Breakfast Burrito Bowl
A deconstructed breakfast burrito served as a grain or legume bowl with eggs, protein, beans, and fresh toppings. Warm components are layered with cool garnishes and sauce for customizable texture and flavor.
Ingredients
Method
Warm the cooked rice and beans separately in a saucepan over low heat or microwave until heated through, about 5 minutes.
Dice bell pepper and red onion; slice avocado; dice tomato; chop cilantro fresh just before serving.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until no pink remains, 8–10 minutes. Sprinkle taco seasoning and 2 tbsp water, stir to coat, and simmer 2 minutes. Season with salt and pepper; transfer to a plate.
In the same skillet, add remaining olive oil and sauté diced bell pepper and red onion over medium heat for 4 minutes until just tender. Season lightly with salt and pepper.
Push vegetables to the side, crack eggs into the skillet, and scramble or fry to your preference, about 3–4 minutes. Season with salt and pepper.
Divide warm rice between two serving bowls. Top each bowl with beans, cooked ground turkey, sautéed vegetables, and scrambled eggs.
Sprinkle cheese over warm components, then add fresh avocado slices, diced tomato, and cilantro on top.
Squeeze lime juice over the bowl and serve immediately with salsa roja on the side or drizzled on top.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →