Gluten-Free Cuban Breakfast Bowl with Black Beans and Avocado

Instructions

1. 1Rinse the 1 can (about 425 g) black beans in a fine-mesh sieve under cool running water until the water runs clear, then drain them very well. Cut the 2 medium avocados into 1.27 cm cubes. Finely dice the 1/4 medium red onion.
2. 2Place a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 1 tablespoon olive oil. Once the oil is shimmering, add the rinsed and drained black beans, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon chili powder, and 1/4 teaspoon salt. Cook for 5 minutes, stirring occasionally, until the beans are heated through and fragrant.
3. 3While the beans cook, place a separate 20.32 cm or 25.4 cm non-stick skillet over medium heat (176.7°C / 175°C). Carefully crack the 4 large eggs into the skillet. Cook for 3-5 minutes, or until the whites are completely set and the yolks are cooked to your desired firmness.
4. 4Heat a third 25.4 cm skillet over medium-high heat (190.6°C / 190°C). Add the 4 cups cauliflower rice to the hot skillet. Cook for 5 minutes, stirring frequently, until the cauliflower rice is tender and heated through.
5. 5Divide the cooked 4 cups cauliflower rice evenly among 4 serving bowls. Spoon the seasoned black beans over the cauliflower rice in each bowl. Arrange the diced 2 medium avocados and diced 1/4 medium red onion on top of the beans. Carefully place one fried 4 large eggs on top of the black bean mixture in each bowl. Drizzle each bowl with 1/2 tablespoon of the 2 tablespoons lime juice. Sprinkle the 2 tablespoons fresh cilantro evenly over all 4 bowls before serving.

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