Breakfast Bowl Recipe
Steamed brown rice with black beans, avocado, baby spinach, roasted corn, and sunflower seeds. Topped with charred salsa, queso fresco, and a poached egg
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Ingredients
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Base Ingredients
Toppings
Method
Preparation of Ingredients
- 1
- 2
Prepare the Black Beans
If using canned black beans, rinse and drain them. If using dried beans, soak them overnight and cook until tender. Set aside.
- 3
- 4
Prepare the Avocado
Slice the avocado in half, remove the pit, and scoop out the flesh. Cut it into cubes.
- 5
Prepare the Spinach
Wash the baby spinach leaves thoroughly and set aside.
- 6
Prepare the Sunflower Seeds
If desired, lightly toast sunflower seeds in a dry skillet over medium heat for 2-3 minutes until golden.
Cooking the Egg and Final Assembly
- 7
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Cook for about 3-4 minutes for a runny yolk or longer for a firmer yolk. Use a slotted spoon to remove the eggs and set on paper towels to drain.
- 8
Assemble the Breakfast Bowl
In a bowl, layer the cooked brown rice, black beans, roasted corn, and baby spinach. Top with the diced avocado, sunflower seeds, a generous scoop of charred salsa, crumbled queso fresco, and the poached eggs. Season with salt and pepper to taste.