Loaded Potato Bowl Recipe
two eggs or tofu scramble, roasted tomato salsa, refried black beans, avocado, cilantro
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Scramble
If using eggs, crack them into a bowl and whisk with a pinch of salt and pepper. If using tofu, crumble it into a bowl and season with salt and pepper. Cook in a non-stick skillet over medium heat until fully cooked and slightly crispy.
- 2
Warm the Refried Beans
In a small saucepan over low heat, warm the refried black beans until heated through, stirring occasionally.
- 3
Make the Roasted Tomato Salsa
Dice tomatoes and roast them in the oven at 400°F (200°C) for about 15 minutes until slightly charred. Mix with salt, pepper, and chopped cilantro.
- 4
Prepare the Avocado
Slice the avocado in half, remove the pit, and scoop the flesh out. Cut into slices or cubes.
- 5