THE RECIPE JOURNAL · Breakfast
Savory Breakfast Bowls of Roasted Sweet Potatoes, Black Beans, and Chorizo
Start your morning with a hearty and flavorful dish that combines the sweetness of roasted sweet potatoes with spicy chorizo and protein-packed black beans. It’s a simple, satisfying way to fuel your day with vibrant colors and bold tastes.
FROM THE KITCHEN • Savory Breakfast Bowls of Roasted Sweet Potatoes, Black Beans, and Chorizo
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Toss the sweet potatoes with olive oil, cumin, and a pinch of salt in a bowl, then spread them out evenly on the baking sheet. Roast for about 18 to 20 minutes, giving them a good stir halfway through so they brown nicely.
02
Step 2
While the potatoes are roasting, warm up the black beans in a small saucepan with cumin, salt, and garlic powder over low heat until heated through. Keep them warm on the stove.
03
Step 3
Next, cook the chorizo in a large skillet over medium-high heat, breaking it up as it cooks, until it’s nicely browned, about 5 to 6 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate, leaving about a tablespoon of the grease in the pan. If you need, add a bit of butter to that skillet.
04
Step 4
Crack the eggs into the same skillet and cook them until the whites are set and the yolks are just how you like them, usually around 3 to 5 minutes.
05
Step 5
Finally, divide the roasted sweet potatoes, black beans, chorizo, and sliced avocado between four bowls. Top each with a cooked egg and enjoy!
Why you’ll love it
This dish brings together bold flavors and hearty ingredients in one bowl. It’s a satisfying meal that balances sweetness from the potatoes with the spicy kick of chorizo. Plus, it’s packed with protein and fiber to keep you energized all morning.
How to serve
Top the bowls with a dollop of sour cream or Greek yogurt to add creaminess. Fresh cilantro, sliced avocado, and a squeeze of lime juice brighten the dish and add contrast. Serve with warm tortillas or crusty bread on the side.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the potatoes dry out. For longer storage, freeze the bowl components separately and combine when ready to eat.
