High-Protein Fall Burrito Power Bowls – Easy & Healthy Breakfast Meal Prep

These high-protein fall burrito power bowls are perfect for a healthy and fast breakfast, offering a delicious way to start your day with plenty of energy. This recipe is ideal for easy breakfast meal prep, ensuring you have nutritious options ready to go. Each serving provides about 25 grams of protein.

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What You’ll Love About This Quick And Easy Recipe

This recipe is a game-changer for anyone looking to streamline their morning routine without sacrificing flavor or nutrition. It’s designed for busy individuals and families who need a hearty, satisfying breakfast that can be prepped in advance. The combination of savory ingredients and a touch of fall-inspired warmth makes it incredibly appealing, even for those who aren’t usually breakfast eaters. You’ll appreciate how easily these bowls come together, making them perfect for weekly meal prep or even a quick assembly on a bustling weekday morning. It’s also a fantastic way to ensure everyone gets a balanced meal, packed with protein and vegetables, right at the start of their day.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients is the first step to a smooth cooking experience. This recipe relies on readily available items you can find at any grocery store, making your shopping trip quick and efficient.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 1 cup black beans, rinsed and drained
• 1 cup corn (frozen or canned, drained)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• 12 large eggs
• 1/4 cup milk (any kind)
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 4 cups cooked quinoa or brown rice
• 1/2 cup salsa, for serving
• 1/4 cup plain Greek yogurt or sour cream, for serving
• Optional: avocado slices, hot sauce for serving

For simple substitutions, feel free to swap out the sweet potato for butternut squash or even regular potatoes if you prefer. Black beans can be replaced with pinto beans, and corn can be omitted or substituted with another vegetable like diced zucchini. If you don’t have cheddar cheese, Monterey Jack or a Mexican blend works beautifully. For a dairy-free option, use plant-based milk and cheese alternatives. The quinoa or brown rice forms the base, but you could also use farro or even cauliflower rice for a lower-carb option.

Time Needed From Start To Finish

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

This timing allows for chopping vegetables, cooking them, scrambling eggs, and assembling the bowls. If you’re meal prepping, cooking the quinoa or brown rice ahead of time will significantly reduce your active preparation time on the day you assemble the bowls.

How To Make It Step By Step With Visual Cues

Creating these power bowls is straightforward. Follow these steps for a delicious and satisfying breakfast.

1. Prepare the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced sweet potato and chopped onion. Sauté for 8-10 minutes, stirring occasionally, until the sweet potato starts to soften and the onion becomes translucent.
2. Add Bell Pepper and Seasonings: Stir in the chopped red bell pepper, black beans, and corn. Sprinkle in the chili powder, cumin, and smoked paprika. Cook for another 5-7 minutes, until the bell pepper is tender-crisp and the flavors are well combined. Season with salt and pepper to taste. Remove the vegetable mixture from the skillet and set aside.
3. Scramble the Eggs: In a medium bowl, whisk together the eggs and milk until light and frothy. Return the skillet to medium heat (no need to clean it). Pour in the egg mixture and scramble gently until cooked through but still moist, about 3-5 minutes.
4. Combine and Add Cheese: Once the eggs are cooked, return the vegetable mixture to the skillet with the eggs. Stir in the shredded cheddar cheese and chopped fresh cilantro. Cook for another 1-2 minutes, or until the cheese is melted and everything is heated through.
5. Assemble the Bowls: Divide the cooked quinoa or brown rice evenly among four meal prep containers or serving bowls. This will form the base of your power bowls.
6. Top with Burrito Mixture: Spoon an equal portion of the egg and vegetable burrito mixture over the rice in each bowl.
7. Garnish and Serve: Top each bowl with a dollop of salsa and a spoonful of plain Greek yogurt or sour cream. For an extra touch, add avocado slices or a drizzle of hot sauce just before serving.

Easy Variations And Serving Ideas That Fit Real Life

These power bowls are incredibly versatile, making them easy to adapt to different tastes and occasions. For a kid-friendly version, you might want to reduce the chili powder and paprika, or serve the salsa on the side so they can add it themselves. You can also add some cooked, crumbled breakfast sausage or turkey bacon to the vegetable mixture for an extra boost of flavor and protein.

If you’re serving these for a brunch or buffet, consider setting up a “burrito bowl bar” where everyone can customize their own. Offer a variety of toppings like pickled jalapeños, different types of salsa, various cheeses, and a selection of fresh herbs. For a quick on-the-go option, you can even wrap the mixture in a warm tortilla instead of serving it in a bowl, transforming it into a hearty breakfast burrito. Don’t forget a squeeze of lime juice over the top to brighten all the flavors!

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Here are a few common mistakes and how to steer clear of them for perfect power bowls every time.

• Overcooking the Sweet Potatoes: If your sweet potatoes are too soft, they can become mushy. Dice them into uniform 1/2-inch cubes to ensure even cooking, and don’t overcrowd the pan, which can steam them instead of searing.
• Dry Scrambled Eggs: Overcooked eggs can be rubbery and unappetizing. Remove them from the heat as soon as they are set but still slightly moist. They will continue to cook slightly from residual heat.
• Soggy Bowls for Meal Prep: To prevent your bowls from getting soggy, especially if making ahead, store the salsa, Greek yogurt, and avocado slices separately and add them right before eating. This keeps the main components fresh.
• Under-seasoning: Don’t be shy with salt and pepper! Taste as you go and adjust the seasonings in the vegetable mixture. A pinch more chili powder or a dash of hot sauce can make a big difference.
• Cold Base: Make sure your quinoa or brown rice is warm when assembling, especially if you’re eating it immediately. If meal prepping, you can reheat the rice and the burrito mixture together.

How To Store It And Make It Ahead Without Ruining Texture

These high-protein fall burrito power bowls are fantastic for meal prep. To store them, allow the cooked egg and vegetable mixture and the cooked quinoa or brown rice to cool completely. Once cooled, portion them into individual airtight meal prep containers. You can store these in the refrigerator for up to 4-5 days.

When you’re ready to eat, simply reheat the bowl in the microwave for 1-2 minutes, or until heated through. If you prefer, you can also reheat it gently in a skillet on the stovetop. Remember to add fresh toppings like salsa, Greek yogurt, and avocado *after* reheating to maintain their best texture and flavor. Storing these fresh components separately is key to avoiding a soggy meal.

Questions People Always Ask Before Making This Recipe

Can I use different vegetables in these power bowls?

Absolutely! This recipe is very flexible. Feel free to add spinach, kale, mushrooms, or even zucchini to the vegetable mix. Just ensure they are chopped to a similar size for even cooking.

What’s the best way to cook quinoa or brown rice for meal prep?

Cook your grains according to package directions, but consider making a larger batch at the beginning of the week. Let it cool completely before portioning into containers, which helps prevent it from clumping.

Can I make this recipe vegetarian or vegan?

This recipe is already vegetarian! To make it vegan, simply substitute the eggs with a tofu scramble (crumble firm tofu and cook with the same seasonings), use plant-based milk, and a dairy-free shredded cheese alternative.

How can I add more spice to these bowls?

For more heat, increase the amount of chili powder, add a pinch of cayenne pepper, or include finely diced jalapeños with the bell peppers. Serving with your favorite hot sauce is also an easy way to customize the spice level.

Is it possible to freeze these power bowls?

While the cooked vegetable and egg mixture can be frozen separately for up to 1 month, the texture of scrambled eggs can change slightly upon thawing. It’s generally best to prepare and

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.