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Easy Veggie Breakfast Bowls

Prep Time 15 minutes
Cook Time 10 minutes
Servings 4 People

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.

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)

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).

Notes

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.