Mexican Vegan Breakfast Bowl
- Plantiful Palate
- Apr 29, 2023
- 5 min read
Updated: 3 days ago
This Mexican vegan breakfast bowl is the kind of morning meal that transforms ordinary days into something special: crispy golden-spiced potatoes, perfectly seasoned black beans, fresh tomato salsa, creamy avocado, and fluffy cilantro-lime rice come together in one gorgeous, colourful bowl. Whether you're exploring vegan breakfast recipes, searching for satisfying vegan Mexican recipes, or need plant-based recipes that deliver sustained energy, this delivers spectacularly.
What makes this exceptional is the perfect balance of indulgence and nourishment, making it ideal for vegan recipes and lacto-vegetarian recipes alike. Crispy potatoes and protein-rich beans keep you full for hours, whilst fresh salsa, avocado, and cilantro add brightness that makes every bite exciting rather than heavy.
Recipe:
Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Ingredients:
For the Cilantro-Lime Rice
1 cup long-grain white rice, rinsed
2 cups water
½ tsp salt
Zest and juice of 1 lime
3 tbsp fresh cilantro, chopped
1 tbsp olive oil
For the Crispy Spiced Potatoes
3 medium potatoes (500g), cubed into 1.5cm pieces
3 tbsp olive oil
1½ tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp chili powder
¾ tsp salt
¼ tsp black pepper
For the Seasoned Black Beans
1 tin (400g) black beans, drained and rinsed
1 tbsp olive oil
2 garlic cloves, minced
½ tsp cumin
¼ tsp smoked paprika
Salt and pepper to taste
2 tbsp cilantro, chopped
Squeeze of lime juice
For the Fresh Salsa (Pico de Gallo)
3 medium tomatoes, deseeded and finely diced
½ small red onion, finely diced
3 tbsp cilantro, chopped
Juice of 1 lime
¼ tsp salt
For Assembly
2 ripe avocados, sliced into fans
2 large tomatoes, cut into wedges
1 cup shredded lettuce
3 tbsp pepitas (pumpkin seeds), toasted
Fresh cilantro sprigs
Lime wedges for serving
Method:
Step 1: Cook the Cilantro-Lime Rice
Rinse the rice in a fine-mesh sieve under cold running water until the water runs completely clear to remove excess starch for fluffy grains.
In a medium saucepan with a tight-fitting lid, combine the rinsed rice, water, and salt. Bring to a vigorous boil over high heat, then immediately reduce to the lowest setting. Cover tightly and cook for 15 minutes without lifting the lid.
Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork, then stir in the lime zest, lime juice, cilantro, and olive oil. The rice should be fluffy and fragrant. Keep warm until serving.
Step 2: Make the Crispy Spiced Potatoes
Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper. Position the rack in the upper third for maximum crispiness.
Cut potatoes into uniform 1.5cm cubes. In a large bowl, whisk together the oil and all spices, then toss with potatoes until every cube is completely coated.
Spread potatoes across the baking sheet in a single layer without touching, crowded potatoes steam rather than crisp. Roast for 30-35 minutes, flipping halfway through, until deep golden-brown with crispy edges. If needed, give them an extra 5 minutes for maximum crispiness.
Step 3: Prepare the Seasoned Black Beans
Heat olive oil in a medium saucepan over medium heat. Add garlic and cook for 30-45 seconds until fragrant, watching carefully to avoid burning.
Add beans, cumin, paprika, salt, and pepper. Stir to coat evenly and cook for 5-7 minutes until heated through. If dry, add a tablespoon or two of water—they should be moist and glossy. Remove from heat and stir through cilantro and lime juice. Taste and adjust seasoning generously.
Step 4: Make the Fresh Tomato Salsa
Cut tomatoes in half and squeeze gently over the sink to remove seeds and watery pulp, preventing watery salsa. Dice the flesh finely.
Combine diced tomatoes, red onion, cilantro, lime juice, and salt in a bowl. Mix well and let sit for 10-15 minutes to allow flavours to meld.
Step 5: Toast Pepitas and Prepare Fresh Components
Toast pepitas in a dry pan over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Transfer immediately to a bowl.
Just before serving, slice avocados into fans and squeeze lime juice over them to prevent browning. Cut fresh tomatoes into wedges and shred lettuce into ribbons.
Step 6: Assemble the Bowls
Divide rice evenly among four wide, shallow bowls. Arrange components in distinct, colourful sections around each bowl: crispy potatoes, black beans, fresh salsa, fanned avocado slices, tomato wedges, and shredded lettuce.
Scatter toasted pepitas over the entire bowl and tuck in fresh cilantro sprigs. Place lime wedges on the edge for squeezing. Serve immediately whilst potatoes are hot and crispy.
Additional Tips:
Don't crowd potatoes on the baking sheet—give them space for maximum crispiness
Rinse rice thoroughly until water runs clear for fluffy, separate grains
Prepare components ahead and store separately for quick weekday assembly
Season beans generously; they need proper seasoning to taste great
Let salsa sit 10-15 minutes before serving for flavours to develop
Alternative Cooking Methods
Air Fryer Crispy Potatoes
For incredibly crispy potatoes with less oil, toss the seasoned potato cubes with just 1½ tablespoons oil instead of 3. Cook in a preheated air fryer at 200°C for 15-20 minutes, shaking the basket every 5 minutes for even cooking. They'll be golden, crispy, and use less oil, perfect for lighter mornings.
Stovetop Crispy Potatoes
If you don't want to heat the oven, make stovetop potatoes instead. Boil the cubed potatoes for 5-6 minutes until just tender, drain thoroughly and let steam dry for 2 minutes. Heat oil in a large frying pan over medium-high heat, add potatoes in a single layer (work in batches if needed), and cook undisturbed for 4-5 minutes per side until golden and crispy. Toss with the spice mixture after cooking.
Rice Cooker Simplicity
Use a rice cooker for completely hands-off rice. Rinse rice, add to the cooker with water and salt, and let it do its work. Once done, add the lime, cilantro, and oil, fluff, and it's perfect. This frees up your attention for the other components.
Instant Pot Method
Make the beans from dried in the Instant Pot for ultimate flavour and texture. Soak 200g dried black beans overnight, drain, add to the Instant Pot with 720ml water and aromatics, cook on high pressure for 25 minutes, natural release for 10 minutes. Season after cooking. They're creamier and more flavourful than tinned.
Meal Prep Bowls
Prepare all components on Sunday, store separately in airtight containers, and assemble cold meal-prep style bowls for grab-and-go breakfasts or lunches throughout the week. Keep the avocado and lettuce separate until serving for freshness.
Breakfast Burrito Transformation
Use all the same components but wrap them in large flour tortillas instead of serving in bowls. Perfect for eating on the go or feeding a crowd. Add vegan cheese and grill the burritos for extra indulgence.
Nachos Variation
Spread tortilla chips on a baking sheet, top with the beans, potatoes, and vegan cheese, bake until the cheese melts, then add all the fresh components (salsa, avocado, lettuce, cilantro) on top. Breakfast nachos are always a winning idea.
Allergy information / alternatives:
Naturally gluten-free, soy-free, and nut-free
Cilantro-haters: substitute parsley or omit
Low-FODMAP: skip onion and use garlic-infused oil
Nightshade-free: omit tomatoes/peppers, add roasted courgette or squash
Nutritional Information (per serving):
Per Bowl (1 of 4):
Calories: 485 kcal
Protein: 14g
Carbohydrates: 68g
Fat: 19g (3g saturated)
Fibre: 13g
Sugar: 5g
Sodium: 420mg
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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