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Vegetarian Breakfast Burrito Bowl

April 2, 2025

Vegetarian Breakfast Burrito Bowl

How to Make Vegetarian Breakfast Burrito Bowl

This colorful and veggie-filled breakfast burrito bowl offers a twist on the classic by using whole grain quinoa instead of white rice as the base. This recipe can be used for breakfast, lunch, or dinner because it is an excellent source of fiber, a good source of protein, and includes non-starchy vegetables. 


10 min prep time


5 min cook time


4servings


1 bowl

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Step-By-Step Instructions:

  1. Heat olive oil in a non-stick skillet over medium heat. Add spinach and sauté until wilted (about 2 minutes).  

  2. Whisk eggs with cumin and paprika, then pour into the skillet with spinach. Scramble until cooked through.  

  3. Assemble the bowl. Divide cooked quinoa, black beans, tomatoes, avocado, and scrambled eggs among 4 bowls. 

  4. Drizzle with lime juice.

Heart Healthy
Fiber Focused
Mexican/Southwestern
Mediterranean
American
Vegetarian
Breakfast and Brunch
Dinner
Lunch
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Nutrition facts

4 Servings



  • Serving Size

    1 bowl


  • Amount per serving



    Calories





    220

  • % Daily value*

  • Total Fat
    8g

    10%

    • Saturated Fat
      1g

      5%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    140mg

    6%

  • Total Carbohydrate
    26g

    9%

    • Dietary Fiber
      6g

      21%
    • Total Sugars
      3g
    • Added Sugars
      0g

      0%

  • Protein
    13g

  • Potassium
    795mg
    17%

Ingredients

quinoa (cooked without salt or fat)
1 cup

egg substitute
1 cup

black beans (rinsed and drained)
1 cup

cherry tomatoes (halved)
1 cup

avocado (diced, optional: use half for reduced fat)
1 med

baby spinach (chopped)
1 cup

olive oil
1 tsp

ground cumin
1/2 tsp

smoked paprika
1/2 tsp

Juice of lime
1 whole