Meal prep isn’t just for lunch and dinner. These easy breakfast burrito bowls are just the thing for busy mornings. The bowls are loaded with goodies like avocado, chorizo, pico de gallo, eggs, black beans and can easily be made vegan or low carb.
Bowl VERZUZ Battle: How It Works
Welcome to the first inaugural BOWL VERZUZ! In this head-to-head battle I will be competing against my husband, Chef Kenneth Temple, on who created the best bowl. Each week we are given the same featured ingredient and we must build a bowl around that ingredient. This week’s featured ingredient – eggs.
Every Friday in January we will share our submissions and we need you to vote by leaving a message in the comments below. My submission for this week’s battle is a stacked bowl of breakfast burrito goodness. While Kenneth’s breakfast bowl can be found here. If you like mine, leave a message below. If his bowl is your favorite, leave a comment on his page.
Meiko’s Breakfast Burrito Bowl: Eggs, Mexican cauliflower rice, soyrizo, black beans, pico and cilantro lime dressing.
Breakfast Burrito Bowl
At the top of the year, I’m always about how I can make better eating choices at home. Bowls are always a great option for mashing up my favorite good-for-you foods and they’re great for meal prep.
This Breakfast Burrito Bowl is a healthy, filling meal that can be eaten for breakfast, lunch or dinner. This easy recipe will allow you to make all the ingredients ahead of time and then assemble your Breakfast Burrito Bowls in minutes. The best part about this dish is that it can be customized with whatever toppings you like best!
Ingredients needed to make the best breakfast burrito bowl
Ready to make the best breakfast burrito bowl ever? This recipe is made of several key components, all of which come together to make a seriously crave-worthy dish.
- Mexican cauliflower rice. You can rice a cauliflower head in a food processor or keep it simple and buy pre-riced cauliflower. We then combine it with tomato sauce, stock, onions, peppers, and a flavorful spice blend. When it’s done, it becomes the perfect base for any burrito bowl!
- Pico de gallo. This classic Mexican condiment is made with tomatoes, red onion, garlic, jalapenos, lime juice, and fresh cilantro.
- Soy chorizo. You can find this in the vegetarian freezer section at most grocery stores. For a keto-friendly bowl, try swapping it for regular or chicken chorizo.
- Black beans. Packed with protein and paired with a delicious combination of spices, these tasty beans are sure to keep you feeling satisfied.
- Cilantro lime dressing. This homemade dressing is a total game-changer. It’s made with olive oil, lime juice, cilantro, honey, garlic, and jalapeno. If you don’t feel up to making your own dressing, feel free to top off your bowl with your favorite hot sauce.
How to Make Breakfast Burrito Bowls
This dish is made with several components, so let’s break down how to make each one.
Mexican Cauliflower Rice: Add oil to a large skillet over medium heat. Once hot, add onion and jalapeno, then saute for 3 minutes until soft. Add all the spices and let them bloom for 2 minutes, stirring constantly.
Add in tomato paste and stir so it coats the onions. Whisk in stock and increase heat to high, then bring to a boil for 3 minutes. Reduce heat back to medium and stir in cauliflower rice. Cook for 5-7 minutes or until liquid is cooked out, stirring occasionally.
Pico De Gallo: Finely chop ingredients as instructed. In a large bowl, toss everything until well combined. Cover and transfer to the fridge to chill for 10-15 minutes.
Soy Chorizo: Add to oil to skillet over medium-high heat. When hot, add chorizo and use a wooden spoon to break apart into crumbles while browning the meat.
Black Beans: Heat the black beans in a medium pot with spices until warm.
Eggs: Prepare the eggs the way you desire; scrambled, over easy, sunny side up, or poached.
Cilantro Lime Dressing: Add all ingredients (except water) to a blender and blend on high until smooth. Add the water 1 tablespoon at a time until you reach your desired consistency.
To Assemble: Divide the cauliflower rice among 4 bowls (approx 1 cup). Layer an egg on top of the rice in each bowl. Divide ⅓ cup of each: soy chorizo, pico de gallo, and black beans. Leave space for avocado slices. Garnish with fresh cilantro, a lime wedge, and a drizzle of cilantro lime dressing.
Breakfast Burrito Bowl Topping Ideas
So, you’ve got the perfect burrito bowl. But wait! Before you dig in, it’s time to load up your bowl with some delicious toppings. There are plenty of routes you can take depending on what you’re in the mood for and what you have at home.
These are some of my favorite breakfast burrito bowl topping ideas:
- Fresh chopped cilantro
- Eggs (cooked any way you like)
- Lime wedges
- Sliced avocado
- Hot sauce
- Jalapeno slices
- Pickled red onion
- Cotija cheese
Recipe Tips and Tricks
Here are some of my favorite tips and tricks to help you make this breakfast recipe:
- Make sure to chop the ingredients as instructed. This will help to ensure that the flavors of the dish are evenly distributed.
- Want to go keto? Swap out the soy chorizo for regular or chicken chorizo.
- If cauliflower rice isn’t your thing, feel free to use a different base. Some of my top picks include brown rice, quinoa, and breakfast potatoes.
- If making your own pico de gallo, transfer it to a new dish using a slotted spoon to avoid excess moisture. Then, refrigerate it for at least 10 minutes before adding it to your bowl. This will give the flavors time to mingle and come to life.
- Running low on time? You can prep everything 1-2 days in advance, but I recommend waiting until the day of to cook eggs and/or slice fresh avocado.
- To prevent avocado from browning, simply brush a little lemon or lime juice across the flesh of a sliced avocado
Can this be made in advance?
When storing your leftovers, make sure to store each of the components in separate containers. Everything can be stored in the fridge for up to 3-4 days, except for the cilantro-lime dressing which can be stored for up to a week. Because of the high water content, I don’t recommend freezing this dish.
Frequently Asked Questions
Here are some of the most common questions about this dish:
What can I use instead of chorizo?
If you’re not a fan of soy chorizo, any kind of meat you like will work fine. However, I recommend sticking to ground meat like chicken, sausage, beef, or turkey. If none of these is an option, try using chopped bacon to stick with the breakfast theme.
Can I make this recipe vegan?
To make this a vegan breakfast burrito bowl, leave out the eggs and use vegetable broth in the cauliflower rice. You will also want to check the label on your soy chorizo to make sure it’s vegan. Trader Joe’s has great vegan chorizo!
What can I use instead of cauliflower rice?
If you’re not worried about keeping this dish low-carb, feel free to swap out the cauliflower rice for brown rice, quinoa, or diced potatoes. To keep it low in carbs and high in protein, you can serve scrambled eggs as the base.
Now it's your turn!
There you have it! If you’ve been looking for the perfect breakfast burrito bowl recipe, this is it. This dish has all of your favorite ingredients – eggs, black beans, cauliflower rice and soyrizo. Don’t forget a few slices of avocado to top things off.
It might seem like an intimidating list at first glance but don’t worry; it’s easier than you think. I hope this recipe has inspired some cravings in you because now is the time to whip up your breakfast burrito bowls! Remember to come back and leave me a five-star review when you do.
Oh and don’t forget to cast your vote for the Bowl Verzuz Battle down below as well.
Mexican Cauliflower Rice
- 1 tablespoon olive oil
- 1 small onion ⅔ cup, diced
- 1 jalapeno peppers seeded deveined, minced
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- ¼ teaspoon oregano
- ½ teaspoon kosher salt
- 2 tablespoons tomato sauce
- 10 ounces low sodium vegetable or chicken stock
- 2 8.5 packs precooked riced cauliflower
- 1 15 oz can black beans, drained
- ⅛ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- 1 teaspoon lime juice
- 1 12 oz link soy chorizo
- ¼ teaspoon olive oil
- 4 eggs cooked as desired
- ½ cup pico de gallo or salsa (see note 5)
- 1 ripe avocado sliced thin
- Fresh cilantro
- Lime wedges
Cilantro Lime Dressing (optional)
- 1 large bunch of fresh cilantro 2 cups packed, leaves and stems
- 3/4 cup olive oil
- 2 garlic cloves
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 2 teaspoons honey
- ½ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2-4 tablespoons water if needed
- Mexican Cauliflower Rice: Add oil to a large skillet over medium heat. Once hot add onion and jalapeno and saute for 3 minutes until soft. Add all the spices and let them bloom for 2 minutes stirring constantly.
- Add in tomato paste and stir so it coats the onions. Whisk in stock and increase heat to the high to bring to a boil for 3 minutes. Reduce heat back to medium and stir in cauliflower rice cook for 5-7 minutes or until liquid is cooked out, stirring occasionally.
- Soy Chorizo: Add to oil to skillet over medium-high heat. When hot add chorizo and use a wooden spoon to break apart into crumbles while browning the meat.
- Black Beans: Heat the black beans in a medium pot with spices until warm.
- Eggs: Prepare the eggs the way you desire; scrambled, over easy, sunny side up, or poached.
- Cilantro Lime Dressing: Add all ingredients (except water) to a blender and blend on high until smooth. Add water 1 tablespoon at a time until you reach your desired consistency.
- To Assemble: Divide the cauliflower rice among 4 bowls (approx 1 cup). Layer an egg on top of the rice in each bowl. Divide ⅓ cup of each: soy chorizo, pico gallo, and black beans. Leave space for avocado slices. Garnish with fresh cilantro, a lime wedge, and drizzle on cilantro lime dressing.
- To make keto breakfast burrito bowl use regular or chicken chorizo instead of soy chorizo.
- To make vegan leave out the eggs and use vegetable broth in the cauliflower rice. Check the label on your soy chorizo to make sure it’s vegan. Trader Joe’s has great vegan chorizo!
- Cilantro Lime Dressing: You don’t have to but I like to roughly chop the long stems of the cilantro so that the dressing does become stringy.
- Cilantro Lime Dressing: if you use a blender it will be a smoother dressing and if you use a food processor it will be a bit more textured.
- Homemade Pico De Gallo:
- 1 lb ripe tomatoes, diced small
- ½ small onion (⅓ cup), diced
- 1 jalapeno, diced fine
- 1 garlic clove, minced
- ¼ cup cilantro fresh, finely chopped
- ¼ cup lime juice (about 2 limes)
- ½ teaspoon kosher salt
- ½ teaspoon pepper or to taste
- Instructions: Finely chop ingredients as instructed. In a large bowl toss everything until well combined. Cover and transfer to the fridge to chill for 10-15 minutes.
*Nutrition information is a rough estimate.
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