Ingredients
Scale
- 2 large eggs (or 1/2 cup egg whites for lower fat)
- 1/4 cup canned black beans, rinsed and drained
- 1/4 cup fresh salsa or pico de gallo
- 2 tablespoons plain non-fat Greek yogurt (a high-protein sour cream substitute)
- 1/4 avocado, sliced or mashed
- 1/2 cup cooked cauliflower rice or quinoa
- A handful of fresh baby spinach
- 1 tablespoon shredded low-fat cheddar cheese
- Optional: Hot sauce or red pepper flakes for heat
Instructions
- Step 1: Prepare the Base
Place the baby spinach and cooked cauliflower rice (or quinoa) in the bottom of a microwave-safe bowl. If you are making these ahead of time, keep the greens at the bottom to prevent them from wilting too quickly during storage. - Step 2: Scramble the Eggs
In a small microwave-safe ramekin or mug, whisk the eggs or egg whites with a splash of water and a pinch of salt. Microwave on high for 45 seconds, stir, and then microwave for another 30-45 seconds until they are fully set. Alternatively, scramble them quickly in a non-stick skillet on the stove for better texture. - Step 3: Assemble the Bowl
Layer the cooked eggs over the spinach and rice base. Top with the black beans, shredded cheese, and salsa. The heat from the eggs will slightly melt the cheese and soften the spinach. - Step 4: Add Final Toppings
Finish the bowl with the sliced avocado and a dollop of Greek yogurt. If you are eating this immediately, add your favorite hot sauce. If you are prepping this for later, keep the avocado and yogurt in a separate small container to add right before eating.
- Cook Time: 5 minutes