Celebrate the bounty of summer with the Farmer's Market Black Bean Breakfast Bowl. Loaded with a colorful array of produce it's one of our heartier vegetarian breakfasts.
4
Servings
14
Ingredients
4
Comments
Ingredients
- 1 cup Hashed Brown Potatoes, Diced, Frozen
- ½ cups shred Parsnip
- ½ cups grate Carrot
- ½ cups dice Onion, Red
- 2 tablespoons Coconut Oil
- 1 cup chop Kale
- 4 individual beat Egg
- ¾ cups peel and chop Corn, On the Cob
- 15 ounces drain and rinse Black Beans, Canned
- ½ cups halve Cherry Tomatoes
- ½ cups chop Basil, Fresh
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 1 teaspoon Cumin
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Saute hashbrowns, parsnips, carrots, and onions in coconut oil until onions are translucent, about 7-8 minutes.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Saute hashbrowns, parsnips, carrots, and onions in coconut oil until onions are translucent, about 7-8 minutes.
- Add kale and continue to saute until kale is wilted.
- Remove vegetables from skillet and into a large bowl.
- Scramble eggs in the same skillet, using whatever oil is leftover in the bottom. Set aside.
- Add corn, black beans, tomatoes, basil, salt, pepper, and cumin to the hashbrown mixture. Stir gently to combine.
- Place hashbrown mixture in the bottom of a bowl and top with eggs.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 326
- Total Fat
- 14g
- Saturated Fat
- 8g
- Trans Fat
- 0g
- Cholesterol
- 226mg
- Sodium
- 677mg
- Total Carbohydrates
- 34g
- Fiber
- 8g
- Sugar
- 5g
- Protein
- 16g
- WW Freestyle
- 4
4 Comments
Join the discussionCould I use tofu instea of eggs for the scramble?
We haven’t tried that but certainly think so. If you try it please, let us know how it turns out!
This looks fantastic. But I’m not wild about kale. Could I sub spinach?
Spinach would be a great sub!