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Breakfast Burrito BowlBreakfast Burrito Bowl

Breakfast Burrito Bowl

Start the day on a great note with this flavorful, protein-packed breakfast bowl!
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Breakfast Burrito Bowl
Breakfast Burrito Bowl
Prep Time10 Minutes
Servings4
Cook Time45 Minutes
Ingredients
1 cup L&B Quinoa, prepared according to package instructions
1 L&B Fresh All Natural Bratwurst
1 teaspoon L&B Cumin
1 teaspoon L&B Coriander
1 teaspoon garlic, minced
4 teaspoons (divided) California Olive Ranch Olive Oil
1 (15-ounce) can organic black beans, undrained
4 L&B Organic Large Eggs
2 tablespoons jalapeño peppers, minced
2 tablespoons scallions, chopped
1 tablespoon cilantro, finely chopped
½ cup L&B Pico de Gallo
1 cup baby arugula
½ medium avocado, sliced
Directions
  1. Remove brat from casing, crumble into medium saucepan and cook thoroughly over medium heat with 1 teaspoon olive oil, garlic, coriander and cumin.
  2. Add black beans, with liquid, to sausage and simmer for 3 minutes, uncovered.
  3. While beans and sausage are simmering, heat 1 tablespoon olive oil in a nonstick pan, crack eggs into pan and cook to desired doneness.
  4. Divide cooked quinoa (¼ cup per serving) and bean mixture into four separate bowls; top with one egg each.
  5. Sprinkle with divided jalapeños, scallions and cilantro, and serve with 2 tablespoons pico de gallo per serving.
  6. Top with arugula and â…› avocado (sliced) per serving. Add any other toppings or seasonings as desired.
10 minutes
Prep Time
45 minutes
Cook Time
4
Servings

Directions

  1. Remove brat from casing, crumble into medium saucepan and cook thoroughly over medium heat with 1 teaspoon olive oil, garlic, coriander and cumin.
  2. Add black beans, with liquid, to sausage and simmer for 3 minutes, uncovered.
  3. While beans and sausage are simmering, heat 1 tablespoon olive oil in a nonstick pan, crack eggs into pan and cook to desired doneness.
  4. Divide cooked quinoa (¼ cup per serving) and bean mixture into four separate bowls; top with one egg each.
  5. Sprinkle with divided jalapeños, scallions and cilantro, and serve with 2 tablespoons pico de gallo per serving.
  6. Top with arugula and â…› avocado (sliced) per serving. Add any other toppings or seasonings as desired.