Quinoa Huevos Rancheros Bowls
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.
- 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)
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.
Serving: 1bowl, Calories: 297kcal, Carbohydrates: 28g, Protein: 14.5g, Fat: 15.5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 197mg, Sodium: 758.5mg, Potassium: 0mg, Fiber: 6.5g, Sugar: 2g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 6
Points +: 8