How to Build the Ultimate Healthy Breakfast Bowls

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado, ripe
  • 1 cup Black beans black beans, canned
  • 2 Rainbow chard, leaves leaves
  • 1/4 Red onion
  • 1 Sweet potato, medium

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 1 Rojo's fire roasted salsa

• Baking & Spices

  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Grapeseed oil or olive oil

• Dairy

  • 1 Cheese, grated

Found on theroastedroot.stfi.re

Description

Directions

• Heat the oil over medium heat and add the chopped sweet potato, onion, and sea salt. Cover and cook until vegetables are beginning to soften, about 5 to 8 minutes. Remove the cover and continue cooking, stirring occasionally, until potato is crispy on the outside and cooked through, about 10-12 minutes more.
• While the potatoes are cooking, heat the black beans in a small pot until hot.
• Add the greens to the skillet with the potato, cover, and cook until wilted, about 2 minutes. Taste the potatoes for flavor and season with sea salt. Note: you can also add spices like chili powder, cumin, and/or garlic powder.
• A few minutes before the potatoes are finished cooking, prepare the eggs as desired. If making a scramble, crack the eggs into a bowl and whisk well. Pour evenly over the vegetables and allow them to sit for 2 minutes before flipping with a spatula. Allow eggs to sit another minute or two before flipping again. Continue cooking until eggs are cooked through.
• Load up 2 to 3 bowls with desired amount of black beans, veggies, and eggs. Top with cheese, sliced avocado, salsa, and/or any other toppings of choice. Enjoy!