May 23, 2017

Latin Breakfast Bowl


Latin Breakfast Bowl to Spice Up Your Morning

Fiesta de Mayo, Morrison’s month long celebration of Latin American-style food is still going strong in our cafes and will continue through the month of May. Keep the party going at home while also switching up your usual morning routine with this Latin Breakfast Bowl recipe from Chef Cary Neff. Adding some spice to your start is quick and easy. This breakfast dish is packed full of protein, fiber, and monounsaturated fats, not to mention flavor! Incorporate this recipe into your weekend meal prep or grab some friends and family to enjoy over brunch.

Ingredients for Cilantro Lime Brown Rice
Makes 4 servings

2 – 1/3 cups water

1 – 1/3 cup brown rice

1 tablespoon fresh lime juice

Ingredients for Spicy Black Beans

1 teaspoon canola oil

2 tablespoons chopped onions

1 teaspoon minced garlic

¾ teaspoon ground cumin

¾ teaspoon ground coriander

¾ teaspoon chili powder

1 teaspoon chopped canned chipotle peppers

2 tablespoons chopped tomatoes

1 cup canned black beans, drained and rinsed

1 teaspoon chopped fresh cilantro

 

Ingredients for Serving

8 eggs

¼ cup diced fresh avocado

¼ cup purchased roasted tomato salsa

Instructions- Cilantro Lime Brown Rice:
Combine water and rice in sauce pan. Bring to a boil, add rice, cover and simmer on low until tender, about 40 minutes. Fluff rice and stir in lime juice and cilantro.

Instructions- Spicy Black Beans:
In medium sauté pan heat the oil over medium high heat. Add the onion and cook for 5-7 minutes until onions begin to color. Add the garlic and cook for one minute. Add the spices and cook for 2 minutes. Add tomatoes and beans, cook for 10 more minutes. Finish with fresh chopped cilantro.

Serving Instructions:
Prepare the eggs in your favorite style. Use a misting bottle filled with canola oil to light mist the pan before cooking. While the eggs are cooking prepare the rest of the bowl. Place 1 cup rice and 1/4 cup beans into each the bowl. Add 2 finished eggs to each bowl and top with 1 tablespoon avocado and 1 tablespoon salsa.

Serving Size: per plate
Calories: 460 | Protein 21g | Total Fat 13g | Saturated Fat 3.5g | Carbs 65g | Dietary Fiber 8g| Cholesterol 0g |Sodium 449mg

Nutrition Highlights

Using gluten-free brown rice in place of white rice increases the fiber of this dish

Canned beans are an easy way to increase the fiber of any dish. Be sure to rinse canned beans thoroughly to remove excess sodium. About 85% of the calories in an avocado come from fat; however, avocados are full of heart healthy monounsaturated fats that help keep inflammation under control. 

 


Categories: Food
Written By:

Chef Cary Neff

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