Mexican Breakfast Burrito Bowls
Ingredients
The base
-
½
an onion
diced
-
1
sweet potato
diced into ½ inch cubes (about 2 cups)
-
2
tablespoons
oil
-
a generous pinch
salt
-
a generous pinch
pepper
-
a generous pinch
chili powder
The protein
-
1½
cups
cooked black beans (or one can drained), heated and seasoned with 1 teaspoon cumin, chili powder and a pinch of salt
-
2
cups
Turkey Chorizo (optional) or sub regular chorizo or vegan chorizo
-
4
Eggs
The toppings
-
to taste
Avocado
-
to taste
cilantro
-
to taste
scallions
-
to taste
hot sauce
-
to taste
sour cream
-
to taste
diced tomato, sautéed bell pepper or zucchini or other veggies
Instructions
- Preheat the oven to 400°F and toss the onion and sweet potato with oil and seasonings, then roast until tender, about 20 minutes.
- If making chorizo, cook it in a skillet with a little oil until browned and crumbled.
- Heat the black beans and season them with salt, chili powder, and cumin.
- Prepare the eggs to your liking (scrambled, poached, etc.).
- Once the sweet potatoes are cooked, divide them among 4 bowls and add the chorizo and black beans.
- Top each bowl with eggs, avocado, cilantro, and scallions, adding fresh tomatoes if in season.
- Serve with hot sauce and a dollop of sour cream.
Nutrition Facts (estimated)
Servings
4
Calories
442
Total fat
22.1g
Total carbohydrates
37.2g
Total protein
25.7g
Sodium
508.2mg
Cholesterol
225.1mg
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