BLT Bowls

5 from 2 votes
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 (15 oz.) can black beans, drained and rinsed
  • 1 ½ cups corn, fresh or frozen
  • kosher salt and cracked black pepper
  • 2 medium avocados
  • 5 cups baby arugula or mixed greens (about 5 oz.)
  • 4 large eggs (optional)


  • ¼ cup plain Greek yogurt
  • ¼ cup mayonnaise or sour cream
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons finely chopped fresh cilantro
  • 1 clove garlic, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper


  • Place 6 slices bacon in a large skillet and cook over medium heat until browned and crisp.
  • Prepare the dressing. Place in a small bowl or mason jar, ¼ cup yogurt, ¼ cup mayonnaise, 2 tablespoons apple cider vinegar, 2 tablespoons cilantro, 1 clove minced garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Whisk (or shake) to combine; season to taste with salt and pepper and set aside.
  • Transfer the cooked 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 cups 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 arugula to a big serving bowl. Scatter bean and corn mixture 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.


  • Serve with “buttered toast croutons.” It’s as simple as toasting bread, buttering it, and cutting it up into squares to complete this meal.



  • Make the dressing and store in a mason jar or airtight container in the fridge.
  • Halve the tomatoes and cut the corn kernels off the cob (if using fresh) – store in airtight bag or container in the fridge.


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