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Quinoa Huevos Rancheros Bowls
4.91
from
10
votes
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.
Total Time:
30
minutes
mins
Yield:
4
Servings
Course:
Dinner
Cuisine:
American
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:
1
bowl
,
Calories:
297
kcal
,
Carbohydrates:
28
g
,
Protein:
14.5
g
,
Fat:
15.5
g
,
Cholesterol:
197
mg
,
Sodium:
758.5
mg
,
Fiber:
6.5
g
,
Sugar:
2
g
- WW Points:
6