Black Bean Breakfast Bowl Food

CHICKEN AND BLACK BEAN BURRITO BOWL

Steps:

• Combine rice, lime juice, and cilantro in a medium bowl; mix well.
• Evenly divide lettuce between 4 serving bowls.
• Top evenly with rice mixture, beans, chicken, cheese, salsa, and avocado.
• Top each bowl with 1 Tbsp. of yogurt; serve immediately.

BLACK BEAN BREAKFAST BOWL

Steps:

• Heat olive oil in a small pan over medium heat. Cook and stir eggs until eggs are set, 3 to 5 minutes.
• Place black beans in a microwave-safe bowl. Heat on High in the microwave until warm, about 1 minute.
• Divide warmed black beans between two bowls.
• Top each bowl with scrambled eggs, avocado, and salsa. Season with salt and black pepper.

AVOCADO & BLACK BEAN EGGS

Steps:

• Heat the oil in a large non-stick frying pan. Add the chilli and garlic and cook until softened and starting to colour. Break in the eggs on either side of the pan. Once they start to set, spoon the beans (with their juice) and the tomatoes around the pan and sprinkle over the cumin seeds. You're aiming to warm the beans and tomatoes rather than cook them.
• Remove the pan from the heat and scatter over the avocado and coriander. Squeeze over half of the lime wedges. Serve with the remaining wedges on the side for squeezing over.

BURRITO BOWL WITH CHIPOTLE BLACK BEANS

Steps:

• Cook the rice following pack instructions, then drain and return to the pan to keep warm. In a frying pan, heat the oil, add the garlic and fry for 2 mins or until golden. Add the beans, vinegar, honey and chipotle. Season and warm through for 2 mins.
• Boil the kale for 1 min, then drain, squeezing out any excess water. Divide the rice between big shallow bowls and top with the beans, kale, avocado, tomato and onion. Serve with hot sauce, coriander and lime wedges, if you like.

COSTA RICAN BREAKFAST BOWL (GALLO PINTO)

Steps:

• Combine the onion, bell pepper, cumin, garlic powder, and jalapeño (if you’re using it) in a large sauté pan. Add 1/2 cup water and sauté the vegetables over medium heat for about 10 minutes, until they are tender, stirring occasionally and adding 1 to 2 more tablespoons water as needed to prevent the vegetables from sticking to the pan. Add the kale, rice, beans, and 1 cup water and cook over medium heat for 3 to 5 minutes, folding the ingredients, until the kale has wilted and the liquid has been absorbed.
• Add half of the cilantro and salt to taste and stir to combine. Garnish with the remaining cilantro and serve with diced avocado on top and a lime wedge.

BREAKFAST SCRAMBLE MEAL PREP BOWLS

Steps:

• Heat half a tablespoon of oil in a large skillet over medium heat.
• Add onions, garlic and peppers, then sauté until softened, about 4 minutes.
• Add meat, and seasonings then cook while breaking up the meat until browned, about 5 minutes.
• Add black beans to the meat mixture, combine well and cook 1 more minute. Remove from pan, and set aside.
• In a mixing bowl and eggs, cheese, salt and pepper, then whisk well to combine.
• Heat the remaining oil in the same pan, over medium heat.
• Add eggs and cook until scrambled to your liking.
• Divide the meat mixture among 4 glass containers, then add the scrambled eggs, cherry tomatoes and avocado as shown.
• Garnish with fresh chopped cilantro and refrigerate until ready to serve, or up to 4 days. Enjoy!