Vegetarian Taco Breakfast Bowls with Coconut Quinoa

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins

Yield: 3-4 bowls 1x


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


  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!
  • Author: rachel mansfield
  • Category: vegetarian, gluten-free, dairy-free
  • Cuisine: lunch, breakfast, brunch