Vegetarian Breakfast Burrito Bowl
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Learn more →Ingredients
4 servings
For the roasted potatoes
- 1 lb yukon gold potatoes, cut into ½-inch cubes
- 2 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the seasoned beef
- 1 lb ground beef (80/20)
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp onion powder
- ¼ tsp salt
- 1 can (15 oz) black beans, drained and rinsed
For the scrambled eggs
- 8 large eggs
- 2 tbsp whole milk
- 1 tbsp unsalted butter
- ¼ tsp salt
For serving
- 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 1 cup pico de gallo or fresh salsa
- 1 avocado, sliced or diced
- ¼ cup sour cream
- 2 tbsp fresh cilantro, roughly chopped (optional)
- hot sauce, to taste (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the potato cubes with the olive oil, smoked paprika, garlic powder, salt, and black pepper on a large baking sheet, spreading them in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the edges are golden and the centers are tender when pierced with a fork.
- 2
While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, for 7–9 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Drain off any excess fat.
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