Nutritious Egg & Veggie Burrito Bowl with Avocado Cream

A 520-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 4 large eggs
• 1 tablespoon olive oil
• 1/2 cup cooked brown rice
• 1/2 cup canned black beans, rinsed and drained
• 1/2 red bell pepper, diced
• 1/2 zucchini, diced
• 1/4 red onion, finely chopped
• 1/2 avocado
• 2 tablespoons Greek yogurt
• 1 tablespoon lime juice
• 1/4 teaspoon cumin powder
• Salt and black pepper to taste
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Prep: Dice the red bell pepper, zucchini, and red onion. Rinse and drain the black beans. In a small bowl, mash the avocado with Greek yogurt, lime juice, cumin, and a pinch of salt and pepper to create the avocado cream.
2. Heat olive oil in a non-stick pan over medium heat. Sauté the red bell pepper, zucchini, and red onion for 5-7 minutes until tender-crisp.
3. Push the vegetables to one side of the pan. Whisk the eggs with a pinch of salt and pepper, then pour into the empty side of the pan. Scramble until cooked through.
4. Divide the cooked brown rice and black beans between two bowls.
5. Add the scrambled eggs and sautéed vegetables to each bowl.
6. Drizzle generously with the prepared avocado cream and sprinkle with fresh cilantro.
7. Top tip: For an extra kick, add a dash of hot sauce to your avocado cream or directly to your bowl.