Healthy Yummy Mexican Breakfast Bowls

• Gluten free

• Meat

  • 2 cups Turkey chorizo

• Produce

  • 1 1/2 cups Black beans, cooked
  • 1/2 Onion
  • 2 Sweet potatoes, small

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 generous pinch Salt

• Oils & Vinegars

  • 2 tbsp Oil

Found on feastingathome.com

Description

Ingredients

• ½ an onion- diced
• 2 small sweet potatoes (yams) - diced into ½ inch cubes ( optional) about 2 cups
• 2 tablespoons oil
• generous pinch salt, pepper, chili powder
• 1 ½ cups cooked black beans ( or one can drained), seasoned ( optional)
• 2 cups Turkey Chorizo ( optional) or sub cooked ground turkey
• 4 Eggs
• Garnish: Avocado, cilantro, scallions, hot sauce, sour cream
• Other toppings: diced tomato, sautéed bell pepper or zucchini, or other veggies

Directions

• Toss onion and sweet potato with the oil, season with salt, pepper and chili powder and roast on a parchment lined baking sheet in a 400F oven until tender, about 20 minutes. (Alternatively, sear in a skillet over medium heat, stirring occasionally for 10-15 minutes.)
• If making chorizo, cook it with a little oil, browning it and breaking it apart into crumbles.
• Heat the black beans, season with salt, pepper, and a pinch of cumin.
• Prepare the eggs to you liking-- either scrambled, over easy, sunny side up, poached.
• Once the sweet potatoes are cooked, divide among 4 bowls. Divide the chorizo and black beans. Top with the eggs, avocado slices, cilantro and scallions. Add tomatoes if in season.
• Serve with hot sauce and sour cream.