aside in a large bowl that will fit the other ingredients.
Dice the avocado and add to the bowl of quinoa.
Use a can of black beans and measure out ¼ cup into your breakfast bowl.
Dice the bell pepper into small pieces and add the pepper to the bowl. You can also sauté the pepper in a little olive oil if you prefer.
Slice or dice ¼ of an onion, adding it to the bowl. You can sauté the onion as well.
Warm a nonstick pan on medium heat and place a small pad of butter on the pan. Cook the egg on the pan how you like it. Fried or over easy are the best choices for this dish.
Chop and sprinkle over the top of the dish.
Drizzle with taco sauce.
Squeeze a wedge of lime over the breakfast bowl.
You can substitute the taco sauce for hot sauce if you would like. You can also use enchilada sauce, mole sauce or your favorite Mexican condiment. Feel free to add other ingredients like roasted cubes of sweet potatoes, Pico de gallo or shredded cheese.
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