How to Make Mexican Breakfast Bowl

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Gluten Free HeavenMy love of tacos and Mexican food is undying, but I often skip the taco shells and make a salad bowl with my favourite Mexican flavours instead. This Mexican inspired scramble is full of flavour and nutritious goodness. Don’t let the long list of ingredients put you off this recipe. It’s really quick and easy and you will probably have most of the ingredients, such as the spices, in your cupboard already. The mouthwatering combination of lime, coriander, mango, bean and tofu scramble makes this a real super-bowl. I’ve added protein-rich quinoa – a nutritional powerhouse – to continue the Latin American theme. The serving suggestions can be easily substituted with your own favourite add-ons.

  • Yield: 4 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 15 Minutes

Ingredients

For the Baja Sauce
For the salsa
How to Make It
  1. Cook the quinoa according to the packet instructions. Drain and fluff with a fork, then set aside. Mix the baja sauce ingredients into a smooth sauce. Place in the fridge until ready to serve.
  2. Mix the salsa ingredients and set aside.
  3. To make the scramble, heat a frying pan over a medium/high heat and add a drizzle of rapeseed oil. Stir-fry the tofu for 2-3 minutes until golden. Transfer the tofu to a bowl.
  4. Clean the pan and reheat over a medium/high heat. Add another drizzle of oil and fry the onion and garlic for 4 minutes until the onion is transparent. Add the black beans, tofu, quinoa and corn and fry for 3-4 minutes over a medium/ low heat. Add the dry spices, then mix well and cook for a further 1-2 minutes on a low heat. Remove from the heat and toss with the coriander. Add salt and pepper to taste.
  5. Divide the quinoa and bean scramble between four bowls. Serve with salsa, spring onions, radishes, red cabbage, baja sauce, hot sauce, grated cheese and lime wedges. Add mini corn tortillas if you want that extra taco crunch.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
% Daily Value*
Total Fat
44.5 g
127%
Saturated Fat
10.6 g
53%
Trans Fat
0.0 g
Sugars
19.1 g
21%
Protein
25 g
50%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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