Gluten-Free Breakfast Burrito Bowl

Ingredients

• 1 cup cooked quinoa
• 2 large eggs
• 1/4 cup black beans, rinsed and drained
• 1/4 cup diced bell peppers (any color)
• 1/4 cup diced tomatoes
• 1/4 cup diced avocado
• 2 tablespoons salsa
• 1 tablespoon chopped cilantro
• Salt and pepper to taste
• Lime wedges for garnish (optional)

Nutritional Information (per serving)

• Calories: Approximately 350
• Protein: 17 grams
• Fat: 15 grams
• Carbohydrates: 35 grams
• Fiber: 8 grams
• Micronutrients: High in vitamin A, vitamin C, vitamin K, folate, and antioxidants

Preparation

1. In a skillet, scramble the eggs until cooked through. Season with salt and pepper to taste.
2. In a bowl, layer cooked quinoa, scrambled eggs, black beans, diced bell peppers, diced tomatoes, diced avocado, and salsa.
3. Garnish with chopped cilantro and lime wedges if desired.
4. Serve hot and enjoy this flavorful and protein-packed gluten-free breakfast burrito bowl to kickstart your day with energy and nourishment!