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    Vegetarian Taco Breakfast Bowls with Coconut Quinoa

    Vegetarian Taco Breakfast Bowls with Coconut Quinoa for a delicious savory breakfast recipe!Vegetarian Taco Breakfast Bowl with Coconut Quinoa for a delicious savory breakfast recipe!

    I am all about the breakfast bowls right now friends.

    Well actually, I think we all know I am all about any meal that is in a bowl. Throw in a bunch of your favorite ingredients from your fridge, mix it up and you have yourself a solid meal.

    These Vegetarian Taco Breakfast Bowls with Coconut Quinoa are my new absolute favorite bowl meal that I cannot get enough of. I have had it the last 3 days because it is that good.

    Up until about a year ago, I was so not into eating fried eggs or anything that would allow the yolk to pour onto our food. Now, I can’t even tell you the last time I ate scrambled eggs or an omelette. Literally every time I eat eggs, I fry them up like this.

    Let’s go through this entire bowl though because it is made up of the dreamiest ingredients that are oh so perfect for your next family breakfast and especially for Cinco de Mayo!

    The based off this bowl is coconut quinoa, which may or may not be the only way I am eating quinoa from now on. I cooked it in coconut milk instead of water to get that creamy consistency and add more flavor. It is sooooo good like good enough to eat the quinoa by itself with no toppings good.

    Then we add some black beans, sautéed greens and avocado to the bowl. Obviously every mexican-inspired dish needs SALSA! I used Garden Fresh Gourmet’s Organic Restaurant Style Salsa (medium), which J and I are now obsessed with. They make a variety of delicious salsas, dips, chips and soups. Their salsas are the #1 refrigerated salsa in America by the way. How amazing is that? You may remember their salsa from the Healthy Seven Layer Taco Dip a couple months ago. And yes, we are still obsessing! And you can make the dip with any leftover salsa from this.. if you even have any leftover 😉

    This breakfast taco bowl is SO easy to whip up for a family breakfast on weekends or if you are like me, anytime of the day. Breakfast food is my absolute favorite so I will gladly eat eggs all day everyday.

    Save this recipe for Cinco de Mayo, you are going to love.

    WHAT YOU NEED

    Quinoa

    Coconut milk

    Black beans

    Avocado oil

    Pumpkin seeds

    Cayenne

    Eggs

    Garden Fresh Gourmet Restaurant Style Organic Medium Salsa

    Avocado

    Spinach

    Cilantro

    QUICK NOTES

    • If you prefer to use another grain for the base of this bowl, rice or farro will also work really well instead of quinoa
    • Feel free to add any other protein like chicken or breakfast sausage on top of the bowl as well
    • The coconut quinoa will stay well in the fridge for 5 days or so if you have any leftover

    Vegetarian Taco Breakfast Bowl with Coconut Quinoa for a delicious savory breakfast recipe!Vegetarian Taco Breakfast Bowl with Coconut Quinoa for a delicious savory breakfast recipe!Vegetarian Taco Breakfast Bowl with Coconut Quinoa for a delicious savory breakfast recipe!

    Vegetarian Taco Breakfast Bowls with Coconut Quinoa

    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Yields 3-4 bowls

    Ingredients

      Coconut quinoa

      • 1 cup quinoa
      • 1 cup coconut milk
      • 1/2 cup water

      Black beans

      • 1 can of black beans
      • 1 teaspoon garlic powder
      • 1 tablespoon avocado oil

      Spicy pumpkin seeds

      • 1/4 cup raw pumpkin seeds
      • 1/4 teaspoon cayenne
      • 1/2 tablespoon avocado oil

      Other bowl ingredients

      • 3-4 eggs (depending on number of people serving)
      • Garden Fresh Gourmet Restaurant Style Salsa
      • 1 avocado, sliced
      • Jalapeños
      • Spinach
      • Tortilla chips
      • Cilantro

      Directions

      1. In a medium sauce pan, add quinoa, coconut milk and water and bring to a simmer, reduce heat to maintain gentle simmer and cover to cook for about 15-20 minutes (or until liquid is absorbed)
      2. Fluff the quinoa after it is cooked
      3. In a medium pan, add the oil, black beans and garlic and cook for 5 minutes
      4. Remove from pan and begin making the pumpkin seeds
      5. Combine pumpkin seeds, cayenne and oil and toast on the pan for 5 minutes
      6. Begin assembling the bowls with quinoa, black beans, spinach, salsa, jalapeños, avocado in a bowl
      7. Cook the eggs to your liking and top off each bowl, sprinkle the cilantro and pumpkin seeds on top and enjoy!

      by

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      xx, Rach

      Vegetarian Taco Breakfast Bowl with Coconut Quinoa for a delicious savory breakfast recipe!

      Thank you Garden Fresh Gourmet for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

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      6 Comments

    • Reply Emily April 17, 2017 at 8:03 am

      Oh man, these look amazing! As soon as I get home later in the week, I’m making these bowls! The coconut quinoa sounds so fun and I’m sure it has such a nice nutty flavor! And yesss! I love Garden Fresh salsa! It’s my FAVEe! I’ve never tried the organic one though, so that’ll be on my list to try!

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    • Reply Carrie thisfitchick April 17, 2017 at 8:33 am

      I never would have put quinoa and breakfast together, but this certainly looks delicious!

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    • Reply Patrick@looneyforfood.com April 17, 2017 at 9:35 am

      This looks great! If I can have tacos around the clock and they are healthy then Im a happy man!

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    • Reply Maria April 17, 2017 at 2:16 pm

      Yum!! I’m tempted to wrap these into corn tortillas for on-the-go b-fast “burritos!” My husband (a non-breakfast-person) would even eat that!

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    • Reply Maureen April 18, 2017 at 7:39 am

      How do you cook your eggs- how long?

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    • Reply Melissa Moxie April 19, 2017 at 7:14 am

      I totally agree with you about eggs. I used to only eat them scrambled.

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