Creole Spiced Pinto Bean and Pearl Couscous Breakfast Bowl

This colorful bowl of Creole Spiced Pinto Bean and Pearl Couscous is full of zesty flavor and packed with plant-based protein and fiber, making a perfect breakfast (or dinner) that will keep you full for hours. If you prefer, you can swap the cauliflower for broccoli. This hearty meal is both delicious and easy, coming together in less than 30 minutes and can be made using a single pan or skillet.

This recipe comes to us from Sara Tercero of Better Food Guru. Sara is a member of The Meatless Monday Culinary Advisory Council.

For more recipes with couscous, click here.

Prep time: 10 minutes

Cook time: 20 minutes

Serves 2

Ingredients:

• 2 cloves garlic, minced
• 1 tbsp. coconut oil
• 1/2 red onion, diced
• 1 can pinto beans, drained and rinsed
• 1/4 cup pearl couscous, dry
• 3/4 cup water
• 2 cups cauliflower, cut in florets
• 1 red or orange bell pepper, seeded and diced
• 6 cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• 1 tbsp. creole seasoning
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 1 stalk green onion, chopped

Directions:

1. Heat a pan with a bit of oil (or water if oil free) over medium heat. Add the onions and garlic and cook for 3-4 minutes, stirring occasionally, until fragrant.

2. Add the cauliflower, bell peppers, salt and smoked paprika and cook for 6-8 minutes until cauliflower gets some color and bell peppers are getting soft.

3. Add pinto beans, couscous, water, and creole seasoning and cover. Bring to a boil and lower the heat. Simmer for 10 minutes until couscous has absorbed the water.

4. Last, toss in the cherry tomatoes, cilantro and green onion.

5. Serve and enjoy!

Note: Serve with your favorite salsa, ripe avocado and/or fresh spinach.