Mexican Breakfast Bowls
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(9)
Ingredients
4 servings
- ½ an onion- diced
- 1 sweet potatoes (or yams) – diced into ½ inch cubes -about 2 cups
- 2 tablespoons oil
- generous pinch salt, pepper, chili powder
- 1 ½ cups cooked black beans ( or one can drained), heated and seasoned with 1 teaspoon cumin, chili powder and a pinch of salt.
- 2 cups Turkey Chorizo ( optional) or sub regular chorizo or vegan chorizo
- 4 Eggs
- Garnish: Avocado, cilantro, scallions, hot sauce, sour cream
- Other toppings: diced tomato, sautéed bell pepper or zucchini or other veggies
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Preparation
Step 1
Toss onion and sweet potato with the oil, season with salt, pepper and chili powder and roast on a parchment lined baking sheet in a 400F oven until tender, about 20 minutes. (Alternatively, sear in a skillet over medium heat, stirring occasionally for 10-15 minutes.)
Step 2
If making chorizo, cook it with a little oil, browning it and breaking it apart into crumbles.
Step 3
Heat the black beans, season with salt, chili pepper, and cumin.
Step 4
Prepare the eggs to your liking– either scrambled, over easy, sunny side up, or poached.
Step 5
Once the sweet potatoes are cooked, divide among 4 bowls. Divide the chorizo and black beans. Top with the eggs, avocado slices, cilantro and scallions. Add fresh tomatoes if in season.
Step 6
Serve with your favorite hot sauce and a dollop of sour cream.
Step 7
Save recipe for the next time?
