Roasted Sweet Potato, Black Bean, and Chorizo Breakfast Bowls
Description
Try these breakfast bowls with roasted sweet potatoes, black beans, and chorizo if you want to change up your morning routine.
Ingredients
•
2 sweet potatoes, peeled and cut into 1/2-inch cubes
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1 tablespoon olive oil
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1/2 teaspoon ground cumin
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1/2 teaspoon salt
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1 (15 1/2 ounce) can black beans, undrained
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1/2 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon garlic powder
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1 pound fresh Mexican chorizo sausage, casing removed
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1 tablespoon butter, or as needed (Optional)
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4 large eggs
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2 avocados - peeled, pitted, and sliced
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Make potatoes: Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
3
Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
4
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.
5
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.
6
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.
7
Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.