Cheezy Breakfast Burrito in A Bowl

Cheezy Breakfast Burrito in A Bowl

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Dietician, Whitney Stuart's, current favorite way to enjoy Core and Rind is drizzled over a deconstructed breakfast burrito. Crispy sweet potatoes, creamy avocado and freshly fried eggs all topped with some dairy free cheese sauce? We're drooling already.


Cheezy Breakfast Burrito in A Bowl

Whole30, dairy-free, gluten-free and vegetarian

Servings: 2

  • 1 sweet potato, diced
  • ¼ tsp garlic powder
  • ¼ tsp cumin
  • 2 cups spinach
  • 4 eggs, fried or scrambled 
  • 1 roma tomato, diced
  • 1 avocado, sliced 
  • ¼ cup cilantro 
  • ¼ cup Core and Rind Cashew Cheesy Sauce, warm 
  • Salt and pepper to taste 
  • Avocado or olive oil


  1. Peel and cube sweet potato into ½ cubes. Toss with 1-2 tbsp olive oil, garlic powder, cumin and a pinch of salt and pepper. Air-fry at 400 for 10-12 minutes or bake at 425 for 20-30 minutes in the oven.
  2. Meanwhile, in a small skillet, drizzle lightly with olive oil. Saute the spinach until wilted and remove.
  3. In the same skillet, spray with oil and turn up to medium-high heat. Crack your eggs into the skillet and fry until crispy.
  4. Dice tomato and cilantro, and then mix well. Slice avocado into thin strips.
  5. In a bowl, serve about ½ of the sweet potato hash.
  6. Assemble your bowl by adding the spinach and eggs, followed by the tomato, cilantro and avocado.
  7. Drizzle with half of the Core and Rind queso.
  8. Sprinkle with salt and pepper, and enjoy! 


Need some ideas on how to incorporate Core and Rind into your Cinco de Mayo fiesta? No problemo! 

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