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Avocado Breakfast Burrito Bowl

Annemarie
  • 20 minutes
  • Serves 4

INGREDIENTS

1 tbsp

extra virgin olive oil (divided)

1/2 cup

onion (chopped)

1 cup

red pepper (chopped)

15 oz

can low sodium pinto beans

1 tsp

chili powder

1/2 tsp

cumin

1 cup

cherry tomatoes (sliced in half)

2

fresh Hass avocados* (halved, pitted, peeled and sliced)

1/2 cup

unsweetened almond milk

1 tbsp

chopped shallot

1/4 cup

low sodium salsa verde

2

eggs

2

egg whites

Cilantro for garnish