This simple bowl is brought to life by the creamy, salty, sweet curry mustard tahini dressing. The combination of tahini and mustard make it ultra creamy. Soy sauce, maple syrup, and curry powder add that to-die-for salty/sweet/spicy combo. Make it your own by using any grain, veggies, and protein. As long as you have the sauce and crunchy, fresh, and tangy toppers, you can’t go wrong.
Ingredient highlight
Eggs! These little rays of sunshine are a great source of vitamin K and B vitamins. They’re also high in selenium, vitamin D, and choline (an important nutrient for brain health).
Be sure to buy pasture-raised eggs! The amount of healthy omega-3 fats found in the yolks and other nutrients depends on what those chickens were eating! A true sign of a well-fed chicken is a golden yolk. My favorite store-bought brands are Vital Farms and Happy Egg.
Servings 4 People
Prep Time 15 minutes 
Cook Time 10 minutes Ingredients
- 8 eggs
- 1 ¼ tsp kosher salt, divided
- 2 tbsp olive oil, divided
- 4 cups chopped veggies
- 1 (15 oz) can black beans, drained and rinsed about 1 ½ cups
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ teaspoon smoked paprika
- ¼ tsp red pepper flakes (optional)
- 1 cup chopped tomato (optional)
- 2 cups cooked grains or us leftover tortillas to make breakfast tacos
- Pickled red onions (optional)
For the Cilantro Feta Lime Sauce:**
- 1 cup loosely packed cilantro
- ½ cup crumbled feta or cotija cheese
- ½ jalapeno, seeds removed (optional)
- ¼ cup olive oil
- ¼ cup water
- 3 tbsp lime juice
- 2 tbsp sunflower seeds + more for topping
- ½ tsp kosher salt
- *Use any protein here, like leftover chicken from tacos
- **Double this sauce if making Grilled Chicken and Corn Tacos.
- **To make vegan, skip the feta and use ½ cup total sunflower seeds + ¼ tsp more kosher salt + 3-4 more tbsp water. Blend until smooth, adding water as needed.
Instructions
- In a medium bowl, add the eggs and ½ teaspoon salt and whisk thoroughly. In a large skillet over medium-high heat, add 1 tablespoon oil. Once hot, add the eggs and use a rubber spatula to pull the outer edges in to form curds and gently scramble. Repeat until almost cooked through, about 1 minute (eggs will continue to cook). Remove from heat and transfer back to the bowl and cover with a cloth or lid to keep warm. Wipe out the skillet.
- In the same skillet over medium heat, add remaining 1 tablespoon oil, white parts of scallions, and ¼ teaspoon salt. Cook for 3 minutes, stirring occasionally, or until softened. Add the veggies and ¼ teaspoon salt and cook until tender, about 5 minutes. Stir in the beans, spices, and remaining ¼ teaspoon salt and cook for 30 more seconds, stirring constantly (this toasts the spices). Remove from heat and stir in the tomatoes (if using).
- Make the sauce by adding all ingredients to a blender and blend until smooth.
- Warm up your grains or your tortillas. Add eggs, bean/veggie mix, and top with sauce and pickled red onions (if using).
Items you can prep ahead (optional)
- Pickle red onions
- Make cilantro lime feta sauce
- Cook 1 cup grain of choice
- Whisk eggs + salt
- Chop 4 cups veggies
- Chop tomato (if using)
Substitutions:
- Make this bowl your own by using any grain (or tortillas), veggies, protein, and sauce.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Bean and veggie mixture: up to 5 days in the fridge or 2 months in the freezer
- Cilantro Feta Lime Sauce: up to 6 days in the fridge or 2 months in the freezer
- Pickled red onions: up to 2 weeks in the fridge
Leftovers + Repurposing:
- Use leftover bean/veggie mixture to add to bowls, salads, or as a topper for nachos.
- If making ahead, just warm up the beans, grain or tortilla, and eggs before eating.
- If the sauce gets too thick in the fridge, stir in some water to thin it out.
- Turn the sauce into a salad dressing and make a taco salad! Just stir in some water to thin it out a bit.
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