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Southwest-Style Breakfast Bowl
Recipes
Southwest-Style Breakfast Bowl
2 servings
20 minutes total

Ingredients

  • 4 oz ground turkey
  • Cooking spray
  • 1 teaspoon salt-free southwest seasoning, divided
  • ½ cup egg substitute
  • ½ Hass avocado
  • ¼ cup reduced-sodium (or seasoned) black beans
  • ⅓ cup corn kernels
  • 1 cup cooked quinoa & brown rice medley
  • ¼ cup tri-pepper mix (diced fresh green, red, and yellow bell peppers)
  • ¼ cup refrigerated mild salsa
  • 2 teaspoons lightly dried (or fresh) cilantro

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Coat turkey with spray and ½ teaspoon seasoning (wash hands). Place turkey in pan; brown 3–4 minutes, stirring to crumble meat, until no pink remains and turkey is 165°F. Remove turkey from pan and set aside to cool.
    2. Reduce heat to medium. Place egg substitute and remaining ½ teaspoon seasoning in pan; cook 2–3 minutes, stirring occasionally, until egg is cooked and fluffy. Remove flesh from avocado half and slice. Drain and rinse beans and corn, if needed.
    3. Combine rice medley and beans in microwave-safe bowl; cover and microwave on HIGH 90 seconds or until hot. Assemble bowls by dividing rice and beans mixture among centers of serving bowls; arrange turkey, eggs, avocados, corn, and peppers around sides in piles, then top with salsa and cilantro. Serve.

Amount per ½ recipe serving: Calories 410, Total Fat 12g, Sat Fat 2g, Trans Fat 0g, Chol 40mg, Sodium 610mg, Total Carb 53g, Fiber 4g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 24g, Vitamin D 6%, Calc 2%, Iron 15%, Potassium 10%