BREAKFAST BURRITO BOWL RECIPE

8 / JANUARY / 2025
SHEREE'S HEALTH DIARIES

Prep Time: 15 mins
Cook Time: 15 mins
Servings: 2

INGREDIENTS

–  4 eggs, scrambled
–  200g chorizo, sliced
–  1 avocado, diced
–  1 cup black beans, cooked
–  1 cup cooked quinoa
–  Salsa and sour cream for topping

METHOD

  1. Dice the avocado and set it aside.
  2. If your black beans and quinoa aren’t already cooked, start by cooking them according to package directions. Drain and rinse the beans if using canned ones, and fluff the quinoa once it’s done cooking.
  3. Heat a skillet over medium heat. Once hot, add the sliced chorizo.
  4. Cook for about 5-7 minutes, stirring occasionally, until the chorizo is crispy and browned on the edges. Remove the chorizo from the pan and set aside, leaving some of the flavorful oil in the pan.
  5. In the same skillet with the leftover oil from the chorizo, add the cooked black beans.
  6. Stir and cook for 2-3 minutes, just until warmed through. Season with a pinch of salt if desired. Remove from heat and set aside.
  7. In a separate non-stick skillet, heat a small amount of butter or oil over medium heat. Crack the eggs into a bowl, whisk them together until smooth, and then pour them into the skillet. Cook, stirring frequently, until the eggs are just set but still soft and fluffy. Season with salt and pepper to taste.
  8. Divide the cooked quinoa evenly between two bowls. Top each bowl with scrambled eggs, crispy chorizo, warmed black beans, and diced avocado.
  9. Add your favorite salsa on top of the bowl, adjusting the amount to your taste.
  10. Finish with a dollop of sour cream to bring it all together.
SHEREE BEAUMONT

Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!

INSTAGRAM
POPULAR