Vegetarian Taco Breakfast Bowls with Coconut Quinoa
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Prep Time:5 mins
Cook Time:30 mins
Total Time:35 mins
Yield:3-4 bowls 1x
Ingredients
Scale
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
Instructions
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)
Fluff the quinoa after it is cooked
In a medium pan, add the oil, black beans and garlic and cook for 5 minutes
Remove from pan and begin making the pumpkin seeds
Combine pumpkin seeds, cayenne and oil and toast on the pan for 5 minutes
Begin assembling the bowls with quinoa, black beans, spinach, salsa, jalapeños, avocado in a bowl
Cook the eggs to your liking and top off each bowl, sprinkle the cilantro and pumpkin seeds on top and enjoy!