Mexican breakfast-burrito
bowl with spiralized
red potatoes
SERVES 4
Sure to satisfy, this breakfast is packed with
filling fiber and muscle-supporting potassium
thanks to the potatoes, as well as heart-healthy
fats from the avocado.
1 Roma tomato, diced
1 small red onion, diced
2 tbsp chopped fresh cilantro
Juice of 1 lime
1 avocado, cubed
1 jalapeño, seeded and finely diced
4 medium red potatoes, peeled
½ tsp chili powder
1 tbsp extra-virgin olive oil
1 cup canned black beans, drained
and rinsed
Olive-oil cooking spray
4 large organic eggs
In a bowl, combine tomato, onion, cilantro,
and lime juice to make pico de gallo.
In a second bowl, mix together avocado
and jalapeño, leaving the mixture slightly
chunky. Season with salt and black pepper
to taste.
Using a spiralizer blade that creates spaghetti-
style noodles, feed potatoes through the
machine. Slice noodles in half and season
with chili powder, salt, and black pepper.
In a large skillet over medium-high heat, heat
oil until shimmering. Add potato noodles
and cook until softened and cooked through,
about 7 minutes. Divide noodles, beans, pico
de gallo, and avocado mixture equally
among four plates or bowls.
Spray the same skillet with cooking spray.
Crack eggs into the skillet and cook until whites
set and yolks are still runny, 3–5 minutes. Top
each potato-noodle bowl with a fried egg.
NUTRITIONAL INFO 401 calories per serving, 16 g fat
(3 g saturated), 52 g carbs, 11 g fiber, 14 g protein,
202 mg sodium