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Fiesta Breakfast Bowl

Prep Time 10 mins
Cook Time 15 mins
Servings 4 people


  • 2 cups cooked quinoa
  • 1 ripe lime juiced
  • ¼ cup lightly chopped cilantro
  • 1 15 oz can black beans drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 2 large bell peppers I used red and orange
  • ¼ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • salt and pepper
  • 8 large eggs beaten
  • To serve: salsa avocado


  • In a medium mixing bowl, toss together the quinoa, lime, cilantro, and black beans. Divide into two dinner bowls.
  • Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the bell pepper noodles and season with garlic powder, chili powder, salt, and pepper. Toss well to coat and let cook for 5 minutes or until crisp tender. Divide into the two bowls with the quinoa and set aside.
  • Add the eggs to the pan and stir until scrambled. Divide onto the bowls with the peppers.
  • Top the bowls with avocado and salsa.