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Roasted Sweet Potato, Black Bean, and Chorizo Breakfast Bowls
Roasted Sweet Potato, Black Bean, and Chorizo Breakfast Bowls
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate your breakfast with a flavorful bowl of roasted sweet potatoes, black beans, and chorizo.
Ingredients:
  • 2 sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon salt
  • 1 (15.5 ounce) can black beans, undrained
  • 0.25 teaspoon garlic powder
  • 1 pound fresh Mexican chorizo sausage, casing removed
  • 1 tablespoon butter, or as needed
  • 4 eggs
  • 2 avocados - peeled, pitted, and sliced
Instructions:
  • Preheat the oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
  • In a medium bowl, toss sweet potatoes with olive oil, cumin, and salt until well coated. Spread mixture evenly on the baking sheet.
  • Roast in the preheated oven, stirring halfway through, until beautifully browned and fully cooked, for 18 to 20 minutes.
  • In a small saucepan over medium-low heat, warm black beans with cumin, salt, and garlic powder for 8 to 10 minutes. Keep warm.
  • In a large skillet over medium-high heat, cook chorizo until browned, breaking up any large clumps, for 5 to 6 minutes. Use a slotted spoon to transfer chorizo to a paper towel-lined plate. Keep about 1 tablespoon of grease in the skillet, adding butter if necessary.
  • Crack eggs into a sizzling skillet and cook until whites are firm and yolks are cooked to your liking, for 3 to 5 minutes.
  • Distribute sweet potatoes, black beans, chorizo, and avocados evenly into 4 bowls, then add a fresh egg on top of each.

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