Roasted Sweet Potato, Black Bean, and Chorizo Breakfast Bowls

Try these breakfast bowls with roasted sweet potatoes, black beans, and chorizo if you want to change up your morning routine.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 826 Calories

Ingredients

• 4 large eggs
• 1 tablespoon olive oil
• 2 avocados - peeled, pitted, and sliced
• 2 sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 (15.5 ounce) can black beans, undrained
• 1 pound fresh Mexican chorizo sausage, casing removed
• 1 tablespoon butter, or as needed (Optional)
• 0.5 teaspoon salt
• 0.5 teaspoon ground cumin
• 0.25 teaspoon garlic powder

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.

Step 3

Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.

Step 4

Make potatoes: Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.

Step 5

Meanwhile, make beans: 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.

Step 6

Meanwhile, make chorizo: Cook chorizo in a large skillet over medium-high heat, breaking up any large clumps, until browned, 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.

Step 7

Cook eggs: Crack eggs into grease-butter mixture in the skillet and cook until whites are set and yolks reach desired doneness, 3 to 5 minutes.