Pharmacy Notices
Breakfast | Dinner

Southwest Oat Bowls

  • 5-10 Mins

    Prep Time

  • 7 Mins

    Cook Time

  • 4

    Servings

  • 239 Calories
  • 9g Fat
  • 28g Carbs
  • 13g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 4 Servings
  • 239 Calories
  • 9g Fat
  • 28g Carbs
  • 13g Protein
  • 12-15 Mins Total Time
  • 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
Recipe adapted from forksoverknives.com

Nourishment Note

Instructions

  • 4 Servings
  • 239 Calories
  • 9g Fat
  • 28g Carbs
  • 13g Protein
  • 12-15 Mins Total Time
  • 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.

Recipe adapted from forksoverknives.com

Allergen Swap

  • EEggs

    Omit the eggs in this dish.

  • GGluten

    Oats are naturally gluten-free. For those with celiac disease look for certified gluten-free oats.

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