It doesn’t have to be breakfast time to eat breakfast food. We often make breakfast for dinner because it’s quick, easy and kid-friendly.
This burrito bowl was inspired by a burrito native to Southern California: the California Burrito. For those of you who aren’t familiar, it’s typically a big, fat burrito stuffed with beef, cheese, and fries (or fried potatoes). Yep, french fries INSIDE the burrito. Instead, I opted for sweet potato fries, which are a healthier alternative and chicken apple sausage because it’s delicious and breakfast-y. Together, they provide a complimentary sweetness to the savory ingredients.
And, instead of the big guacamole bomb that often accompanies a typical massive burrito, I created a fresh, chunky avocado salsa sure to satisfy your guacamole craving. Is your mouth watering yet? Here’s the recipe:
10 ounces (about 3 cups) frozen sweet potato fries (I like Alexia brand)
2 green onions, chopped (white and green parts separated)
1 small tomato, diced
1 small (4 ounce) avocado, diced
Juice from ½ lime
1 tablespoon chopped cilantro
Freshly ground black pepper
6 ounces fully-cooked, uncured chicken apple sausage, chopped
4 large eggs
2 teaspoons unsalted butter
¼ cup shredded cheddar cheese
Hot sauce (optional)
Spray a sheet pan with cooking spray and bake sweet potatoes according to package directions.
Meanwhile, combine onion greens, tomato, avocado, lime juice, cilantro, ¼ teaspoon salt and pepper in a small bowl. Mix gently and set aside.
Spray a small skillet with cooking spray. Add sausage and cook until warmed and crisp on the edges. Remove from skillet and keep warm.
In another small bowl combine eggs, onion whites, ¼ teaspoon salt and pepper. Beat with a fork to combine. Add butter to skillet and scramble eggs.
Build your bowl: Chop the fries and sausage. Layer ¼ of the eggs, sausage, fries, cheese and salsa in each of 4 bowls. Top with hot sauce (if desired). Makes 4 bowls.
Protein: 16 g
Carbohydrate: 27 g
Dietary Fiber: 5 g
Total Sugars: 8 g
Total Fat: 21.5 g
Saturated Fat: 5.5 g
Cholesterol: 225 mg
Sodium: 580 mg
Nutrition Note: Looking to lighten it up? Substitute egg whites for all or part of the egg, use reduced fat cheese and/or omit the butter and scramble eggs in a non-stick pan with cooking spray.
Miss the tortilla? Wrapping it up in a 10-inch tortilla adds roughly 200 calories, 4 grams of fat, and 500 milligrams of sodium. Alternatively, you can serve it (as show above) with a piece of lightly buttered whole grain toast for an extra (roughly) 100 calories, 4 grams of fat and 100 mg of sodium.
Serving suggestion: Serve with fruit salad.