BLT Bowls

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4


  • 6 slices thick cut bacon
  • 1 cup grape tomatoes halved
  • 1 can black beans drained + rinsed
  • 1 ½ cups corn fresh or frozen
  • 2 avocados medium
  • 5 cups baby arugula
  • 4 eggs large


  • ¼ cup plain greek yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh cilantro
  • 1 clove garlic minced


  • Place 6 slices bacon in a large skillet and cook over medium heat until browned and crisp. Meanwhile, prep the dressing.
  • Place ¼ cup greek yogurt, ¼ cup mayonnaise, 2 tablespoon apple cider vinegar, 2 tablespoons fresh cilantro, 1 minced garlic clove, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper  in a small bowl or mason jar and whisk (or shake) to combine; season to taste with salt and pepper as needed and set aside.
  • Transfer the crisped bacon on a paper towel-lined plate. Return the skillet to the heat and add 1 cup halved grape  tomatoes, 1 can beans and 1 ½ cup corn. Season with a pinch of salt and pepper and cook until everything is warmed through, about 2 minutes. Meanwhile, dice 2 medium avocados and season with a pinch of salt and pepper.
  • Add 5 cups greens to a big serving bowl. Transfer the bean and corn mixture and scatter evenly over greens; set aside.
  • In the same skillet, fry 4 eggs.
  • Drizzle the dressing over the greens and gently toss to combine. Once everything is nicely coated, taste to make sure it’s well seasoned, if needed add another pinch of salt and pepper.  Top with the avocado and crumbled bacon and toss gently before dividing the salad among 4 bowls, topping each with a fried egg.


Calories: 705kcal | Carbohydrates: 40g | Protein: 24g | Fat: 52g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 531mg | Potassium: 1213mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1487IU | Vitamin C: 22mg | Calcium: 119mg | Iron: 4mg