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Course Breakfasts
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free
Recipe Contributed By Fit Foodie Finds

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Black Bean Breakfast Bowls

Prep Time 15 minutes
Cook Time 45 minutes
servings

Ingredients

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.
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