Start your day with a delicious and nutritious breakfast burrito bowl. These easy breakfast bowls are packed with protein and veggies. Easily customizable and ready in under 20 minutes.
These breakfast burrito bowls combine all the flavors and textures you love in a burrito, without the fuss of wrapping it up. And I love that with the bowl option, you can really pile on the veggies and protein.
These are also easy to customize to your liking! Don't like beans? No problem! Skip them and try some air fryer sweet potatoes. Prefer rice over cauliflower rice? Go right ahead and use brown or white rice instead. Or top with some easy guacamole instead of sliced avocado. The world is your oyster with this bowls.
Whether you're looking for a quick meal to start your day, or causal brunch option, these breakfast burrito bowls have you covered. And just like my sweet potato crust quiche, chia seeds bowls, frozen fruit overnight oats, and chocolate baked oats, these bowls are perfect for food prep!
Jump to:
Why You'll Love This Recipe
- Filling - These bowls are full of fiber and protein, keeping you full all morning.
- Meal prep friendly - These bowls stay fresh in the fridge for up to 5 days... perfect for prepping for the week ahead.
- Endless toppings - Once you have the base of these bowls, you can pile on your favorite toppings! Salsa, shredded cheese, sour cream... you name it!
- Dietary needs - Recipe as written is gluten free, grain free, and dairy free.
Ingredients Needed
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes to help with selecting ingredients.
- Riced cauliflower - To keep things easy, I use frozen cauliflower rice, but you can use fresh cauliflower rice, too.
- Sweet peppers - You can use any combination of sweet peppers (red, yellow, orange).
- Avocado oil - Either avocado oil or extra-virgin olive oil can be used.
Clean food tips: Because bell peppers show up on the dirty dozen list, I recommend organic peppers. I also recommend pasture-raised eggs to ensure quality, nutritional value, as well as animal welfare (which is super important to me). And make sure to use a quality oil, like Primal Kitchen or Chosen Foods.
Variations and Toppings
You can try switching things up with any of the below variations.
- Eggs - I like making fried eggs, but you can cook the eggs to your liking. Scrambled eggs, over easy, and hard-boiled eggs are all great options.
- Grains - If you'd like some grains in your bowl, swap the cauliflower rice and add some quinoa or brown or white rice.
- Potatoes - Roasted sweet potatoes, or regular roasted potatoes (try with clean taco seasoning) would be a great addition.
- Greens - Spinach, kale, or mixed greens are a great way to add in some greens - you can add them raw, or sauté them quickly before adding to your bowl.
- Meat - For even more protein, add in some chicken sausage or bacon.
Any of the below toppings would be great additions to these bowls.
- Fresh guacamole
- Cilantro
- Pico de gallo
- Salsa or hot sauce
- Shredded cheese
- Lime wedges
- Sour cream
How to Make Breakfasts Burrito Bowls
Step 1: Add a little bit of avocado oil to a skillet (I prefer a cast iron) and heat to medium heat. Add cauliflower rice and sauté until softened and lightly browned, stirring frequently.
Step 2: Push the cauliflower rice off to one side and add the sliced peppers and sliced onion. Drizzle with a little extra avocado oil and sprinkle with the garlic, cumin, and chili powder. Sauté until they start to brown and are cooked down.
Step 3: While the veggies are cooking, fry the eggs in a separate frying pan. Drizzle pan with oil (or add a bit of butter) and heat to medium heat. Slowly add eggs (to prevent the whites from spreading too much) and crack the yolk. Cook to your liking. If you don't want a runny yolk, flip eggs over after a few minutes and cook until yolks are set.
Step 4: Rinse and drain the beans. Then assemble the bowls by adding beans, cauliflower rice, sauteed veggies, and egg(s) to a bowl. Top with avocado and any other desired toppings, such as pica do gallo, cilantro, sour cream, and/or cheese.
How to Meal Prep
Breakfast burrito bowl meal prep is so incredibly easy! Just make the base of the bowls as the recipe is written, and instead of eating right away, place in microwave safe meal prep containers. When ready, simply re-heat in the microwave for about a minute. Note that total reheating time will vary based on portion size and microwave.
If adding additional toppings, place in separate condiment containers, and add after re-heating the base of the bowls.
The base of the bowls will stay fresh in the fridge for up to 5 days.
Storing & Reheating
Storing - Any leftovers can be stored in an airtight container in the fridge for up to 5 days. Store the toppings separately so they don't get soggy or mushy.
Reheating - Leftovers can be reheated in the microwave for about a minute (total time will vary depending on portion size), or you can warm them on a frying pan over medium heat until warm.
Recipe FAQs
Yep... if using fresh, it will just take longer to cook down, so allow a few extra minutes when sautéing fresh cauliflower rice.
You sure can! Skip the eggs and double up on the beans and veggies, or add in some vegan sausage or tofu scramble.
More Breakfast Recipes to Try!
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Breakfast Burrito Bowls
Save This Recipe For Later!
We'll email this post to you, so you can come back to it later. Plus, enjoy weekly clean eating recipes as a bonus.
Equipment
- 2 skillets
Ingredients
- 4 eggs
- ½ purple onion, thinly sliced
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- ½ cup black beans, drained and rinsed
- 1 ½ cups frozen cauliflower rice
- ½ tsp. chili powder
- ¼ tsp. ground cumin
- ¼ tsp. garlic powder
- 2 tbsp. avocado oil, divided (extra-virgin olive oil also works)
- ½ avocado
Instructions
- Add 1 tbsp. of avocado oil to a skillet (I prefer a cast iron) and heat to medium heat. Add the cauliflower rice and sauté until softened and lightly browned, stirring frequently.
- Push the cauliflower rice off to one side and add the sliced onion and sliced peppers. Drizzle with the extra tablespoon of avocado oil and stir in the chili powder, cumin, and garlic powder. Sauté until they start to brown and are cooked down.
- While veggies are cooking, fry the eggs in a separate frying pan. Drizzle pan with oil (or add a slab of butter) and heat to medium heat. Slowly add eggs (to prevent the whites from spreading too much) and crack the yolk. Cook to your liking. If you don't want a runny yolk, flip eggs over after a few minutes and cook until yolks are set.
- Drain and rinse the black beans.
- Evenly divide the beans, cauliflower rice, sauteed veggies, eggs, and avocado between two bowls. Top with desired toppings, such as pica do gallo, cilantro, sour cream, and/or cheese.
- Enjoy!
Notes
- Directions are written for fried eggs, but you can prepare the eggs however you'd like. Scrambled eggs and even hard-boiled eggs are great options.
- You can use fresh cauliflower rice as well, just add a few additional minutes to the cook/sauté time.
- Recipe makes 2 bowls, but feel free to cut ingredients in half if only needing one bowl.
Nutrition
Save This Recipe For Later!
We'll email this post to you, so you can come back to it later. Plus, enjoy weekly clean eating recipes as a bonus.
Laura says
Such and easy and delicious recipe! I added chicken sausage - both my husband and I love these.