Ingredients
Pico de gallo
- 1 Tomato diced
- ¼ cup Red onion finely chopped
- 1 TBSP Fresh cilantro chopped
- ½ Jalapeño pepper finely chopped, optional
- ½ Lime juiced
- Salt to taste
Black Bean Breakfast Bowl
- 1 cup Black beans drained and rinsed
- 1 TBSP Butter
- 4 Eggs beaten
- Salt to taste
- Black pepper to taste
- 1 Avocado sliced
Strawberry Oat Milk Smoothie
- 1 cup Strawberries fresh or frozen hulled
- 1 ½ cups Oat milk cold
- 1 TBSP Maple syrup
- ½ cup Ice optional
Instructions
- Make the pico de gallo: In a small bowl, combine tomato, red onion, fresh cilantro, jalapeño if using, lime juice, and salt. Stir and set aside to let the flavors meld.
- Scramble the eggs: In a skillet over medium heat, melt the butter. Add the beaten eggs and cook, stirring gently, until set. Remove from heat.
- Heat the beans: In a separate pan over medium heat, add the black beans and cook for 2–3 minutes until heated through. Season with salt and black pepper.
- Assemble the bowls: Divide the scrambled eggs between two bowls. Top each with black beans, fresh pico de gallo, and sliced avocado.
- Make the smoothie: In a blender, combine strawberries, oat milk, maple syrup, and ice if using. Blend until smooth and creamy, about 45–60 seconds. Adjust sweetness and consistency as desired.
- Serve: Plate the black bean breakfast bowls and serve with strawberry oat milk smoothies on the side.
Nutrition
Calories: 650kcal | Carbohydrates: 72g | Protein: 26g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 342mg | Sodium: 270mg | Potassium: 1463mg | Fiber: 19g | Sugar: 33g | Vitamin A: 1876IU | Vitamin C: 102mg | Calcium: 391mg | Iron: 6mg
Black Bean Breakfast Bowl
Ingredients
Pico de gallo
- 1 Tomato diced
- ¼ cup Red onion finely chopped
- 1 TBSP Fresh cilantro chopped
- ½ Jalapeño pepper finely chopped, optional
- ½ Lime juiced
- Salt to taste
Black Bean Breakfast Bowl
- 1 cup Black beans drained and rinsed
- 1 TBSP Butter
- 4 Eggs beaten
- Salt to taste
- Black pepper to taste
- 1 Avocado sliced
Strawberry Oat Milk Smoothie
- 1 cup Strawberries fresh or frozen hulled
- 1 ½ cups Oat milk cold
- 1 TBSP Maple syrup
- ½ cup Ice optional
Instructions
- Make the pico de gallo: In a small bowl, combine tomato, red onion, fresh cilantro, jalapeño if using, lime juice, and salt. Stir and set aside to let the flavors meld.
- Scramble the eggs: In a skillet over medium heat, melt the butter. Add the beaten eggs and cook, stirring gently, until set. Remove from heat.
- Heat the beans: In a separate pan over medium heat, add the black beans and cook for 2–3 minutes until heated through. Season with salt and black pepper.
- Assemble the bowls: Divide the scrambled eggs between two bowls. Top each with black beans, fresh pico de gallo, and sliced avocado.
- Make the smoothie: In a blender, combine strawberries, oat milk, maple syrup, and ice if using. Blend until smooth and creamy, about 45–60 seconds. Adjust sweetness and consistency as desired.
- Serve: Plate the black bean breakfast bowls and serve with strawberry oat milk smoothies on the side.
Nutrition
Calories: 650kcalCarbohydrates: 72gProtein: 26gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 342mgSodium: 270mgPotassium: 1463mgFiber: 19gSugar: 33gVitamin A: 1876IUVitamin C: 102mgCalcium: 391mgIron: 6mg
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