297 Cals 14.5 Protein 28 Carbs 15.5 Fats
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American
Eggs are not just for breakfast, I love them for lunch or dinner too! This flavorful protein-pack breakfast bowl has a Mexican flair, topped with salsa verde, black beans, avocados and queso fresco.
INGREDIENTS
1 cup cooked quinoa
2 cups cooked warm black beans
5 oz avocado, sliced
1 lime, halved
1/2 teaspoon kosher salt
nonstick spray
4 large eggs
1/2 cup salsa verde, homemade or jarred
1/4 cup sour cream, mixed with water to thin
1/2 cup crumbled queso fresco
fresh cilantro, for topping
INSTRUCTIONS
Spoon quinoa and beans side by side into 4 bowls. Top with avocado, season with salt and squeeze lime juice over everything.
Heat a large skillet over medium-low heat, spray with oil and cook eggs to your liking.
Top each bowl with an egg, salsa verde, queso fresco and drizzle with sour cream. Finish with cilantro.
Serving: 1bowl, Calories: 297kcal, Carbohydrates: 28g, Protein: 14.5g, Fat: 15.5g, Cholesterol: 197mg, Sodium: 758.5mg, Fiber: 6.5g, Sugar: 2gBlue Smart Points:6Green Smart Points:11Purple Smart Points:5Points +:8
Health & Nutrition
