Black Bean and Egg Rice Bowls

Black Bean and Egg Rice Bowls

Hearty rice bowls topped with perfectly fried eggs, spicy seasoned black beans, and fresh bell pepper salsa for a quick, savory, and protein-packed vegetarian meal.

Dietary

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Ingredients

Instructions

  1. In a medium saucepan, combine the uncooked white rice with 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
  2. While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until softened. Stir in the rinsed and drained black beans, chili powder, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring occasionally, until heated through and spices are fragrant.
  3. In a separate non-stick pan, fry or scramble the 15 large eggs to your liking. Aim for 3 eggs per serving. This should take 3-5 minutes, depending on your preferred doneness.
  4. To assemble the bowls, divide the cooked white rice among 5 serving bowls. Top with the seasoned black beans, 3 fried eggs, diced avocado, and a sprinkle of chopped fresh cilantro. Serve with salsa on the side, if desired.

Notes

Adjust the amount of chili powder and cumin to suit your preferred spice level.

Nutrition (per serving)