Hearty Breakfast Bowls featuring Sweet Potatoes, Black Beans, and Chorizo

Why You'll Love This Recipe

Loaded with bold flavors and hearty ingredients that keep you full and energized all morning. The combination of sweet potatoes and black beans adds a great mix of sweetness and earthiness, while the chorizo brings a spicy kick. It’s a balanced meal that’s both comforting and nutritious.

Cooking Advice

- Cook the sweet potatoes until they are tender but still hold their shape for the best texture.
- Drain and rinse the black beans well to reduce excess sodium and improve flavor.
- Use a cast-iron skillet to crisp up the chorizo nicely and enhance its smoky taste.

Step 1

Warm your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Toss the sweet potatoes with olive oil, cumin, and a pinch of salt in a bowl, then spread them out evenly on the baking sheet. Pop them in the oven and roast for about 18 to 20 minutes, giving them a good stir halfway through so they brown nicely.

Step 2

While the sweet potatoes are roasting, warm up the black beans in a small saucepan over medium-low heat. Add cumin, salt, and garlic powder, and let everything heat through for about 8 to 10 minutes. Keep them warm until you’re ready to serve.

Step 3

Brown the chorizo in a large skillet over medium-high heat. Break it up as it cooks, and once it’s nicely browned (around 5 to 6 minutes), scoop it out with a slotted spoon onto a paper towel to drain. Leave about a tablespoon of the flavorful grease in the pan—if you need a bit more fat for cooking the eggs, toss in a little butter.

Step 4

Now crack the eggs into the skillet and cook them until the whites are set and the yolks are just how you like them, usually 3 to 5 minutes.

Step 5

To assemble, divide the roasted sweet potatoes, black beans, chorizo, and sliced avocado among four bowls. Top each one with a cooked egg, and you’re ready to dig in!

Best Serving Ideas

Serve with a dollop of sour cream or Greek yogurt to add creaminess and balance the spice. Fresh avocado slices or a sprinkle of chopped cilantro can add freshness. A squeeze of lime juice right before eating brightens the flavors beautifully.

How To Store For Later

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the sweet potatoes from becoming mushy. You can also freeze portions for up to 2 months; just thaw overnight before reheating.