Ingredients
Scale
- 1 cup cooked quinoa (Can substitute with brown rice or farro.)
- 1 can black beans (15 oz, drained and rinsed.)
- 4 large eggs (Scrambled.)
- 1 tablespoon olive oil (For sautéing.)
- 1 bell pepper (Diced.)
- 1 small onion (Diced.)
- 1 avocado (Sliced.)
- ½ cup corn (Frozen or canned.)
- 1 teaspoon cumin
- Salt and pepper (To taste.)
- Fresh cilantro (For garnish.)
- Hot sauce (For serving (optional).)
Instructions
- Start by heating the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until they’re softened.
- Next, add the corn and black beans to the skillet. Stir in the cumin, salt, and pepper, cooking for another 3-4 minutes until heated through.
- While your veggies are cooking, scramble the eggs in a separate bowl. Pour them into the skillet, stirring gently until they’re cooked to your liking.
- Once everything is well combined and fragrant, remove from heat. It’s time to assemble your bowl!
- In a serving bowl, layer the cooked quinoa first, followed by the egg and veggie mixture. Top with slices of avocado and fresh cilantro.
- Finally, if you like a bit of heat, drizzle with hot sauce before enjoying your bowl!
- Prep Time: 15
- Cook Time: 15