Quinoa Huevos Rancheros Bowls

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Eggs are not just for breakfast, I love them for lunch or dinner too! These flavorful protein-pack bowls topped with salsa verde, black beans, avocados and queso fresco.
Quinoa Huevos Rancheros Bowls

I LOVE Huevos Rancheros! And I love that eggs can be eaten anytime of the day, not just for breakfast. They are also great for lunch or dinner too! These flavorful protein-pack bowls topped with salsa verde, black beans, avocados and queso fresco.

This recipe was modified from the Bowls of Plenty Cookbook. A book loaded with meals made with a variety of grains such as millet, quinoa, farro, etc. This dish was so quick and easy to whip up, I used my quick Cuban Black Beans and leftover homemade salsa verde.

Eggs are not just for breakfast, I love them for lunch or dinner too! This flavorful protein-pack breakfast bowl has a Mexican flair, topped with salsa verde, black beans, avocados and queso fresco.

Eggs are not just for breakfast, I love them for lunch or dinner too! These flavorful protein-pack bowls topped with salsa verde, black beans, avocados and queso fresco.
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4.89 from 9 votes
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Quinoa Huevos Rancheros Bowls

297 Cals 14.5 Protein 28 Carbs 15.5 Fats
Total Time: 30 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: American
Eggs are not just for breakfast, I love them for lunch or dinner too! This flavorful protein-pack breakfast bowl has a Mexican flair, topped with salsa verde, black beans, avocados and queso fresco.

Ingredients

  • 1 cup cooked quinoa
  • 2 cups cooked warm black beans
  • 5 oz avocado, sliced
  • 1 lime, halved
  • 1/2 teaspoon kosher salt
  • nonstick spray
  • 4 large eggs
  • 1/2 cup salsa verde, homemade or jarred
  • 1/4 cup sour cream, mixed with water to thin
  • 1/2   cup crumbled queso fresco
  • fresh cilantro, for topping

Instructions

  • Spoon quinoa and beans side by side into 4 bowls. Top with avocado, season with salt and squeeze lime juice over everything.
  • Heat a large skillet over medium-low heat, spray with oil and cook eggs to your liking.
  • Top each bowl with an egg, salsa verde, queso fresco and drizzle with sour cream. Finish with cilantro.

Nutrition

Serving: 1bowl, Calories: 297kcal, Carbohydrates: 28g, Protein: 14.5g, Fat: 15.5g, Cholesterol: 197mg, Sodium: 758.5mg, Fiber: 6.5g, Sugar: 2g
WW Points Plus: 8
Keywords: Gluten Free, Under 30 Minutes, Vegetarian Meals

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42 comments

  1. I made this exactly as written and it was delicious! 

  2. This one’s going in the regular rotation.

  3. This was amazing!!!

  4. Made this tonight for myself and daughter. Substituted with feta because we had it handy and will make again for sure. Easy to make and so delicious 

  5. This is ABSOLUTELY DELICIOUS! First time I made this and I loved everything about it. Thank you Gina for such wonderful and delicious recipes.

  6. Thanks for another amazing dish Gina!!! I didn’t have any queso fresco on hand so used feta. I also added some sauteed baby spinach to get my “greens” in on the dish. YUMMMMMMMM!

  7. this is a weekly staple– love it!

  8. Hi! This looks delicious!  I want to make it to take for lunch at work one day. Could I use a boiled egg instead of a fried egg?  It will be sitting in the fridge for a while.