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.
Ingredients
- Ground Beef66.7 g
- Bell Pepper0.5 medium
- Onion0.1 medium
- Greek Yogurt16.7 g
- Bell Pepper0.5 medium
- Olive Oil1.7 ml
- Salt0.7 tsp
- Black Pepper0.2 tsp
- Egg2.3 large
- Avocado0.3 medium
- Lime0.2 whole
- Cilantro6.7 g
- Cumin0.3 tsp
- Paprika0.3 tsp
- Chili Powder0.3 tsp
Instructions
- 1Step 1
Step 1: Prepare the vegetables. Dice the 0.25 medium onion and roughly chop the 1.5 medium bell peppers. Set aside.
- 2Step 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.
- 3Step 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.
- 4Step 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.
- 5Step 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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