Amaranth Huevos Rancheros Wonder Bowl

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I’m always racking my brain on how to make whole grains more fun for my husband and me to eat.  I fell like when I make breakfast or stir fry bowls, I always tend to stick to quinoa. And, although there is nothing wrong with it, this morning I wanted to try something different. This whole eating clean and uber healthy can be tricky at times when it comes to creating creative dishes to excite the taste buds. That’s when I discovered a new ancient grain: Amaranth.


Have you tried it? It’s really delicious!

Sure, Quinoa is the publicity hog when to comes to healthy gluten-free ancient grains. But, Amaranth is soon going to be taking over the spotlight.

This Ancient Aztec grain has more protein with 9 grams per cup, and it’s amino acid profile is as close to perfect as you can get for a protein source. It is also relatively high in calcium, iron, potassium, magnesium, and fiber. So, why wouldn’t you give it a try?

I love it’s mild, grassy flavor, making it a nutritious substitute for starchy bases like rice and polenta.

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I was really excited to cook this grain in my breakfast this morning, tapping into my Mexican heritage. This Amaranth Huevos Rancheros are really good. Amaranth to be an acquired taste due to its strong earthy flavor, this recipe flavors balanced each other out in this hearty breakfast bowl.

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What You’ll Need

3tsp coconut oil, divided
1 cup cooked amaranth
1/2 cup corn
1/4 tsp ground cumin
1/4 tsp garlic powder (or 1 garlic clove)
1/2 cup cilantro, chopped, plus mores for garnish
2 large eggs
2 radish, thinly sliced
1/2 haas avocado
1/4 onion, finely chopped
1 small tomato, finely chopped
juice from 1/4 lemon
salt, to taste
pepper, to taste

What You’ll Need To Know

Pico De Gallo: In a bowl combine onions, tomato, 1/4 cup cilanto, salt, and lemon juice and mix together

Amaranth Bowl: In a large nonstick skillet set over medium heat, warm 1 teaspoon of coconut oil and add amaranth, corn, garlic powder, and cumin. Cook, stirring occasionally until cumin is fragrant, about 3 minutes.

Remove from heat, stir in cilantro, season to taste with salt and pepper.

Adding the remaining 2 teaspoons of coconut oil to the skillet and cook eggs as desired. (I cooked mine sunny side up.)

Place egg on top of each bowl.

Divide radish, avocado, and pico de gallo salsa evenly between 2 bowls.

Garnish with cilantro and enjoy!

Recipe makes 2 servings.

I’m sure I’ll be cooking a lot with Amaranth from now on. Have you tried Amaranth? 

Hi, I’m Valerie!

I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.