Mexican Fiesta Breakfast Bowl
Breakfast bowls ideas with eggs
Servings: 4
Equipment
- Baking Sheet Pan
- Oven
Ingredients
- ½ Onion diced
- 1 Sweet potato or yams diced into ½ inch cubes (about 2 c)
- 2 T Oil
- Generous pinch of salt pepper, chili powder
- 1 ½ c Cooked black beans heated and seasoned with:
- 1 t Cumin chili powder, and pinch of salt
- 2 c Turkey chorizo optional, regular chorizo or vegan chorizo
- 4 Eggs
- Garnish: avocado cilantro, scallions, hot sauce
- Other toppings: diced tomato sauteed bell pepper, zucchini or other veggies
Instructions
- Peel and dice the sweet potato. Dice the onion.
- 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.)
- If making chorizo, cook it with a little oil, browning it and breaking it apart into crumbles.
- Heat the black beans, season with salt, chili pepper, and cumin.
- Prepare the eggs to your liking– either scrambled, over easy, sunny side up, or poached.
- 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.
Nutrition
Calories: 391kcal | Carbohydrates: 29g | Protein: 29g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 735mg | Potassium: 758mg | Fiber: 8g | Sugar: 4g | Vitamin A: 8117IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 3mg