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Roasted Sweet Potato, Black Bean, and Chorizo Breakfast Bowls

These breakfast bowls are a change from the usual and are loaded with various flavors and textures. Home- or store-made chorizo is best, but feel free to use your favorite brand. You may combine sweet potatoes, black beans, chorizo, and avocados before topping them with the egg. I like to top mine with cotija cheese, cilantro, and chipotle hot sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people

Equipment

  • 1 Baking Sheet For roasting sweet potatoes.
  • 1 Large Skillet For cooking chorizo and eggs.
  • 1 Small Saucepan For heating black beans.
  • 1 Medium Mixing Bowl For tossing sweet potatoes.
  • 1 Slotted Spoon For transferring chorizo.

Ingredients
  

Main

  • 2 sweet potatoes peeled and cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 1 15.5 ounce can black beans, undrained
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 pound fresh Mexican chorizo sausage casing removed
  • 1 tablespoon butter or as needed (Optional)
  • 4 large eggs
  • 2 avocados- peeled pitted, and sliced

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Make potatoes: Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
  • Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
  • 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.
  • 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.
  • 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.
  • Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.

Notes

For the sweet potatoes, ensure uniform cutting to promote even cooking and caramelization; avoid overcrowding the baking sheet. When cooking the chorizo, thoroughly render its fat for maximum crispiness. The reserved chorizo grease is essential for frying the eggs, adding a significant depth of flavor. If using a leaner chorizo, supplement with a bit more butter. To elevate the dish, finish with a squeeze of fresh lime juice and a generous scattering of finely chopped fresh cilantro. For an alternative presentation and texture, consider poaching or soft-boiling the eggs instead of frying.