Southwestern breakfast bowl

A complete dish with protein, fiber, and healthy carbs for warm winter mornings. The recipe serves 2 people.

2 eggs (boiled/ fried/sunny side up/ poached / over easy/ scrambled)

1 cup cooked black beans.

2 cups cooked sweet potatoes, peeled, cubed, and roasted till in olive oil on a skillet till cooked. Roast on medium flame and season them with a pinch of salt and black pepper or with seasonings of your choice.

1 cup cooked corn kernels.

1 large avocado pitted, peeled, and sliced.

2 Jalapenos ( seeded, sliced, or minced).

2 teaspoons of freshly squeezed lemon juice.

Salt to taste

Black pepper to taste

1/2 teaspoon Cumin powder

1 teaspoon of olive oil.

1/2 teaspoon paprika powder.

1 cup capsicum/bell peppers finely chopped.

1/2 cup onions finely chopped.

1/4 scallions for garnish (optional)

finely chopped cilantro for garnish (optional)

2 cloves of garlic. ( peeled and finely minced)

1/2 inch of ginger (peeled and finely minced)

1 cup finely chopped organic baby spinach or romano lettuce (optional)

Shredded pepper jack cheese for garnish.

Method:

Prepare eggs as per your choice and keep them aside. Make sure to lightly season them with salt and pepper or with seasonings of your choice.

Chop and prep all the vegetables.

In a skillet, take 1 teaspoon of olive oil and heat on medium flame. Once the oil is hot, add garlic, ginger, and then onions. Saute them for 2-3 minutes. Then add cooked black beans. Stir well.

Now season them with salt, pepper, paprika, and cumin powder. Add 3-4 tablespoons of water so that the seasonings will mix well. Let it cook for 2-3 minutes. Turn off the stove.

In a bowl, add spinach or lettuce. Top it with cooked and seasoned black beans. Then add cooked corn, chopped bell peppers/capsicum, roasted sweet potato cubes. Add 1 teaspoon of lemon juice. Mix well.

Top the bowl with seasoned eggs, avocado slices, Jalapenos. Garnish with cheese, scallions, and cilantro.

Enjoy.