Print

Vibrant Veggie Loaded Breakfast Burrito Bowl

veggie loaded breakfast burrito bowl - featured image
Print Recipe

A quick and easy breakfast bowl packed with fresh veggies, scrambled eggs, black beans, and smoky spices, perfect for busy mornings and a nourishing start to your day.

Ingredients

Scale
  • 4 large eggs (preferably pasture-raised)
  • 1/2 cup (130g) canned black beans, rinsed and drained
  • 1/2 cup (75g) corn kernels, fresh or frozen
  • 1 bell pepper, diced (any color)
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, finely chopped
  • 1/2 medium avocado, sliced or mashed
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • Salt and black pepper to taste
  • 1/4 cup (60g) chunky salsa or pico de gallo
  • Optional: hot sauce, shredded cheese, handful of baby spinach

Instructions

  1. Dice 1 bell pepper, halve 1 cup of cherry tomatoes, finely chop 1/4 cup red onion, and roughly chop 2 tablespoons fresh cilantro. Set aside.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering. Add diced bell peppers and sauté for 3-4 minutes until softened.
  3. Add 1/2 cup corn kernels and 1/2 cup black beans to the skillet. Cook for 3 minutes, allowing corn to char slightly and beans to warm through.
  4. Sprinkle 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon chili powder, salt, and pepper over the veggies. Stir well to coat.
  5. In a bowl, whisk 4 large eggs. Push veggie mixture to one side of the pan, pour eggs into empty space. Let sit for 15 seconds, then gently scramble until softly set but moist, about 2-3 minutes.
  6. Fold scrambled eggs into the veggie mixture and combine evenly. Adjust seasoning if needed.
  7. Spoon the egg and veggie mixture into serving bowls. Top each with 1/2 sliced avocado, a handful of chopped cilantro, a squeeze of fresh lime juice, and 1/4 cup salsa.
  8. Add optional shredded cheese or hot sauce if desired.

Notes

Do not overcook the eggs; keep them creamy and soft. Lower heat if veggies brown too quickly. Lime juice brightens the flavors—don’t skip it. For vegan version, replace eggs with tofu scramble and use nutritional yeast instead of cheese. Leftovers keep well refrigerated for up to 3 days and reheat gently.

Nutrition

Keywords: breakfast bowl, veggie breakfast, healthy breakfast, quick breakfast, burrito bowl, black beans, scrambled eggs, avocado, gluten-free

Find it online: https://realityeats.com/vibrant-veggie-loaded-breakfast-burrito-bowl-easy-healthy-recipe-for-busy-mornings/