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Roasted Sweet Potato, Black Bean, and Chorizo Breakfast Bowls

Breakfast 🍳 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Sugar-FreeGluten-FreeComfort-Food

Roasted sweet potatoes pair with smoky chorizo, warm spiced black beans, and creamy avocado for a satisfying breakfast bowl. Each serving is crowned with a freshly cooked egg, bringing rich, savory depth and a balance of textures. Perfect for a hearty weekend brunch or a flavorful start to busy mornings.

  • Prep15 mins
  • Cook25 mins
  • Serves4
  • DifficultyEasy
Roasted Sweet Potato, Black Bean, and Chorizo Breakfast Bowls
  1. 1

    Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

  2. 2

    Make potatoes: In a medium bowl, combine sweet potatoes, olive oil, cumin, and salt, then spread them evenly on the prepared baking sheet.

  3. 3

    Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.

  4. 4

    Meanwhile, make beans: In a small saucepan over medium-low heat, combine black beans, cumin, salt, and garlic powder. Heat until warmed through, 8 to 10 minutes, and keep warm.

  5. 5

    Meanwhile, make chorizo: Cook chorizo in a large skillet over medium-high heat, breaking up any large clumps, until browned, 5 to 6 minutes. Using a slotted spoon, transfer the chorizo to a paper towel-lined plate. Reserve about 1 tablespoon of grease in the skillet, adding butter as needed to make up the difference.

  6. 6

    Cook eggs: Crack eggs into the grease-butter mixture in the skillet and cook until the whites are set and the yolks reach your desired doneness, 3 to 5 minutes.

  7. 7

    Divide sweet potatoes, drained black beans, chorizo, and avocados among 4 bowls, then top each bowl with an egg.