Breakfast Burrito Bowls

A breakfast burrito bowl with scrambled eggs, roasted vegetables, sliced avocado and lime wedges.

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Looking for a high protein and high fibre breakfast to keep you full until lunch? Then look no further than these Easy Breakfast Burrito Bowls! With 23 grams of protein and 16 grams of fiber per bowl, these bowls are not only delicious but filling as well!

Prep Time20

Cook Time30

Total Time50

Course: Breakfast

Cuisine: Mexican

Diet: Gluten Free, Low Lactose

Keyword: black beans, protein breakfast, scrambled eggs

Servings:

Calories: 571kcal

Author: Sarah Bell

Equipment

Large mixing bowl
Measuring Cups and Spoons
Whisk
Large frying pan
Chopping Board
Sharp knife
Spatula

Ingredients

500 grams baby potatoes cut into bite sized pieces
1 red onion peeled and diced
1 red capsicum core & seeds removed, diced
1 teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon sweet paprika
½ teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon sea salt flakes
3 tablespoons extra virgin olive oil
400 grams can black beans strained and rinsed
8 eggs
1/3 cup milk
Cracked black pepper

Salsa

200 grams grape tomatoes diced
¼ red onion finely diced
Juice of ½ lime
small handful coriander finely chopped
pinch sea salt flakes
1 tablespoon extra virgin olive oil

To serve

1 avocado sliced
1 lime cut into wedges
hot sauce optional

Metric - US Customary

Instructions

Preheat the oven to 200°C (conventional). Line a large baking tray with baking paper and set aside.
In a small bowl, mix together the onion powder, garlic powder, paprika, cumin, oregano and ½ teaspoon of the salt.
Add the cubed potato to the baking tray, drizzle with 1 tablespoon olive oil and then shake half of the spice mix over the potatoes. Toss together to coat the potatoes in the oil and spices and then spread out into a single layer across half of the baking tray.
Meanwhile, add the diced capsicum and red onion and the strained and rinsed black beans to a medium bowl and top with 1 tablespoon olive oil and the remaining spices. Toss to combine. Tip the seasoned vegetables and black beans out onto the other half of the tray and spread out into a single layer. Place the tray into the oven and bake for 30 minutes. Once baked, remove from the oven.
In a small mixing bowl, add diced cherry tomatoes, finely diced red onion, chopped coriander, lime juice, olive oil and salt and toss to combine. Set aside.
To a large mixing bowl add the eggs, milk, ½ teaspoon sea salt and cracked black pepper. Whisk until well combined. Bring a large frying pan to a medium heat and drizzle with 1 tablespoon olive oil. Reduce the heat to low and then add the eggs. Use a metal spatula to pull the eggs into the centre, as the uncooked egg mixture spills out onto the base of the frying pan. Repeat this process until the scrambled eggs are all cooked. Remove from the heat.
To assemble, divide the scrambled eggs between four bowls. Add a quarter of the roasted potatoes and vegetable and bean mix to each of the bowls. Top each bowl with tomato salsa, avocado slices and lime wedges and serve hot.

Notes

Nutrition facts are an estimate only.

Time saver tip

The eggs take around 6 minutes to cook. I recommend prepping the potatoes, capsicum, onion and black beans first and have that in the oven before moving onto prep the salsa, avocado and eggs. Begin cooking the eggs when the roasted veggies and black beans have around 10 minutes to go so everything is done at the same time and all warm to serve.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before eating. If meal prepping, divide the scrambled eggs and roasted vegetables between four airtight containers. Divide the salsa between four smaller airtight containers. Store in the fridge for up to 3 days. Before eating, reheat the eggs and vegetables, top with the salsa and then avocado slices and a lime wedge.

Nutrition