A hearty breakfast is the way to start the day. Loaded with protein and vegetables, this smoky black bean breakfast bowl is your ticket.
If you’re not familiar with the ‘dinner bowl’ concept, they’re basically just lots of tasty ingredients piled up together in a bowl. They’re an easy way to make a healthy dinner, and the possibilities are endless (see a couple of my previous dinner bowl recipes: aubergine red Thai curry noodle bowls; kale and tomato brown rice bowls).
These black bean breakfast bowls follow the same formula (a carb + a protein + a few veggies), but with a breakfast twist. They actually make a really decent, hearty meal if breakfast-for-dinner is your kind of thing – or, if you have time in the morning, they’re great to serve for brunch too. 
So, what’s included in these smoky black bean breakfast bowls?
– smoky black beans (in case you hadn’t guessed) – simply cooked with smoked paprika and chipotle sauce for a smoky, spicy flavour
– crispy potatoes – one of the best parts of any breakfasts in my opinion
– a fried egg – since adding an egg automatically makes any meal suitable for breakfast
– cherry tomatoes and avocado – two of my favourite breakfast veggies
Finish everything off with a good scattering of fresh herbs and a generous pinch of black pepper, and you’ve got a tasty breakfast bowl that will hopefully see you all the way through the day! Feel free to mix things up to suit your tastes.
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Chipotle Black Bean Breakfast Bowl
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Omnivore, Vegetarian
Description
A hearty, smoky breakfast bowl packed with protein and flavor. Perfect for a satisfying start to your day!
Ingredients
- 2 medium potatoes
- 1 tbsp oil
- 1 cups (240 g) black beans
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 1 tsp chipotle hot sauce
- Salt
- Black pepper
- 2 eggs
- 10 cherry tomatoes
- 1 avocado
- Small handful fresh coriander
Instructions
- Wash the potatoes and prick them a couple of times with a fork. Cook in the microwave for 6 minutes, until fairly soft.
- When cool enough to handle, slice the potatoes and add them to a frying pan with 2 tablespoons of oil. Cook for 5 minutes per side, until crispy and golden brown.
- Add the drained black beans, chili powder, smoked paprika, chipotle sauce, salt, and pepper to a small saucepan. Cook over medium heat for 5 minutes, until soft and piping hot. Add a tablespoon of water if needed.
- Fry the eggs in a little oil.
- Serve with fried potatoes, smoky black beans, cherry tomatoes, and diced avocado. Top with fresh coriander if desired.
Notes
- For crispier potatoes, use a combination of olive oil and avocado oil for frying.
- If you don’t have chipotle hot sauce, use a pinch of cayenne pepper and smoked paprika for a similar smoky heat.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 15
- Protein: 15
- Cholesterol: 150
Frequently Asked Questions
What type of potatoes work best for the crispy potatoes in the breakfast bowl?
Yukon Gold or red potatoes are ideal for achieving a crispy texture when fried.
Can I substitute the smoked paprika with regular paprika?
While you can use regular paprika, the dish may lack the smoky flavor that smoked paprika provides, so consider adding a touch of liquid smoke if you do.
How can I adjust the spiciness of the black beans in the recipe?
You can reduce the amount of chipotle sauce or add some extra smoked paprika for flavor without the heat.
How many calories? !?! please tell I’m desperate.
Awesome mate