Hearty Breakfast Bowl with Potatoes
A nutritious and flavorful breakfast bowl featuring crispy potatoes, sautéed vegetables, black beans, corn, and scrambled eggs, perfect for fueling your day.
Ingredients
For the base
- 2 medium potatoes, diced High in potassium and vitamin C
- 1 tablespoon olive oil For cooking the potatoes
For the vegetables
- 1 small onion, chopped Provides flavor and nutrients
- 1 bell pepper diced (any color) Adds sweetness and crunch
For the protein and flavor
- 4 large eggs Great source of protein
- 1 cup black beans, drained and rinsed Loaded with fiber
- 1 cup corn (canned or frozen) Rich in antioxidants
For seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For serving
- Fresh cilantro, chopped (for garnish)
- Avocado slices (optional) Adds creaminess
- Salsa (optional) For extra flavor
Instructions
Cooking the Potatoes
- Heat the olive oil in a large skillet over medium heat.
- Add the diced potatoes and season with salt and pepper.
- Cook for about 10-12 minutes until the potatoes are tender and golden brown, stirring occasionally.
Adding Vegetables
- Once the potatoes are cooked, mix in the chopped onion and bell pepper.
- Sauté for about 5-7 minutes until the vegetables are soft.
Adding Beans and Corn
- Stir in the black beans and corn.
- Then add cumin and chili powder.
- Cook for an additional 2-3 minutes to warm everything through.
Scrambling the Eggs
- In a separate bowl, beat the eggs with a pinch of salt and pepper.
- Pour the eggs into the skillet, gently folding them into the mixture.
- Cook for about 3-4 minutes or until the eggs are fully set.
Serving
- Once everything is cooked, remove from heat.
- Serve the breakfast bowl hot, garnished with fresh cilantro and avocado slices. Add salsa if you like some extra flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze individual portions for up to 3 months. Whole grain toast or tortillas can be served on the side.