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

Ingredients 0/12

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!