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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 - WOODBURY (+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 ⅛ 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 ⅛ avocado (sliced) per serving. Add any other toppings or seasonings as desired.