Tex-Mex

High-Fiber Breakfast Burrito Bowls

Black beans, eggs, sweet potatoes, avocado, salsa, and cottage cheese crema make a breakfast bowl built for protein and fiber.

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High-Fiber Breakfast Burrito Bowls

I reach for this bowl when breakfast needs to carry more of the day.

Beans and sweet potatoes make it filling, eggs make it familiar, and cottage cheese turns into a quick crema instead of sitting on top in curds.

Roasting the sweet potatoes with cumin and smoked paprika gives the bowl burrito flavor without needing a tortilla.

The beans warm in the same spice lane, so the whole thing tastes intentional.

The crema is just cottage cheese, lime, and salsa blended until smooth.

It is a practical way to add tang and protein while keeping the bowl bright.

For another recipe in this seed collection, try High-Protein Cottage Cheese Flatbread Breakfast Wraps or Sweet Potato Black Bean Burrito Bowls.

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Directions

  1. Heat the oven to 425 F.
  2. Toss sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.
  3. Roast for 22 to 25 minutes, turning once, until browned at the edges.
  4. Warm black beans in a small pan with a splash of water and a pinch of salt.
  5. Blend cottage cheese, salsa, lime juice, and 2 tablespoons water until smooth.
  6. Cook eggs to your preference, either scrambled or fried.
  7. Divide sweet potatoes, beans, eggs, avocado, crema, and cilantro among bowls.

Nutrition

Nutrition Information

Estimated per serving: 560 calories, 28 g protein, 58 g carbohydrates, 25 g fat.

Variations

Recipe Variations

- Use pinto beans instead of black beans.
- Add brown rice for a bigger brunch bowl.
- Swap eggs for tofu scramble.

Notes

  • Roast the sweet potatoes ahead and reheat them in a skillet for crisp edges.
  • Use thick salsa so the crema does not get watery.
  • Add pickled onions or hot sauce if you want more acidity.

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