Looking for a quick and tasty way to kickstart your day? This 15-Minute Protein Breakfast Bowl is perfect for busy mornings. I remember when my son Jake was little, he would always ask for something colorful for breakfast. This bowl is not only vibrant but also packed with protein to keep you energized all morning long.
Table of Contents
Why You’ll Love It
- It’s super quick to make, taking only 15 minutes.
- Packed with protein from eggs and black beans.
- You can customize it with your favorite toppings.
Pure Comfort
This breakfast bowl is like a warm hug in the morning. The combination of fluffy quinoa, creamy eggs, and hearty black beans makes it satisfying and delicious.
What You Need
- 1 cup 1 cup quinoa (170 g) – Rinse before cooking.
- 2 cups 2 cups water – For cooking quinoa.
- 1 can 1 can (15 oz) black beans, drained and rinsed – You can substitute with pinto beans.
- 4 large 4 large eggs – Substitute with scrambled tofu for a vegan option.
- 1 tbsp 1 tablespoon olive oil – For cooking the eggs.
- 1 1 avocado, sliced – Adds creaminess and healthy fats.
- 1/2 cup 1/2 cup cherry tomatoes, halved – For a burst of freshness.
- to taste Salt and pepper to taste – Season to your liking.
Time to Cook
Prep: 5 minutes | Cook: 10 minutes | Total: 15 minutes | Difficulty: Easy | Make-Ahead: You can cook the quinoa ahead of time and store it in the fridge.
Steps to Make It
- Start by rinsing the quinoa under cold water. This helps remove any bitterness. Then, combine it with 2 cups of water in a medium saucepan and bring it to a boil over medium heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes. The quinoa is done when it’s fluffy and all the water is absorbed. Fluff it with a fork and set aside.
- While the quinoa cooks, heat the olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and scramble them until they’re just set. They should be soft and slightly runny, which takes about 3-4 minutes.
- Add the drained black beans to the skillet with the eggs. Stir gently to combine and heat through for another 2 minutes. The beans should be warm and the eggs fluffy.
- Now it’s time to assemble your breakfast bowl. Start with a base of quinoa, then top it with the egg and black bean mixture. The colors will be so inviting!
- Finish by adding sliced avocado and halved cherry tomatoes on top. Sprinkle with salt and pepper to taste. Serve warm and enjoy your delicious breakfast bowl!
Make It Perfect
- Feel free to add any veggies you have on hand, like spinach or bell peppers.
- For extra flavor, sprinkle some feta cheese on top before serving.
- If you’re short on time, you can use pre-cooked quinoa.
Mix It Up
- Switch out the black beans for chickpeas for a different flavor.
- Add some salsa or hot sauce for a spicy kick.
- Try using different greens, like kale or arugula, for added nutrients.
Perfect Partners
- Pair this bowl with a smoothie for a complete breakfast.
- Serve with whole grain toast for a heartier meal.
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FAQs
Can I make this breakfast bowl ahead of time?
Yes! You can prepare the quinoa and cook the eggs in advance, then assemble the bowl in the morning.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this breakfast bowl?
While it’s best fresh, you can freeze the quinoa and beans separately. Just reheat before serving.
What can I substitute for quinoa?
You can use brown rice or farro if you prefer.
Can I make this vegetarian?
Absolutely! Just skip the eggs and add more beans or tofu.
Conclusion
This 15-Minute Protein Breakfast Bowl is a quick, delicious way to start your day. With its colorful ingredients and protein-packed goodness, it’s sure to become a family favorite. Give it a try and watch it disappear!
15-Minute Protein Breakfast Bowl
Equipment
- Medium saucepan
- non-stick skillet
Ingredients
Ingredients
- 1 cup quinoa Rinse before cooking.
- 2 cups water For cooking quinoa.
- 1 can black beans drained and rinsed.
- 4 large eggs Substitute with scrambled tofu for a vegan option.
- 1 tbsp olive oil For cooking the eggs.
- 1 avocado sliced.
- 1/2 cup cherry tomatoes halved.
- to taste salt and pepper Season to your liking.
Instructions
- Start by rinsing the quinoa under cold water. This helps remove any bitterness. Then, combine it with 2 cups of water in a medium saucepan and bring it to a boil over medium heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes. The quinoa is done when it’s fluffy and all the water is absorbed. Fluff it with a fork and set aside.
- While the quinoa cooks, heat the olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and scramble them until they’re just set. They should be soft and slightly runny, which takes about 3-4 minutes.
- Add the drained black beans to the skillet with the eggs. Stir gently to combine and heat through for another 2 minutes. The beans should be warm and the eggs fluffy.
- Now it’s time to assemble your breakfast bowl. Start with a base of quinoa, then top it with the egg and black bean mixture. The colors will be so inviting!
- Finish by adding sliced avocado and halved cherry tomatoes on top. Sprinkle with salt and pepper to taste. Serve warm and enjoy your delicious breakfast bowl!