Recipe | Vegetarian Mexicana Brekkie Bowl

20.09.18 Eat Blog SumoSalad

Want to start the day right this weekend? Fuel yourself up for some greatness by creating this awesome Mexican breakfast at home. Packed with all sorts of goodies for your mind and body, including eggs, a great source of protein and omega3 fatty acids!

Vegetarian Mexicana Brekkie Bowl

Time: 30 mins
Serves: 2

Mexican Bean Salsa

  • 250g Roma tomatoes – diced
  • 20g Red onion – finely diced
  • 60g 4 bean mix – 100g Tinned corn
  • 10g Chopped coriander
  • 10g Chopped parsley
  • 10ml Lemon juice


  • 200g Cooked brown rice
  • 40g Finely shredded kale
  • 60g Honey coriander dressing


  • 80g Avocado
  • 80g Grilled Haloumi
  • 2 Whole boiled eggs, peeled and cut in half
  • 200g Mexican bean salsa
  • 2x 12“ Tortilla – Toasted lightly



1. To make Mexican bean salsa, mix all together in a small bowl, mix makes enough for 2 serves.

2. To make the base toss the kale and brown rice in a bowl with the salad dressing and mix well.

3. Layer the rice mix in 2 salad bowls, then top neatly with the avocado, haloumi, salsa and egg.

4. Tear the toasted tortilla in half and place on the top to serve.

You can find this recipe and more in our free Flexitarian Cook Book. Click here to learn more


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