Make your breakfast a savory one and prep these delicious black bean breakfast bowls for the week! They’re made with black beans, sautéed kale, brown rice, an egg, and all the fixins!
By now I’m sure you are aware that I am obsessed with ALL THINGS BOWLS. Why? So many flavors in one meal. Usually I keep my bowl consumption to just lunch and/or dinner, however I was recently inspired by a local Minneapolis restaurant to bowl it up for breakfast! The Freehouse in the North Loop has an amazing breakfast menu and when I was there a few weeks ago I ordered their breakfast bowl.
…because WHY WOULDN’T I?
Silly me…I forgot to snap a photo of what theirs looked like, but I can tell you what’s in it —> black beans, brown rice, tomato salsa, poached egg, sunflower seeds, and queso fresco. Operation- recreate it in my own kitchen!
Now that I am a PULSES wizard I pretty much find any excuse to add them to a recipe. Plus, 2016 is the International Year of Pulses. Black beans are my jam, so these of course are the star of the recipe. They’re spiced with cumin, chili powder, garlic, sriracha, and salt and pepper, for the perfect amount of heat and flavor!
Fun fact: Did you know…that per 1/2 cup of black beans you get almost 20g protein and less than a gram of fat. HUZZAH.
I of course turned to The Healthy Maven for her infamous Tahini Dressing. She swears by this stuff, so I figured why try and change something great when I can just make that! It’s got tahini, lemon, garlic, water, and salt in it. Such an easy and yummy dressing that’s creamy and satisfying. You need it in your life!
My Black Bean Breakfast Bowl features…
- black beans
- garlicky kale
- short grain brown rice
- tahini dressing
- fried egg
- pumpkin seeds
BREAKFAST FOR DAYS PLEASE.
Black Bean Breakfast Bowls
Ingredients
Black Beans
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 1/2 purple onion finely diced
- 15 oz. canned black beans rinsed
- 1/4 cup water
- 1 teaspoon cumin
- 2 teaspoon chili powder
- 1/4 teaspoon sea salt
- 1 teaspoon sriracha
Kale
- 4 cups kale deboned
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- salt and pepper to taste
Eggs
- 4 eggs large
- salt and pepper to taste
- olive oil cooking spray
Brown Rice
- 1 cup short grain brown rice
- 2 cups water
Tahini Dressing
Instructions
Black Beans
- Heat olive oil and garlic in a skillet on medium/high heat. Then, add in diced onion and sauté until translucent. Add in the rest of the ingredients and let simmer for about 5 minutes, stirring often.
Kale
- Wash and debone kale. Then, remove all moisture by patting dry with paper towel. Heat 2 tablespoons of olive oil in a skillet to medium/high heat. Add in kale and sauté for 2-3 minutes or until kale is slightly wilted. Season with garlic powder, salt, and pepper.
Eggs
- Generously spray a skillet with olive oil cooking spray. Turn to medium/high heat. Crack egg onto skillet and let cook for 1-2 minutes or until the egg white begins to turn solid. Cover and continue cooking until the egg is no longer runny. Season with salt and pepper.
Brown Rice
- Bring brown rice and water to a rolling boil. Turn heat to low, cover, and let simmer for 30-40 minutes or until the water has absorbed and the rice is fluffy.
Toppings
- sriracha
- pumpkin seeds
Nutrition facts
Similar recipes:
Don’t forget to take your pulse pledge and eat more pulses in 2016!
This post is sponsored by USA Pulses & Pulse Canada as 2016 is the Year of the Pulses! I was compensated and all opinions are my own. Thank you for supporting Fit Foodie Finds.
And the rest of the instructuons are…
I thought this was a recipe designed for advanced meal prep? So what’s the next step then, take the bowl and store in fridge, then reheat when ready to eat and… enjoy a rubbery egg with warm tahini sauce and soggy pumpkin seeds? Or perhaps some of these items were meant to be stored separately and added later? Or perhaps it’s meant to be stored as is and heats up just fine. Gee I’d sure like to know.
This is so awesome! I don’t have the dressing and I really don’t care. I will be going through a ton of black beans!! Thanks for posting this!
I can’t wait to try! looks so delicious…
I made this dish as a late dinner after a very long day. It was satisfying in every way! Smells as savory as it looks and tastes excellent. Just as good at 8:30PM as I imagine it would be for breakfast.
Ahhhh! Brinner- I love that! So glad you loved the recipe 🙂
YES! I’ve been waiting for this!! So obsessed with Freehouse’s Breakfast Bowl and now I can make it on my OWN in CO! You’re the best. I also love adding their rotisserie chicken if there for lunch. Gotta love that extra, juicy protein!
Food always taste better in a bowl. Fact. Love this recipe!
Black beans with 20g protein in a half cup?! I thought they were more carb than protein?
That’s half a cup of dry beans, not cooked! That same half cup has over a hundred grams of carbs and about 30 grams of fiber.
A half cup of cooked black beans has more like 8 grams of protein, 20 grams carbs (8 grams fiber).
Any tips for making ahead, or is this best the day of?
This is an excellent meal prep recipe! I actually made everything ahead of time and threw it in glass tupperware for the days ahead! Just pop that sucker in the microwave and add some toppings and you’re good to go!
I love a good savory breakfast bowl. I’ve been obsessed with brussels and eggs lately, but black beans and kale – yes please!!
I LOVE BRUSSELS.
Bowls are the best and I love the idea for a savory breakfast one! I’m usually a sweet breakfast person, but I could 100% get on board with having these any time!
I’m a sweet breakfast kind of girl too…which is why this recipe makes a DELICIOUS brinner 🙂
I am thinking that I had a very similar breakfast bowl (for dinner) at Highland Grill just last week. They are part of the Blue Plate Restaurant Group with the Freehouse. YUM The chilaquiles at Edina Grill are amazing too.
I have never been to Highland Grill, but have heard great things. Love Edina Grill and Freehouse, though!
This breakfast bowl is unlike any I’ve seen before and I want it for breakfast ASAP! It looks like a fiesta and probably tastes like a fiesta in my mouth! drooling!
Shoulda named this the Breakfast Fiesta Bowl.