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Deconstructed Breakfast Burrito Bowl with Avocado Crema

Deconstructed Breakfast Burrito Bowl with Avocado Crema

Ingredients (Serves 3)

Ground Beef66.7 g
Egg2.3 large
Bell Pepper0.5 medium
Onion0.1 medium
Avocado0.3 medium
Lime0.2 whole
Cilantro6.7 g
Greek Yogurt16.7 g
Olive Oil1.7 ml
Cumin0.3 tsp
Paprika0.3 tsp
Chili Powder0.3 tsp
Salt0.7 tsp
Black Pepper0.2 tsp

Instructions

1
Step 1: Prepare the vegetables. Dice the 0.25 medium onion and roughly chop the 1.5 medium bell peppers. Set aside.
2
Step 2: Prepare the avocado crema. Halve the 1 medium avocado, scoop out the flesh into a small bowl. Add the juice of 0.5 lime, 20g fresh cilantro (roughly chopped), 50g plain full-fat Greek yogurt, 0.5 tsp salt, and 0.25 tsp black pepper. Mash with a fork or blend until creamy. Taste and adjust seasoning. Cover and refrigerate.
3
Step 3: Cook the ground beef. Heat a large skillet over medium-high heat. Add 200g ground beef, breaking it up with a spoon. Season with 0.5 tsp cumin, 0.5 tsp paprika, 0.5 tsp chili powder, and 0.5 tsp salt. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through. Drain any excess fat. Set aside and keep warm.
4
Step 4: Roast the bell peppers. In the same skillet (or a separate pan), add 5ml olive oil. Add the chopped bell peppers and cook over medium-high heat for 10-12 minutes, stirring occasionally, until softened and slightly charred.
5
Step 5: Scramble the eggs. In a bowl, whisk the 7 large eggs with 1 tsp salt and 0.25 tsp black pepper. Pour into a non-stick skillet over medium heat. Cook, stirring gently, for 5-7 minutes until eggs are set but still moist.
6
Step 6: Assemble the bowls. Divide the scrambled eggs, seasoned ground beef, and roasted bell peppers evenly among 3 serving bowls. Top each bowl generously with a dollop of the avocado crema. Garnish with extra fresh cilantro if desired. Serve immediately.
Deconstructed Breakfast Burrito Bowl with Avocado Crema
Featured Recipe
Breakfast
35 min
Medium
High Protein
Low Carb
High Protein

Deconstructed Breakfast Burrito Bowl with Avocado Crema

A robust and flavorful low-carb breakfast featuring seasoned ground beef, perfectly scrambled eggs, roasted bell peppers, and a luxurious, tangy avocado crema. This dish requires precise timing and multiple steps to achieve its complex layers of flavor and texture.

35 min
3 servings
MEDIUM
Breakfast
35 min
Medium
High Protein
Low Carb
Nutrition Facts
493
Calories
34g
Protein
13g
Carbs
36g
Fat
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Ingredients

Servings:
3
Main Ingredients1
  • Ground Beef66.7 g
Vegetables & Herbs2
  • Bell Pepper0.5 medium
  • Onion0.1 medium
Dairy & Proteins1
  • Greek Yogurt16.7 g
Pantry Staples4
  • Bell Pepper0.5 medium
  • Olive Oil1.7 ml
  • Salt0.7 tsp
  • Black Pepper0.2 tsp
Additional Items7
  • Egg2.3 large
  • Avocado0.3 medium
  • Lime0.2 whole
  • Cilantro6.7 g
  • Cumin0.3 tsp
  • Paprika0.3 tsp
  • Chili Powder0.3 tsp

Instructions

  1. 1
    Step 1

    Step 1: Prepare the vegetables. Dice the 0.25 medium onion and roughly chop the 1.5 medium bell peppers. Set aside.

  2. 2
    Step 2

    Step 2: Prepare the avocado crema. Halve the 1 medium avocado, scoop out the flesh into a small bowl. Add the juice of 0.5 lime, 20g fresh cilantro (roughly chopped), 50g plain full-fat Greek yogurt, 0.5 tsp salt, and 0.25 tsp black pepper. Mash with a fork or blend until creamy. Taste and adjust seasoning. Cover and refrigerate.

  3. 3
    Step 3

    Step 3: Cook the ground beef. Heat a large skillet over medium-high heat. Add 200g ground beef, breaking it up with a spoon. Season with 0.5 tsp cumin, 0.5 tsp paprika, 0.5 tsp chili powder, and 0.5 tsp salt. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through. Drain any excess fat. Set aside and keep warm.

  4. 4
    Step 4

    Step 4: Roast the bell peppers. In the same skillet (or a separate pan), add 5ml olive oil. Add the chopped bell peppers and cook over medium-high heat for 10-12 minutes, stirring occasionally, until softened and slightly charred.

  5. 5
    Step 5

    Step 5: Scramble the eggs. In a bowl, whisk the 7 large eggs with 1 tsp salt and 0.25 tsp black pepper. Pour into a non-stick skillet over medium heat. Cook, stirring gently, for 5-7 minutes until eggs are set but still moist.

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