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To make a tasty low carb breakfast burrito bowl, you need these ingredients: - 4 large eggs - 1 tablespoon olive oil - 1 cup cauliflower rice (fresh or frozen) - 1/2 bell pepper (red or green), diced - 1/2 small onion, diced - 1/4 cup black beans, rinsed and drained - 1/4 cup diced tomatoes - 1/2 avocado, sliced - 1/4 teaspoon cumin - 1/4 teaspoon paprika - Salt and pepper to taste - Fresh cilantro, for garnish - Hot sauce, optional This breakfast bowl is not just delicious; it’s also healthy. Each serving has: - Approximate calories: 380 - Carbs: 20 grams - Protein: 20 grams This meal is great if you want to cut carbs and still feel full. Using fresh ingredients is always best. They bring bright flavors and better texture. However, frozen cauliflower rice works well too. It saves time and is easy to find. The key is to use quality products, whether fresh or frozen. For veggies, fresh ones add crunch. Frozen options can help on busy mornings. Always check labels for added ingredients in frozen goods. Cooking this low carb breakfast burrito bowl is easy and fast. First, you sauté the veggies. Next, you cook the cauliflower rice. Then, you scramble the eggs and mix in beans and tomatoes. Finally, you serve it with avocado and cilantro. Each step takes only a few minutes. 1. Heat the Oil: Start by heating the olive oil in a large skillet over medium heat until it shimmers. 2. Add Veggies: Add the diced onion and bell pepper. Sauté for about 3-4 minutes until they soften and smell great. 3. Incorporate Cauliflower Rice: Mix in the cauliflower rice. Stir well and cook for another 5 minutes. This helps the rice soften and soak up flavors. 4. Add Spices: Sprinkle cumin, paprika, salt, and pepper on the mixture. Stir well to make sure everything is seasoned evenly. 5. Beat the Eggs: In a bowl, crack the eggs and beat them. Then, pour the eggs into the skillet. Stir gently as they cook for about 3-4 minutes. The eggs should be scrambled and not runny. 6. Mix in Beans and Tomatoes: Once the eggs are cooked, add the black beans and diced tomatoes. Stir until they are heated through, about 2 minutes. 7. Serve the Bowls: Remove the skillet from heat. Spoon the mixture into two bowls. 8. Top and Garnish: Top each bowl with avocado slices and sprinkle with fresh cilantro. If you like spicy, add hot sauce. To cook eggs just right, use medium heat. Stir gently and keep them moving. This helps them cook evenly without burning. If you like fluffier eggs, whisk in a bit of water or milk before cooking. Avoid overcooking, as this can make them dry. Enjoy your delicious and satisfying low carb breakfast burrito bowl! I love to serve my Low Carb Breakfast Burrito Bowl in a fun way. Try placing your bowl on a rustic wooden board. This adds a cozy feel to your meal. A lime wedge on the side adds a fresh taste. You can also sprinkle extra cilantro on top for a pop of color. If you want a spicy kick, drizzle some hot sauce over the bowl. It makes each bite exciting. This recipe is very flexible. For a vegetarian option, skip the black beans or use chickpeas instead. You can add more veggies like spinach or zucchini for extra nutrition. For vegans, replace the eggs with scrambled tofu. You can season the tofu with turmeric for that egg-like color. Another option is to use nutritional yeast for a cheesy flavor. Get creative and make it your own! You can cook your burrito bowl in a skillet or an oven. A skillet is quick and lets you watch your food. Heat the olive oil, add the veggies, and stir. This gives you great control over cooking time. An oven method allows for a hands-off approach. You can roast the veggies on a baking sheet while you prepare the rest. This adds a nice caramelized flavor. Both methods work well; choose what fits your day. For the full recipe, check the earlier section. {{image_4}} If you want to switch things up, try adding ground turkey. It adds great flavor and protein. Use about 1 cup of cooked turkey. Start by cooking it in the skillet before adding the veggies. This step ensures that the turkey cooks through and blends well with the other ingredients. You'll enjoy a hearty bowl that fills you up and keeps carbs low. For a vegetarian twist, simply leave out the meat. You can add more veggies instead. Consider using spinach, zucchini, or mushrooms. These options add fiber and taste without the carbs. You can also toss in some extra black beans for protein. This bowl stays filling and delicious, perfect for any time of day. If you follow a keto diet, consider adding cheese and sour cream. Cheddar or Monterey Jack works well. Just sprinkle some on top before serving. You can also use cream cheese for creaminess. These additions keep the dish low in carbs and high in flavor. Don't forget to adjust the seasoning to match your taste. After you make your Low Carb Breakfast Burrito Bowl, let it cool. Place it in a sealed container. This helps keep it fresh. You can store it in the fridge for up to three days. If you want to enjoy it later, keep the avocado separate. This keeps it from browning. You can freeze this breakfast bowl for longer storage. Make sure it cools completely first. Transfer the mixture into a freezer-safe container. Leave some space at the top for expansion. It can stay frozen for up to three months. When you're ready to eat, just thaw it overnight in the fridge. To reheat, you can use a microwave or a skillet. If using a microwave, place the bowl in for about 2-3 minutes. Stir halfway through to heat evenly. If you prefer a skillet, warm it on low heat. Add a splash of water to keep it moist. This helps revive the flavors and texture. Enjoy your tasty breakfast again! A low carb breakfast can help you feel full. It gives you energy without a sugar crash. You avoid the hunger pangs that come with high carb meals. By eating fewer carbs, you may also lose weight. This helps your body burn fat for energy. A low carb meal can improve your focus too. With steady energy, you stay alert throughout the morning. Yes, you can make this dish ahead of time. Cook the ingredients and store them in the fridge. This meal stays good for up to three days. Just reheat it when you're ready to eat. This saves you time on busy mornings. You can also pack it for lunch. Absolutely! This recipe is perfect for meal prep. You can make multiple servings at once. Divide them into containers for easy grab-and-go meals. The ingredients hold up well in the fridge. You can enjoy a healthy breakfast every day. For the best taste, add fresh toppings like avocado right before eating. Check out the Full Recipe for more details. This post covered key ingredients for a tasty low-carb breakfast. You learned about fresh and frozen options, nutrition facts, and how to cook eggs just right. We discussed serving ideas, cooking methods, and various healthy options like vegetarian or keto. Finally, remember to store your food properly so it stays fresh. Preparing meals ahead makes your mornings easier. Enjoy your cooking adventure and find joy in each meal!

Low Carb Breakfast Burrito Bowl

Start your day off right with this delicious Low Carb Breakfast Burrito Bowl! Packed with healthy ingredients like cauliflower rice, eggs, black beans, and avocado, this hearty meal is both filling and nutritious. In just 20 minutes, you can create a vibrant and satisfying dish that’s perfect for breakfast or brunch. Click through for the full recipe and bring a burst of flavor to your mornings!
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Ingredients
  

4 large eggs

1 tablespoon olive oil

1 cup cauliflower rice (fresh or frozen)

1/2 bell pepper (red or green), diced

1/2 small onion, diced

1/4 cup black beans, rinsed and drained

1/4 cup diced tomatoes

1/2 avocado, sliced

1/4 teaspoon cumin

1/4 teaspoon paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Hot sauce, optional

Instructions
 

Start by heating the olive oil in a large skillet over medium heat until shimmering.

    Add the diced onion and bell pepper to the skillet and sauté for approximately 3-4 minutes, or until they are softened and fragrant.

      Incorporate the cauliflower rice into the skillet, stirring well, and cook for an additional 5 minutes, allowing the rice to soften and absorb the flavors.

        Sprinkle the mixture with cumin, paprika, salt, and pepper, stirring thoroughly to ensure even seasoning throughout.

          In a separate bowl, crack the eggs and beat them until well combined. Pour the beaten eggs into the skillet and gently stir continuously, cooking for about 3-4 minutes until the eggs are thoroughly scrambled and no longer runny.

            Once the eggs are cooked, mix in the black beans and diced tomatoes, carefully stirring until heated through, about 2 minutes.

              Remove the skillet from the heat and spoon the hearty mixture into two serving bowls.

                Top each bowl generously with slices of creamy avocado and finish with a sprinkle of fresh cilantro. If desired, add a drizzle of hot sauce for an extra kick.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2

                    - Presentation Tips: Serve the burrito bowls on a rustic wooden board for a homey touch. Add a wedge of lime on the side for a fresh zing and a sprinkle of extra cilantro for color.