Breakfast Burrito Bowl with Avocado

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Servings:

• Recipe serving size: 1 bowl
• Number of servings: Adjust Reset

Ingredients:

• Avocado Tomatillo Salsa: (Makes ¾ cup salsa)

• 3 small tomatillos, husks removed, chopped
• 1/4 cup white onion, diced
• 1/4 cup cilantro
• 1/2 lime, juiced (about 1 Tbsp)
• 1/4 tsp. salt
• 1 ripe, fresh avocado, halved, pitted, peeled and diced

• Spiced Brown Rice:

• 1 cup brown rice
• 2 1/2 cups water
• 1 Tbsp. tomato paste
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1/4 tsp. salt

• Seasoned Black Beans:

• 1 (15 oz) can black beans, drained and rinsed
• 1/2 tsp. garlic powder
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1/4 tsp. salt

• For the Bowl:

• 8 eggs
• 2 ripe, fresh avocados, halved, pitted, peeled and sliced
• 10 cherry tomatoes, quartered (for garnish)
• 4 Tbsp. chopped cilantro (for garnish)

Instructions:

1. Make the Avocado Tomatillo Salsa:

2. Add the tomatillos, onion, cilantro, lime juice, and salt to a blender and puree until smooth. Transfer to a bowl and stir in the chopped avocado. Set aside.

1. Make the Seasoned Rice:

2. Add brown rice and water to a saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cover. Cook for 35-40 minutes or until rice is tender and water has been absorbed.
3. Stir in the tomato paste, chili powder, cumin and salt.

1. Make the Seasoned Beans:

2. Add the black beans to a microwave safe bowl and microwave 3-5 minutes or until warmed through.
3. Stir in the garlic powder, chili powder, cumin, and salt.

1. For the Bowls:

2. Crack the eggs into a medium-sized mixing bowl and whisk well. Heat a skillet over medium-high heat. Spray with cooking oil and cook the eggs 3-4 minutes until scrambled.
3. To assemble the bowls, divide the rice, beans, and eggs between 4 bowls. Top with ½ sliced avocado, 3 tablespoons salsa, and garnish with cherry tomatoes and cilantro.

Notes & Tips: