Southwestern Breakfast Bowls


Looking for a filling brunch that's bursting with flavor? Southwestern breakfast bowls are sure to be a crowd-pleaser. They are vegetarian and gluten-free (and can be dairy free if you simply leave off the cheese), and will satisfy even a man's appetite.


Southwestern Breakfast Bowls

1 Cup Rice

Refried Beans

Pico De Gallo

1 Avocado

1 Plantain

1 lime

1 bunch fresh cilantro

Cheese

3 eggs

  1. Pour rice into rice cooker or pot and fill with water (rest your pointer finger on top of the rice and fill to water to the first knuckle crease). Add zest and juice of 1 lime. Finely chop cilantro (including stems) and add to rice. Cook until the water is gone and the rice is desirable texture.

  2. Scramble eggs, add salt and pepper (and chili pepper if desired) and pour into grease pan. Stir occasionally until eggs are cooked to preferred consistency

  3. Warm refried beans

  4. Heat pan with oil. Peel plantain and slice to about 1/4-1/2 inch thick. Flip slices of plantain and cook until both sides are golden brown.

  5. Once everything is cooked, layer into individual bowls: rice, refried beans, scrambled eggs, cheese, pico de gallo, sliced avocado and fried plantains.

#TexMex #Breakfast #Vegetarian #GlutenFree

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