Breakfast, lunch, or dinner… Breakfast Taco Bowls with Avocado Cilantro Sauce are an anytime kind of meal!
Something weird has happened. I have turned into a savory vegetarian breakfast person. It’s not like I disliked savory breakfasts before. Rather, if given the choice, I’d always pick sweet. French toast, pancakes, cinnamon rolls… you name it, I was ordering it.
The closest I came to savory was when I would order a side of hash browns with my cinnamon sugar french toast. I wish I was kidding. I was also much younger with a higher metabolism, but moving on…
Maybe that myth about tastebuds changing every seven years is true, or maybe it’s just part of getting older, or maybe it’s just that savory breakfasts are freakin’ delicious. Whatever it is, 9 times out of 10 I’m going for the salty, the crunchy, the spicy breakfast nowadays. Which is where Breakfast Taco Bowls with Avocado Cilantro Sauce come into play.
Since foraying into the savory breakfast food world, I’ve become obsessed with breakfast tacos. Yes, the simplest meal in the world, and I just became obsessed. So naturally, I had to share with you my new go-to way to enjoy breakfast tacos, whether it was for true breakfast, brinner, or lunch leftovers.
It all came to be when I had an immediate breakfast taco craving, but no tortillas. I love a good burrito bowl, and figured why not try a breakfast taco bowl? I love how customizable this recipe is – feel free to swap and add your favorite veggies! As is, these Vegetarian Breakfast Taco Bowls start off with onion, jalapeño, and garlic, all sautéing in a skillet. In go the potatoes, mixed with cumin, cayenne, and chili powder for your favorite taco taste. Black beans and cheddar cheese round it all out.
Now, for the “breakfast taco” part, I add tortilla chips in the bowl for an extra crunch and taco feel. And of course, what is a breakfast taco without eggs? My favorite way to have my breakfast taco bowl is with a sunny-side up or over easy egg on top. Is scrambled your favorite? Scramble some up and throw ’em in! Seriously – SO cust.o.mi.za.ble.
Now, the Avocado Cilantro Sauce is dynamite on breakfast taco bowls – creamy, slightly tangy, and super fresh with all the cilantro! Makes me so happy I could do a dance…
Add your favorite toppings – cilantro, salsa, tomatoes, and extra jalapeños, anyone?! Add in some cilantro lime rice if you’d like, too!
Get the Recipe Breakfast Taco Bowls with Avocado Cilantro Sauce
- 2 Tablespoons butter or olive oil
- 1/2 cup onion, diced
- 1 medium jalapeño, seeds removed, diced
- 2 garlic cloves, chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 1/2 teaspoon coarse sea salt
- 2 cups yukon gold potatoes, small dice
- 1 15- oz can black beans, drained and rinsed
- 1/2 cup cheddar cheese, shredded
- 2 cups tortilla chips
- Additional toppings: cilantro, salsa, jalapeño slices, tomatoes
- 4 eggs
- In a skillet, add butter or oil over medium heat. Once warm, add diced onion and jalapeño. Cook for 2 minutes, add garlic, and cook for another minute. Add cumin, cayenne, chili powder, and salt, stirring to coat. Add potatoes, stir to coat in spice and onion mixture, and cook for 8-11 minutes until tender. Stir infrequently for crispy potatoes! Add black beans, stirring to combine and heat through. Stir in cheese until melted and remove from heat.
- Cook eggs as desired; if frying, heat a flat skillet with a bit of butter and oil, crack egg into pan being careful to not break the yolk. Cook until egg whites are cooked through, or flip for over easy.
- Build your taco bowl by adding tortilla chips to the bottom of the bowl, topping with potato and bean mixture, and cooked egg. Garnish with avocado sauce, as well as any desired toppings.
AVOCADO CILANTRO SAUCE:
- In a food processor, add avocado, cilantro, sour cream, and lemon juice. Puree until smooth, adding salt to taste. Store in an airtight container with plastic wrap sealing the top if there are leftovers. The lemon juice and plastic wrap will help preserve the color.