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    Home » Recipes » Vegetarian Breakfasts

    Feb 24, 2016 · Modified: Jul 14, 2022 by Becca Heyes · This post may contain affiliate links · 32 Comments

    Smoky black bean breakfast bowls

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    Total time: 20 minutes
    Servings: 2
    5 from 1 vote
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    Smoky black bean breakfast bowls! Spicy chipotle black beans, served with crispy potatoes, a fried egg, and lots of fresh veggies - a brilliant way to start the day! Vegetarian, gluten-free, and easily made vegan.

    I do love a good dinner bowl, but I thought it only fair that breakfast get a look in too - hence these smoky black bean breakfast bowls!

    If you're not familiar with the 'dinner bowl' concept, they're basically just lots of tasty ingredients piled up together in a bowl. They're an easy way to make a healthy dinner, and the possibilities are endless (see a couple of my previous dinner bowl recipes: aubergine red Thai curry noodle bowls; kale and tomato brown rice bowls).

    These black bean breakfast bowls follow the same formula (a carb + a protein + a few veggies), but with a breakfast twist. They actually make a really decent, hearty meal if breakfast-for-dinner is your kind of thing - or, if you have time in the morning, they're great to serve for brunch too.

    Smoky black bean breakfast bowls! Spicy chipotle black beans, served with crispy potatoes, a fried egg, and lots of fresh veggies - a brilliant way to start the day! Vegetarian, gluten-free, and easily made vegan.

    So, what exactly is included in these smoky black bean breakfast bowls?

    - smoky black beans (in case you hadn't guessed) - simply cooked with smoked paprika and chipotle sauce for a smoky, spicy flavour
    - crispy potatoes - one of the best parts of any breakfasts in my opinion
    - a fried egg - since adding an egg automatically makes any meal suitable for breakfast
    - cherry tomatoes and avocado - two of my favourite breakfast veggies

    Finish everything off with a good scattering of fresh herbs and a generous pinch of black pepper, and you've got a tasty breakfast bowl that will hopefully see you all the way through to dinner time!

    Smoky black bean breakfast bowls! Spicy chipotle black beans, served with crispy potatoes, a fried egg, and lots of fresh veggies - a brilliant way to start the day! Vegetarian, gluten-free, and easily made vegan.

    As I said, dinner bowls (and breakfast bowls too, of course) are really versatile, so you can mix up this recipe however you like. If you want a vegan breakfast bowl, swap the fried egg for a quick tofu scramble. If you're not keen on crispy potatoes (weirdo), just add a slice or two of toast instead. Add more veggies, mix up the spices in the black beans, slather everything with hot sauce... the choice is yours.

    Let me know how you get on!

    Smoky black bean breakfast bowls! Spicy chipotle black beans, served with crispy potatoes, a fried egg, and lots of fresh veggies - a brilliant way to start the day! Vegetarian, gluten-free, and easily made vegan.

    Smoky black bean breakfast bowls

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 1 vote
    Print Pin Comment
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories:
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 2 medium potatoes
    • 1 tablespoon oil
    • 400 g tin black beans, drained (240g, or ~ 1 ¼ cups, when drained)
    • 1 teaspoon chilli powder (mild or hot)
    • 1 teaspoon smoked paprika
    • 1 teaspoon chipotle hot sauce (or other favourite hot sauce)
    • Salt
    • Black pepper
    • 2 eggs
    • ~ 10 cherry tomatoes, halved
    • 1 avocado, diced
    • Small handful fresh coriander (cilantro)

    Instructions

    • Wash the potatoes, and prick them a couple of times with a fork. Cook in the microwave for a few minutes, until they are fairly soft (perhaps around 6 minutes - don’t worry if they’re not 100% cooked at this stage). When the potatoes are cool enough to handle, slice them up, and add them to a frying pan with a couple of tablespoons of oil. Cook for around 5 minutes each side, until crispy and golden brown.
    • Meanwhile, add the drained tin of black beans to a small saucepan, along with the chilli powder, smoked paprika, chipotle sauce, and a good pinch of salt and pepper. Cook over a medium heat for 5 minutes, until the beans are completely soft and piping hot (add a tablespoon of water if necessary).
    • Fry the eggs in a little oil, then serve with the fried potatoes, smoky black beans, cherry tomatoes, and diced avocado. Top with fresh coriander if desired.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!
    Breakfast bowls NI

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.

    If potato and eggs float your boat, you might enjoy my kale and potato breakfast hash:

    Kale and potato breakfast hash

    More Vegetarian Breakfasts

    • Mediterranean scrambled eggs.
      Mediterranean Scrambled Eggs with Feta
    • Creamy mushrooms on toast, topped with fresh chives.
      Creamy Mushrooms On Toast
    • Egg in a Hole Breakfast Sandwiches
    • 17 High Protein Vegetarian Meals (+how much protein do we need anyway?)
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    Comments

    1. Lisa says

      March 23, 2016 at 10:42 pm

      I love fried potatoes and eggs for breakfast! This mexican twist is right up my street! Delish!

      Reply
    2. Candace says

      March 12, 2016 at 6:08 am

      This breakfast looks really tasty. Unfortunately I can't eat any sort of beans due a medical condition but I'm sure my family would love this.

      Reply
    3. georgina prince (was Davies) says

      March 09, 2016 at 7:28 pm

      I think i prefer the look of the kale and potato hash, I am not much of a fan of black bean too be honest but do admire your adventurousness x

      Reply
    4. Idaintyit says

      March 08, 2016 at 10:26 pm

      This looks like a lovely recipe! Thanks for sharing I am going to make it for my husband

      Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

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