Mexican Breakfast Bowls

  • 3 tablespoons olive oil
  • 1 lb. sweet potatoes, peeled and diced
  • 1 tablespoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • 1 sweet pepper, thinly sliced
  • ½ sweet onion, thinly sliced
  • 1 (15 oz.) can black beans, drained and rinsed
  • 3-4 eggs
  • Kosher salt
  • Fresh cracked pepper
  • Diced avocado
  • Sliced green onion
  • Hot sauce

Preheat the oven to 450°F.

Spread the diced sweet potatoes in a single layer across a silicone mat-lined baking sheet. Drizzle with a couple tablespoons of the olive oil. In a small bowl, combine the cumin, chili powder, and garlic powder along with a generous pinch of salt and pepper. Sprinkle the sweet potatoes with about 3/4 of the seasoning mixture. Toss to coat the potatoes evenly.

Roast the sweet potatoes in the preheated oven for 20 minutes.

Add the prepared pepper and onion in a single layer over the sweet potatoes. Drizzle the pan with a couple tablespoons olive oil and sprinkle it all with the remaining seasoning mixture. Toss to coat everything evenly.

Increase the oven heat to 500°F and roast everything together for another 10 minutes.

While the veggies are roasting, cook your eggs to your preference (over medium is pictured).

Assemble bowls by dividing the roasted veggies and black beans evenly between your serving bowls. Slide an egg (or two) onto the top of each bowl. Garnish with the diced avocado, sliced green onion, and hot sauce.

  • Yields: 3-4 servings
  • Preparation Time: 45 minutes
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