Kidney Bean and Veggie Breakfast Scramble
A quick and hearty vegan breakfast scramble featuring protein-rich kidney beans and colorful vegetables, perfect for a low-calorie, high-protein start to your day.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
40g carbs
9g fat
Ingredients
For 4 servings
- 2 cups kidney beans
- 2 tablespoons olive oil
- 1 red bell pepper
- 2 cups spinach
- 1 onion
- 2 cloves garlic
- 1 teaspoon turmeric powder
- black pepper — to taste
- salt — to taste
Instructions
- 1
Drain and rinse the kidney beans and set aside.
- 2
Chop the red bell pepper, onion, and garlic.
- 3
Heat olive oil in a large skillet over medium heat.
- 4
Sauté onion and garlic until translucent, about 2 minutes.
- 5
Add bell pepper and continue to sauté for 3 minutes.
- 6
Add kidney beans and turmeric powder, stirring to combine.
- 7
Cook until beans are heated through, about 4 minutes.
- 8
Add spinach, and cook until wilted, about 1 minute.
- 9
Season with salt and black pepper to taste before serving.
Cook it this week.
NeatEat plans Kidney Bean and Veggie Breakfast Scramble — and the rest of your week — around your budget, groceries included.