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Breakfast is the one meal I refuse to rush, even on the busiest mornings. I want something warm, filling, and satisfying enough to carry me through a long stretch of the day without that mid-morning crash sneaking up on me.
This Breakfast Burrito Bowl checks all those boxes without feeling heavy or complicated. It has all the bold, comforting flavors of a breakfast burrito, just minus the tortilla and the mess that comes with it.
I first made this bowl during a phase where I was trying to eat a little better at home, without sacrificing flavor. Bowls felt like the easiest way to pull that off, especially when meal prep was part of the plan.
What I love most is how flexible it is. You can eat it for breakfast, lunch, or even a lazy dinner, and it never feels out of place on the table.
This version leans into eggs, spiced cauliflower rice, black beans, and chorizo, with fresh toppings to balance everything out. It’s hearty, colorful, and honestly hard to get bored of.
The best part is that you don’t need a ton of time in the morning. Prep a few components ahead, and you’ll be assembling bowls in minutes instead of scrambling for something quick.
Ingredients Needed for the Recipe
- Cauliflower rice – Forms the flavorful, low-carb base of the bowl and soaks up all the spices.
- Olive oil – Used to sauté vegetables and bring richness to the rice and chorizo.
- Onion and jalapeño – Add depth, heat, and that savory backbone every burrito bowl needs.
- Spices – Chili powder, cumin, coriander, paprika, oregano, garlic, and onion powder for warmth and balance.
- Tomato sauce and stock – Help bind the cauliflower rice while adding moisture and flavor.
- Black beans – Provide protein, texture, and a creamy contrast to the rice.
- Soy chorizo – Brings bold, smoky flavor and makes the bowl satisfying without feeling heavy.
- Eggs – The heart of the breakfast element, cooked however you love them most.
- Pico de gallo – Adds freshness, acidity, and crunch to balance the warm components.
- Avocado – Creamy slices that mellow out the spices and make everything feel complete.
- Cilantro and lime – Used as garnish to brighten the bowl right before serving.
- Cilantro lime dressing – Optional, but adds a bold, herby finish that ties it all together.
Why Bowls Work So Well for Breakfast
There’s something about eating breakfast from a bowl that just feels calmer. Everything is layered, visible, and easy to customize without committing to one single bite.
Bowls also make meal prep feel less repetitive. You can change toppings, switch proteins, or adjust the base without rethinking the entire recipe from scratch.
This breakfast burrito bowl especially shines because it holds up well over a few days. Each component keeps its personality, instead of turning into one soggy mess.
It’s also one of those meals that works for different eating styles at the same table. Vegan, low-carb, or classic, everyone can build a bowl that works for them.
How to make Breakfast Burrito Bowl?
Step 1 – Build the Mexican Cauliflower Rice
Start by heating olive oil in a large skillet over medium heat. Once the oil is warm, add the diced onion and jalapeño and let them soften until fragrant.
Add all the spices directly to the pan and stir constantly for a couple of minutes. This blooming step makes a huge difference and brings out deeper flavor.
Stir in the tomato sauce, then whisk in the stock and bring everything to a gentle boil. Once bubbling, add the cauliflower rice and let it cook until the liquid is absorbed.
Step 2 – Prepare the Black Beans
While the rice cooks, heat the black beans in a medium pot. Add spices and lime juice, stirring gently so the beans warm evenly without breaking apart.
These beans aren’t meant to be flashy. They’re there to ground the bowl and add a soft, comforting texture alongside the spicier elements.
Step 3 – Brown the Soy Chorizo
Heat a small amount of oil in a skillet over medium-high heat. Add the soy chorizo and use a wooden spoon to break it into crumbles.
Let it brown slightly without stirring too much. Those crispy bits are where the flavor lives, and they add a nice contrast to the softer ingredients.
Step 4 – Cook the Eggs
Prepare the eggs exactly how you like them. Scrambled eggs blend right into the bowl, while a runny yolk creates a rich sauce when it breaks.
I usually switch it up depending on my mood, but over-easy eggs are my personal favorite for this recipe.
Step 5 – Blend the Cilantro Lime Dressing
Add cilantro, olive oil, garlic, lime juice, honey, vinegar, and seasoning to a blender. Blend until smooth, adding water slowly if needed.
The dressing should be pourable but not thin. You want it to cling to the ingredients instead of pooling at the bottom.
Step 6 – Assemble the Bowls
Divide the cauliflower rice evenly between bowls, creating a solid base. Top each with an egg, followed by chorizo, black beans, and pico de gallo.
Finish with avocado slices, fresh cilantro, a squeeze of lime, and a drizzle of dressing if using. Serve immediately while everything is warm.
Ways to Customize Your Bowl
One of the best things about this Breakfast Burrito Bowl is how easy it is to make it your own. You’re never locked into one specific combination.
If you prefer a heartier base, brown rice or quinoa works beautifully. Breakfast potatoes are another great option when you want something extra filling.
Protein swaps are just as simple. Regular chorizo, chicken chorizo, ground turkey, or even crispy bacon can step in without changing the overall vibe.
You can also play with heat levels. Add extra jalapeños, drizzle hot sauce, or keep things mild and let the dressing do the heavy lifting.
Make-Ahead and Storage Notes
This recipe was made with meal prep in mind. Most of the components can be prepared one or two days in advance without losing quality.
Store the cauliflower rice, beans, and chorizo in separate containers in the fridge. Keeping them apart helps maintain texture and flavor.
The dressing actually improves after sitting overnight, which makes it perfect for prepping ahead. Just give it a quick shake before using.
I recommend cooking eggs and slicing avocado the day you plan to eat. Those two ingredients are best fresh and make the bowl feel complete.
Tips
- Chop ingredients evenly so each bite has balanced flavor.
- Let spices bloom in oil to deepen their taste.
- Use a slotted spoon for pico de gallo to avoid excess moisture.
- Swap soy chorizo for chicken or regular chorizo for keto-friendly bowls.
- Brush avocado with lime juice to prevent browning.
- Wait to assemble bowls until just before eating for best texture.
This Breakfast Burrito Bowl is one of those recipes that earns a permanent spot in the rotation. It’s comforting without being heavy, flexible without being fussy, and flavorful enough to keep mornings interesting.
Once you’ve made it a couple of times, it starts to feel less like a recipe and more like a template. That’s usually how you know something’s a keeper.
If you’re craving a breakfast that feels intentional but still easy, this bowl delivers every single time. And honestly, it’s hard not to look forward to mornings when this is waiting in the fridge.
Breakfast Burrito Bowl Recipe
Description
Meal prep isn’t just for lunch and dinner. These easy breakfast burrito bowls are just the thing for busy mornings. The bowls are loaded with goodies like avocado, chorizo, pico de gallo, eggs, black beans and can easily be made vegan or low carb. This healthy, filling meal works for breakfast, lunch, or dinner—and comes together in minutes when prepped ahead!
ingredients
Mexican Cauliflower Rice
Black Beans
Soy Chorizo
Garnish & Plating
Cilantro Lime Dressing (Optional)
Instructions
-
Mexican Cauliflower Rice
Add olive oil to a large skillet over medium heat. Once hot, add onion and jalapeño and sauté for 3 minutes until soft. Add all spices (chili powder, garlic powder, onion powder, cumin, coriander, smoked paprika, oregano, salt) and let bloom for 2 minutes, stirring constantly. -
Stir in tomato sauce to coat the onions. Whisk in stock and bring to a boil over high heat for 3 minutes. Reduce heat to medium, stir in riced cauliflower, and cook 5–7 minutes or until liquid is absorbed.
-
Soy Chorizo
In a separate skillet over medium-high heat, add oil and soy chorizo. Use a wooden spoon to break apart and brown into crumbles. -
Black Beans
In a medium pot, combine black beans with cumin, chili powder, garlic powder, onion powder, salt, and lime juice. Heat until warm, about 3–5 minutes. -
Eggs
Prepare eggs your preferred way: scrambled, over-easy, sunny-side up, or poached. -
Cilantro Lime Dressing
Add all dressing ingredients (except water) to a blender. Blend on high until smooth. Add water 1 tablespoon at a time until desired consistency is reached. -
To Assemble
Divide ~1 cup of cauliflower rice into each of 4 bowls. Top each with 1 cooked egg. Divide evenly: ⅓ cup soy chorizo, ⅓ cup black beans, and ½ cup pico de gallo. Add avocado slices. Garnish with fresh cilantro, lime wedge, and drizzle with cilantro lime dressing.
Nutrition Facts
Servings 4
Serving Size 1 bowl
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 27gg42%
- Saturated Fat 5gg25%
- Trans Fat 0gg
- Cholesterol 185mgmg62%
- Sodium 720mgmg30%
- Potassium 890mgmg26%
- Total Carbohydrate 38gg13%
- Dietary Fiber 12gg48%
- Sugars 6gg
- Protein 24gg48%
- Calcium 8 mg
- Iron 25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- To make keto: Swap soy chorizo for regular or chicken chorizo.
- To make vegan: Omit eggs and use vegetable broth in the cauliflower rice. Ensure soy chorizo is vegan (e.g., Trader Joe’s brand).
- Pico de Gallo Tip: Use a slotted spoon to avoid excess moisture; chill 10–15 minutes before serving.
- Meal Prep: Cook all components (except eggs and avocado) 1–2 days ahead. Store separately in airtight containers.
- Avocado Hack: Brush sliced avocado with lime or lemon juice to prevent browning.
Frequently Asked Questions
What can I use instead of chorizo?
If you’re not a fan of soy chorizo, try ground chicken, turkey, beef, pork sausage, or chopped bacon for a breakfast twist.
Can I make this recipe vegan?
Yes! Skip the eggs, use vegetable stock in the cauliflower rice, and verify your soy chorizo is vegan-friendly (many brands are).
What can I use instead of cauliflower rice?
Use brown rice, quinoa, or diced roasted potatoes for a heartier base. For low-carb, double the eggs as the base.
How long do leftovers last?
Store components separately in the fridge for 3–4 days. The cilantro-lime dressing keeps up to 1 week. Do not freeze due to high water content in fresh ingredients.