Quinoa, Egg & Black Bean Breakfast Bowl
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These savory, meal prep friendly quinoa, egg and black bean breakfast bowls are satisfying, nourishing and easy to make. Packed with protein, fibre and healthy fats too!
I don’t know about you, but I seriously struggle with breakfast most of the time. And I end up making the same things over and over because I get stuck in a breakfast rut. So, I decided I needed to change this and force myself to come up with new breakfast options. I need easy, quick and nourishing. Ideally, things that can also be prepped ahead too. Are you the same? If so, these loaded black bean breakfast bowls are for you. And stay tuned, because this is just the first in a slew of new breakfast recipes coming your way. Because, we deserve better than the same old breakfast, week after week.
Ingredients
Here’s everything you’ll need to make these black bean breakfast bowls with eggs and quinoa. You’ll need less than ten ingredients, the hot sauce and cilantro are of course optional.
- quinoa
- eggs
- avocado oil
- yellow onion
- garlic
- taco seasoning
- black beans (from a can)
- lime juice
- avocado
- hot sauce (optional)
- cilantro (optional)
How to Make Black Bean Breakfast Bowls
Add the rinsed quinoa to a medium sized pot with the water and a good pinch of salt. Bring to a boil over medium-high heat. Turn the heat down to the lowest setting and cover. Cook for 15 minutes. Remove the pot from the heat and let stand for five minutes, don’t remove the lid! Uncover and fluff with a fork. Set aside.
While the quinoa is cooking, bring a medium pot of water to a gentle boil. Carefully lower the eggs into the water using a slotted spoon and cook for seven to eight minutes. I find 7 1/2 minutes perfect. Set a timer so you don’t forget them!
Fill a medium sized bowl with ice and cold water. Once the eggs are done cooking, remove with the slotted spoon and place in the ice bath until completely cool, about five minutes. Peel and set aside.
Heat a large skillet over medium heat and once hot, drizzle in the oil. Add the onion and cook, stirring occasionally, until cooked through and softened, about four to five minutes. Reduce the heat to medium-low and add the garlic and taco seasoning and cook for an additional minute, until the garlic and spices are fragrant.
Pour in the beans and cook for two to three minutes, mashing about half of the beans with the back of a spoon or a potato masher. Pour in the lime juice, taste and add salt, and/or more lime juice if needed and remove from the heat.
Halve the peeled eggs and season with salt and pepper.
Assemble: add the quinoa, black beans and eggs to a bowl along with the avocado. Drizzle with hot sauce and cilantro (if using) and garnish with lime wedges for serving. Enjoy!
Tips
- Prep ahead: I highly recommend prepping the eggs, quinoa and black beans ahead. These quinoa, egg and bean bowls are designed with meal prep involved. See notes below on storage.
- Egg timer: If you want jammy eggs, set a timer so you don’t forget them. I find 7 1/2 minutes the perfect time for jammy eggs.
- Egg method: I designed these bowls to be great for meal prep and to take on to go. But if you’re enjoying at home, feel free to cook your eggs differently. Poaching, scrambled or fried eggs all work here, so take your pick!
- Ice bath: to stop the eggs from cooking any further, an ice bath is essential.
- Mash the beans: mashing about half of the beans helps to make the texture a little creamier, so I recommend doing this. If the black beans are looking a bit dry after adding the lime juice, add a splash of water or broth.
Storage and Meal Prep
- Quinoa can be cooked and kept in a sealed container in the fridge for up to five days.
- Eggs can be cooked and peeled (don’t slice until you’re ready to eat) and kept in a sealed container for up to three to four days.
- Black beans can be cooked and kept in a sealed container in the fridge for up to four days.
Optional Add-In’s
These bowls are simple in terms of prep and ingredients. But you can always opt for more add-in’s if you so choose. Here are some ideas:
- Crumbled feta or cotija cheese.
- Add some chopped bacon to the beans.
- Cook the quinoa in broth to deepen the flavour.
- Add a drizzle of crema or greek yogurt with lime juice.
- Have some leftover sweet potato, throw that in too!
- Want extra greens, wilt some spinach with the cooked quinoa.
More Breakfast Recipes
- One Bowl Carrot Cake Breakfast Cookies
- Easy Breakfast Meatballs
- Air Fryer Breakfast Taquitos
- Sweet Potato Breakfast Hash
- Healthy Breakfast Tacos with Salsa Verde
- Whipped Greek Yogurt with Protein Powder
I hope you love these black bean breakfast bowls. If you make it be sure to leave a comment and a rating below. I love hearing from you! Enjoy 🙂
Print
Quinoa, Egg & Black Bean Breakfast Bowl
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 3 1x
- Category: Breakfast
- Method: Boiling, Sautéing
- Cuisine: American, Tex-Mex
- Diet: Dairy-Free, Gluten-Free, Pescatarian, Vegetarian
Description
These protein packed black bean breakfast bowls with eggs, quinoa and avocado are savoury, nourishing and easy to prep.
Ingredients
- 3/4 cup quinoa, dry (rinsed)
- 1 1/2 cups water
- 6 eggs
- 1 tsp avocado oil
- 1/2 yellow onion, chopped (medium)
- 2 garlic cloves, minced
- 1 tbsp taco seasoning
- 2 cups black beans (rinsed and drained, 1 can – 540ml)
- kosher salt, to taste
- 2 tbsps lime juice (1 lime)
- 1 1/2 avocado, sliced (half an avocado per serving)
- hot sauce, to taste (optional)
- chopped cilantro, for garnish (optional)
- lime wedges, for serving
Instructions
- Add the rinsed quinoa to a medium sized pot with the water and a good pinch of salt. Bring to a boil over medium-high heat. Stir and turn the heat down to the lowest setting and cover. Cook for 15 minutes. Remove the pot from the heat and let stand for five minutes, don’t remove the lid! Uncover and fluff with a fork. Set aside.
- While the quinoa is cooking, bring a medium pot of water to a gentle boil. Carefully lower the eggs into the water using a slotted spoon and cook for seven to eight minutes. I find 7 1/2 minutes perfect. Set a timer so you don’t forget them!
- Fill a medium sized bowl with ice and cold water. Once the eggs are done cooking, remove with the slotted spoon and place in the ice bath until completely cool, about five minutes. Peel and set aside.
- Heat a large skillet over medium heat and once hot, drizzle in the oil. Add the onion and cook, stirring occasionally, until cooked through and softened, about four to five minutes. Reduce the heat to medium-low and add the garlic and taco seasoning and cook for an additional minute, until the garlic and spices are fragrant.
- Pour in the beans and cook for two to three minutes, mashing about half of the beans with the back of a spoon or a potato masher. Pour in the lime juice, taste and add salt, and/or more lime juice, water or broth if needed and remove from the heat. * see note for texture
- Halve the peeled eggs and season with salt and pepper.
- Assemble: add the quinoa, black beans and eggs to a bowl along with the avocado. Drizzle with hot sauce and cilantro (if using) and garnish with lime wedges for serving. Enjoy!
Notes
Mash the beans: mashing about half of the beans helps to make the texture a little creamier, so I recommend doing this. If the black beans are looking a bit dry after adding the lime juice, add a splash of water or broth.
