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Kale Breakfast Bowl With Rice and Beans

Kale Breakfast Bowl With Rice and Beans. Perfect, breakfast, brunch of any time of the day. Vegetarian, gluten free, dairy free.
Course Breakfast
Cuisine American
Keyword beans, eggs, rice
Diet Category Vegetarian, gluten free, dairy free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 -6 servings
Calories 322kcal
Author Alkaline Recipes

Ingredients

  • 1 can black beans 15 oz
  • 1 package 8.5 oz, of Seeds of Change Quinoa and Brown Rice, or 2 cups of cooked brown rice
  • 4 cloves garlic
  • 2 tablespoon olive oil
  • 1 leek chopped or 1 cup green onions
  • 2 cups of baby kale fresh
  • 1 cup enchilada sauce or salsa
  • 4 eggs cooked in separate pan, over easy and topped with salt, pepper and spices
  • 1 avocado
  • green onions for topping

Instructions

  • Saute garlic and leeks in olive oil.
  • Add kale and saute.
  • Add quinoa/rice and black beans, and heat
  • Turn off heat.
  • Add enchilada sauce/salsa
  • Top with eggs and avocado.
  • Sprinkle with green onions.

Nutrition

Serving: 1g | Calories: 322kcal