Ingredients
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For the Burrito Bowl:
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1 cup cooked quinoa (prepared according to package instructions)
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1 can (15 oz) black beans, drained and rinsed
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1 cup corn kernels (fresh, frozen, or canned)
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1 cup cherry tomatoes, halved
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1/2 red bell pepper, diced
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1/2 avocado, sliced
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1/4 cup red onion, finely chopped
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1 Fresh cilantro leaves for garnish
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1 Lime wedges for serving
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1 Salt and pepper to taste
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For the Avocado Crema:
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1 ripe avocado
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2 tbsp dairy-free yogurt (unsweetened)
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1 -2 tbsp lime juice (adjust to taste)
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1 clove garlic, minced
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1 Salt and pepper to taste
Directions
Drizzle the avocado crema over the burrito bowls and garnish with fresh cilantro leaves. Serve your Mexican breakfast burrito bowl with lime wedges for an extra burst of flavor. Enjoy the fiesta in every bite!
Customize your Mexican breakfast burrito bowl with additional toppings like diced jalapeños, vegan cheese, or salsa. It’s a versatile and satisfying breakfast that’s both healthy and delicious.
Steps
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1
Done
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For the Burrito Bowl: |
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2
Done
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In individual serving bowls, start by layering cooked quinoa as the base. |
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3
Done
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Top the quinoa with black beans, corn kernels, halved cherry tomatoes, diced red bell pepper, sliced avocado, and finely chopped red onion. |
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4
Done
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Season the bowl with salt and pepper to taste. |
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5
Done
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For the Avocado Crema: |
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6
Done
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In a blender or food processor, combine the flesh of the ripe avocado, dairy-free yogurt, lime juice, minced garlic, salt, and pepper. |
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7
Done
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Blend until smooth and creamy. Adjust the lime juice and seasoning to your taste preference. |
