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Mexican Breakfast Bowl

Spicy black bean & corn salsa tossed with cauliflower rice and fresh tomatoes, served with soft boiled eggs
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, brunch, lunch
Cuisine: Mexican
Keyword: black beans, breakfast, cauliflower rice, chipotle, salsa
Servings: 2 people
Calories: 414kcal

Ingredients

  • 4 eggs
  • 200 g cauliflower rice
  • 1 tsp olive oil
  • 1 clove garlic- crushed
  • 1 tsp smoked paprika
  • 1 tsp crushed cumin seeds
  • 1 tsp oregano
  • 50 g chipotle chillies in adobo
  • 120 g black beans- canned or pre-soaked and cooked
  • 150 g corn kernels- frozen or canned
  • 25 g tomato paste
  • 2 stems kale- stems removed and roughly torn
  • 200 g cherry tomatoes
  • 50 g avocado- diced
  • 1 stalk spring onions- finely sliced
  • sliced or pickled jalapenos (optional)

Instructions

  • Place the eggs in a small saucepan, fill with boiled water and turn the heat to medium high. Boil for 6 minutes for soft boiled- or longer to cook to your liking. Set aside to cool, then peel.
  • In a small non-stick saucepan, lightly saute the cauliflower rice for 2-3 minutes or until tender. Serve onto 2 serving plates
  • Add the olive oil to the pre-heated saucepan, add the garlic, smoked paprika, cumin and oregano, and fry for 2 minutes
  • Add the chipotle chilies and their sauce, the drained black beans, corn kernels and tomato paste.
  • Gently stir to combine, reduce the heat to medium and cook for 3 minutes.
  • Add the kale and cook for a further 2 minutes.
  • Spoon the salsa mixture over the cauliflower rice
  • Top with cherry tomatoes, diced avocado and scatter with spring onions and jalapeno slices. Cut the boiled eggs into halves and place over the top

Notes

Calories: 414kcal
Carbs: 31.4g | Fat: 20.1g | Protein: 22.9g