Black Bean Breakfast Bowls

• Produce

  • 1 15 oz. can Black beans
  • 1 tbsp Garlic
  • 1 tbsp Garlic powder
  • 4 cups Kale
  • 1/2 Purple onion

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 tsp Sriracha
  • 1 Tahini dressing

• Pasta & Grains

  • 1 cup Brown rice, short grain

• Baking & Spices

  • 2 tsp Chili powder
  • 1 Salt and pepper
  • 1 Salt and pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 Olive oil cooking spray

• Nuts & Seeds

  • 1 tsp Cumin
  • 1 Pumpkin seeds

• Liquids

  • 2 1/4 cup Water

• Other

  • 2 Tablespoons evoo

Found on pulsepledge.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon garlic minced
• 1/2 purple onion, finely diced
• 1 15 oz. can black beans rinsed
• 1/4 cup water
• 1 teaspoon cumin
• 2 teaspoon chili powder,
• 1/4 teaspoon sea salt
• 1 teaspoon sriracha
• 4 cups kale, deboned
• 2 tablespoons EVOO
• 1 tablespoon garlic powder
• salt and pepper to taste
• 4 eggs , large
• Salt and pepper to taste
• olive oil cooking spray
• 1 cup short grain brown rice
• 2 cups water
• tahini dressing
• pumpkin seeds

Directions

• Heat olive oil and garlic in a skillet on medium/high heat. Then, add in diced onion and sauté until translucent. Add in the rest of the ingredients and let simmer for about 5 minutes, stirring often.
• Wash and debone kale. Then, remove all moisture by patting dry with paper towel. Heat 2 tablespoons of olive oil in a skillet to medium/high heat. Add in kale and sauté for 2-3 minutes or until kale is slightly wilted. Season with garlic powder, salt, and pepper.
• Generously spray a skillet with olive oil cooking spray. Turn to medium/high heat. Crack egg onto skillet and let cook for 1-2 minutes or until the egg white begins to turn solid. Cover and continue cooking until the egg is no longer runny. Season with salt and pepper.
• Bring brown rice and water to a rolling boil. Turn heat to low, cover, and let simmer for 30-40 minutes or until the water has absorbed and the rice is fluffy.
• Top with tahini dressing, sriracha, and pumpkin seeds.