Southwest Oat Bowls
-
5-10 Mins
Prep Time
-
7 Mins
Cook Time
-
4
Servings
- 239
Calories
- 9g
Fat
- 28g
Carbs
- 13g
Protein
Rheumatoid Arthritis
Ingredients
- 2 Cups Low-Sodium Vegetable Broth
- ½ Tsp Chili Powder
- ¼ Tsp Ground Cumin
- 1 Cup Rolled Oats
- 1 Cup Cooked Black Beans or Canned Black Beans, drained and rinsed
- ½ Avocado, sliced
- ¼ Cup Fresh Pico de Gallo or Salsa
- 2 Tbsp Fresh Cilantro, chopped
- 4 Eggs
- Salt and Pepper, to taste
- Allergens:
- E Eggs
- G Gluten
- View Substitutions
-
EEggs:
Omit the eggs in this dish.
-
GGluten:
Oats are naturally gluten-free. For those with celiac disease look for certified gluten-free oats.
Instructions
1.
Cook Oats In a medium-sized saucepan bring the vegetable broth, chili powder and cumin to a boil. Stir in oats. Reduce heat. Simmer uncovered for about 5 minutes, stirring occasionally. Stir in black beans.
2.
Cook Eggs While the oats are cooking, cook the eggs. For this recipe we made scrambled eggs, but fried or poached would work well.
3.
Remove Oats from Heat Remove the oats from heat. Cover and let stand for 2 minutes. Season with salt and pepper to taste.
4.
Serve & Enjoy Spoon oats and eggs into 4 bowls. Top with avocado, Pico de Gallo and cilantro.
Nourishment Notes
RA Cooking Tips
-
Canned Black Beans
Use canned black beans to reduce preparation time.
-
Electric Can Opener
An electric can opener is a great tool to help reduce hand strain.
-
Pre-Made Pico
Look for pre-made Pico de Gallo in the deli section or use jarred salsa.
-
Make in Advance
The oats and bean mixture can be made in advance and enjoyed during the week.
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