Tex-Mex Breakfast Bowls

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I’ve been on a nutrition research kick lately. In my “free” time, I’ve been researching diets for cancer prevention, hormonal imbalances, adrenal support, and so on. You really don’t want to see how many tabs this girl can open when she’s on the hunt for valid resources. They would make you dizzy.

As always, the answer to all ailments is more dark, leafy greens, veggies and fruit, healthy whole grains and fats, and less processed foods. Cookbook production has taken a toll on me, so I’ve been taking extra care to make every meal count toward those objectives. I have even traded a homemade muffin for a green smoothie on a couple of mornings. Who am I?!

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For my contribution to Frontier Co-op’s #cookwithpurpose campaign this month, I’m sharing a vibrant breakfast bowl that is as nutritious as it is delicious. It starts with a base of vitamin-packed, protein-rich eggs, and black beans, which are full of fiber and powerful phytonutrients. Frontier’s red pepper flakes add little bursts of spice to the eggs, and their earthy cumin and garlic powder make the beans irresistible.

Lycopene-rich cherry tomato pico de gallo goes on top, complete with detoxifying cilantro, and some sliced avocado for healthy fat. This is a hearty breakfast (or dinner) that will keep you and your loved ones happy and well-fueled for hours.

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Hearty breakfast bowls featuring your favorite Tex-Mex flavors, including fresh pico de gallo, black beans and avocado. This meal is great for dinner, too! Recipe yields 4 bowls.

AsianBaked goodsEgg freeRecipesSummerVegan

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