Breakfast Burrito Bowl of Champions



Hola! Once again, I am back from a long hiatus… Truth is I recently got back from Mexico, and then there was St Patrick’s Day, and then I ran a half-marathon, and overall I’ve just had so many pre-graduation things to do that my blog has been slipping through the cracks of my schedule. But all good things come to those who wait and so I finally picked up the slack and took a 30 minute break today to share this post with you.


Let me preface this by saying that Mexico was amazing! I had so much fun with my friends and had a relaxing time by the beach. But because this is a food blog, I’ll just share a couple memorable food-related experiences I’ve had. First and foremost, there was Pepe’s Tacos. Pepe’s became part of our daily routine, as it was conveniently located 3 blocks away from the place we were staying. It was open all day, everyday and offered a wide range of tacos that had us drooling. The chorizo one won the contest for me, but the bbq pork surely came in as a close second. The second thing on my list was the guacamole. Made from freshly mashed avocados with a generous handful of cilantro, it was the bomb! Probably had some at every meal (YOLO). The third highlight, and not the least, was a freshly cracked coconut, from which I drank the water, and then proceeded to eat the fruit, thinly sliced and drizzled in freshly squeezed lime juice, Tajine spice, and sea salt. Honestly one of the best snack I’ve ever had (the beachy scenery also definitely helped!). Finally, the tamales were a pleasant surprise I didn’t think I’d particularly like. Tasted a little like squeezed polenta, but it was tasty.

DSC_0705  DSC_0701

Now back in Philly, I’m not ready to let go of my”strictly guac and chips” diet just yet. In fact, I think I might be experiencing withdrawal symptoms… So to celebrate the end of a great Spring Break and warm up despite the Philly snow, I made my own burrito bowl. This bowl is inspired by my favorite taco joint in West Philly, which only serves delicious breakfast burritos on weekends, as well as my time spent in Mexico. What makes it special? Fresh guac’ to start with, but also delicious roasted spicy chickpeas and sweet potatoes. I love black beans, but I really wanted to try using chickpeas instead. They brought a slight kick and crunchiness that I particularly liked!


Many things have happened since I last posted, so I’ve got a bunch of really cool posts in the works for you. These will include references to (among others): my newfound love for tofu (honestly a revelation), carbs on carbs on carbs as part of my half-marathon training, zoodles (as a snack in between my carbo-loading), fresh ceviche and many others. I’m also super excited about Spring because it’s my favorite season in terms of produce so expect lots of fresh and tasty seasonal recipes (farmer’s market here I come!). Bon appétit!


Total time: 20 minutes


  • 1 small sweet potato (cubed, roasted, leftover)
  • 2 eggs
  • 1/2 tomato
  • 1/2 avocado
  • 1/4 cup chopped onions
  • 1/2 cup chickpeas
  • 1/2 lime
  • a dash of paprika
  • a dash of Cayenne pepper
  • olive oil
  • sea salt and freshly ground black pepper
  • fresh cheese crumbles (optional)


  1. Heat some olive oil in a pan and add the onions with a good pinch of salt. Let them sweat and turn brown.
  2. Meanwhile prepare the other garnishes. Dice the tomato into small chunks, and mash the avocado. Dress with a fresh squeeze of lime juice, and some salt and pepper. Set aside.
  3. Add the chickpeas and spices to the pan, and give it all a good stir. Let them brown with the onions. Then, add the sweet potatoes and give them a stir to quickly reheat them.
  4. Bring another pot to low heat, add some olive oil (or butter) and crack the eggs in. Slowly whisk them into a fluffy scramble.
  5. Divide the garnishes evenly into a bowl, and dress with sriracha (or any hot sauce), some more lime juice, a few fresh cheese crumbles (cotija, feta…) and some black pepper. Enjoy!


“Burrito pour un “Petit-Déjeuner des Champions”


Temps Total: 20 minutes


  • 1 petite patate douce rôtie (en cubes, restes)
  • 2 œufs
  • 1/2 tomate
  • 1/2 avocat
  • 1/4 oignon blanc
  • 1/2 tasse de pois chiches
  • 1/2 citron vert
  • une pincée de paprika
  • une pincée de piment de Cayenne
  • huile d’olive
  • sel de mer et poivre noir
  • fromage frais émietté (cotija, feta…) (optionnel)



  1. Faites chauffer de l’huile dans une poêle, et ajoutez l’oignon émincé avec une bonne pincée de sel. Laissez le suer et dorer à feu vif.
  2. Pendant ce temps, préparez les autres garnitures. Coupez la tomate en petits dés et écrasez l’avocat. Garnissez les avec un peu de jus de citron vert, du sel et de poivre. Réservez.
  3. Une fois les oignons bruns, ajoutez alors les pois chiches et les épices et mélangez le tout. Laissez les brunir à leur tour. Ajoutez enfin les cubes de patates douce pour les réchauffer.
  4. Faites chauffer de l’huile (ou du beurre) à feu doux dans une autre casserole. Cassez les œufs et brouillez les en remuant sans arrêt.
  5. Servez le tout en répartissant les garnitures dans un bol. Garnissez avec un peu de sriracha (ou autre sauce piquante), le reste du jus de citron, quelques miettes de fromage frais et un tour de poivre noir supplémentaire. Bon appétit!

3 thoughts on “Breakfast Burrito Bowl of Champions

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