Southwestern Black Bean Breakfast Bowls

Start your morning right with these southwestern breakfast bowls by Hummusapien. The bowls are flavorful and satisfying, with protein-rich black beans and tasty potato puffs. They’re also gluten-free and so good you won’t need to go out to a restaurant for brunch.

Ingredients for servings

    For the bowls

  • 1 can black beans drained and rinsed

  • 1 tsp chili powder

  • 0.5 tsp cumin

  • 0.5 tsp oregano

  • 0.25 tsp salt

  • 0.25 tsp garlic powder

  • Salt and pepper to taste

  • 1 tbsp olive oil

  • 1 red bell pepper sliced

  • 0.5 medium onion thinly sliced

  • 1 package Dr. Praeger’s Four Potato Puffs

  • 2 eggs

  • alsa, cilantro, sliced jalapeño and tortilla chips for topping (optional)

  • For the aioli

  • 0.25 mayo I used a vegan mayo

  • 1 tsp Sriracha

  • 1 teaspoon Dijon mustard

  • 1 tsp Dijon mustard

  • 1 tsp honey or maple syrup


  • Cook Four Potato Puffs in the oven according to package directions.

  • Heat a small pot over medium heat. Add black beans. Stir in spices and heat until warmed through.

  • Meanwhile, heat oil in a medium skillet over medium heat. Once hot, add peppers and onions. Saute for about 8 minutes or until browned.

  • While the veggies cook, make aioli by stirring together mayo, Sriracha, Dijon and honey in small bowl.

  • Set veggies aside and wipe the pan clean with a paper towel. Add a splash more oil and cook eggs to your liking.

  • Assemble bowls by layering black beans, peppers and onions, potato puffs and eggs. Drizzle with aioli and garnish with cilantro, salsa, jalapeño and tortilla chips if desired.

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