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Recipe

Black Bean Breakfast Bowls

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
Author: Lee Hersh
Yield: 4 1x

Ingredients

Black Beans

Kale

  • 4 cups kale, deboned
  • 2 tablespoons EVOO
  • 1 tablespoon garlic powder
  • salt and pepper, to taste

Eggs

  • 4 eggs , large
  • salt and pepper to taste
  • olive oil cooking spray

Brown Rice

Tahini Dressing

    Instructions

    Black Beans

    1. 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

    1. 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

    1. 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

    1. 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

    1. THM’s Tahini Dressing
    2. sriracha
    3. pumpkin seeds

    Nutrition

    • Serving Size: 4
    • Calories: 369
    • Sugar: 2
    • Fat: 17
    • Fiber: 9
    • Protein: 16

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