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Black Bean Breakfast Bowls

Black Bean Breakfast Bowls

Breakfasts

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

60 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Black Beans

1 tbsp olive oil
1 tbsp garlic minced
1/2 onion purple; finely diced
1 15 oz. can black beans rinsed
1/4 cup water
1 tsp cumin
2 tsp chili powder
1/4 tsp salt
1 tsp sriracha

Kale

4 cups kale deboned
2 tbsps olive oil extra virgin
1 tbsp garlic powder
salt and pepper to taste

Eggs

4 large eggs
salt and pepper to taste
cooking spray olive oil

Brown Rice

1 cup rice, short grain brown
2 cups water

Toppings

pumpkin seeds

Tahini Dressing

3 1/2 tbsp tahini
2 1/2 tbsp lemon juice
2 tbsp water
1 clove garlic

Instructions

Black Beans

Heat olive oil and garlic in a skillet on medium/high heat. Then, add in diced onion and sauté until translucent. Add in the rest of the ingredients and let simmer for about 5 minutes, stirring often.

Kale

Wash and debone kale. Then, remove all moisture by patting dry with paper towel. Heat 2 tablespoons of olive oil in a skillet to medium/high heat. Add in kale and sauté for 2-3 minutes or until kale is slightly wilted. Season with garlic powder, salt, and pepper.

Eggs

Generously spray a skillet with olive oil cooking spray. Turn to medium/high heat. Crack egg onto skillet and let cook for 1-2 minutes or until the egg white begins to turn solid. Cover and continue cooking until the egg is no longer runny. Season with salt and pepper.

Brown Rice

Bring brown rice and water to a rolling boil. Turn heat to low, cover, and let simmer for 30-40 minutes or until the water has absorbed and the rice is fluffy.

Dressing

Mix together tahini, lemon juice, garlic and water. Stir to combine completely. If too thick add more water.

Toppings

Top with tahini dressing, sriracha, and pumpkin seeds.