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High Protein Low Calorie Breakfast Burrito Bowls - Satisfying, Fresh, and Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Lean protein: 8 oz extra-lean ground turkey (93–99% lean) or firm tofu, pressed and crumbled
  • Eggs: 4 large egg whites (or 2 whole eggs + 2 whites for a little extra richness)
  • Veggies: 1 cup bell peppers (mixed colors), diced; 1/2 cup red onion, diced; 1 cup cherry tomatoes, halved; 1 cup baby spinach
  • Beans: 1/2 cup black beans, rinsed and drained
  • Cauliflower rice: 2 cups pre-riced cauliflower (fresh or frozen)
  • Seasonings: 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, salt and black pepper to taste
  • Fresh elements: Juice of 1/2 lime, 2 tbsp chopped cilantro
  • Toppings (optional but great): 1/4 cup plain nonfat Greek yogurt, 1/4 cup salsa, 1/4 avocado sliced or diced (optional), hot sauce
  • Cooking essentials: 1–2 tsp olive oil or avocado oil spray

Method
 

  1. Prep your ingredients. Dice peppers and onion, halve the tomatoes, chop cilantro, and rinse the black beans. If using tofu, press it for 10–15 minutes to remove excess moisture, then crumble.
  2. Cook the protein. Heat a large nonstick skillet over medium. Add oil or spray, then the ground turkey (or tofu). Season with a pinch of salt and pepper. Cook, breaking it up, until browned and cooked through, 5–7 minutes.
  3. Add spices. Sprinkle in chili powder, cumin, smoked paprika, and garlic powder. Stir to coat the protein evenly. If the pan looks dry, add a tablespoon of water to help the spices bloom.
  4. Sauté the veggies. Push the protein to one side of the skillet. Add peppers and red onion to the other side. Cook 3–4 minutes until softened. Stir everything together.
  5. Cook the cauliflower rice. Add the riced cauliflower to the skillet with a pinch of salt. Cook 3–4 minutes, stirring often, until tender but not mushy. Squeeze in half the lime for brightness.
  6. Wilt the greens. Toss in the spinach and cook 30–60 seconds until just wilted.
  7. Quick scramble. Make a small well in the center of the pan. Add a light spray of oil, pour in the egg whites (or egg mix), and scramble gently until set. Fold them into the rest of the mixture.
  8. Add beans and tomatoes. Stir in black beans and cherry tomatoes. Warm through for 1–2 minutes. Taste and adjust salt, pepper, and lime.
  9. Assemble the bowls. Divide the mixture into two to three bowls. Top with dollops of Greek yogurt, salsa, cilantro, a few slices of avocado if using, and a dash of hot sauce.
  10. Serve. Enjoy immediately, or let cool and store for later.