Breakfast Burrito Bowl
Servings:*
4 servingsIngredients
- 1 cup L&B Quinoa, prepared according to package instructions
- 1 L&B Brat
- 1 teaspoon L&B Cumin
- 1 teaspoon L&B Coriander
- 1 teaspoon garlic, minced
- 4 teaspoons (divided) California Olive Ranch Olive Oil
- 1 (15ounce) can Full Circle Organic Black Beans, undrained
- 4 L&B Organic Large Eggs
- 2 tablespoons jalapeño peppers, minced
- 2 tablespoons scallions, chopped
- 1 tablespoons cilantro, finely chopped
- ½ cup L&B Pico de Gallo
- 1 cup baby arugula
- ½ medium avocado, sliced
Directions
-
Remove brat from casing, crumble into medium saucepan and cook thoroughly over medium heat with 1 teaspoon olive oil, garlic, coriander and cumin.
-
Add black beans, with liquid, to sausage and simmer for 3 minutes, uncovered.
-
While beans and sausage are simmering, heat 1 tablespoon olive oil in a nonstick pan, crack eggs into pan and cook to desired doneness.
-
Divide cooked quinoa (¼ cup per serving) and bean mixture into four separate bowls; top with one egg each.
-
Sprinkle with divided jalapeños, scallions and cilantro, and serve with 2 tablespoons pico de gallo per serving.
-
Top with arugula and ⅛ avocado (sliced) per serving. Add any other toppings or seasonings as desired.
Chef’s tip
Other optional toppings: Squeeze of lime, sliced radishes, your favorite hot sauce