The range of flavors and textures in these breakfast bowls make them a refreshing variation from the norm. The best chorizo is homemade or bought, but you are welcome to use your preferred brand. Before adding the egg, you might also combine the sweet potatoes, black beans, chorizo, and avocados. Cotija cheese, cilantro, and chipotle spicy sauce are my go-to toppings for mine.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 (15.5 ounce) can black beans, undrained
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 pound fresh Mexican chorizo sausage, casing removed
- 1 tablespoon butter, or as needed (Optional)
- 4 eggs
- 2 avocados – peeled, pitted, and sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
- Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
- Meanwhile, combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.
- Brown chorizo in a large skillet over medium-high heat, breaking up any large clumps, for 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.
- Crack eggs into the skillet and cook until whites are set and yolks reach the desired doneness, 3 to 5 minutes.
- Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.
Nutrition Facts
| Calories | 826 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 291 mg |
| Dietary Fiber | 19 g |
| Protein | 35 g |
| Saturated Fat | 6 g |
| Sodium | 2072 mg |
| Sugars | 7 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
This made a beautiful breakfast. I added some corn and used plant based chorizo crumbles and no one knew the difference. Also topped with shredded Monterey Jack cheese and some fresh cilantro. A few green onions would probably be a nice add as well.
Delicious! Didn’t have chorizo, but had linguiça so I used that. Added in some smoked sweet paprika with the sweet potatoes and topped with red onions Think I just found a new go-to brunch recipe!
We really enjoyed this breakfast bowl! I didn’t consider adding roasted sweet potato for a breakfast dish before and it was delicious. I substituted the black beans for fresh chopped tomato & added a little fresh cilantro.
LOVED this! Very clean eating. I added cheese & onions to the eggs and didn’t have any sweet potato. Still loved it!
Made just as listed. Delicious!
I made this for a lunch and had pre-cooked the chorizo sausage. I added cooked quinoa to the bottom of the bowl and mounded the various veges, meat and egg on top. We also added a fiesta blend and cojita cheese and a fresh salsa on top. Excellent lunch!
added a fresh pico de gallo and motz cheese