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–+ servings
In Season Fall Recipes Sweet Potato Breakfast Bowl

Anytime Sweet Potato Bowl

Served with eggs and/or chorizo, this ode to the fall harvest season makes a nutritious breakfast, lunch, or dinner.
Servings 4

Ingredients  

  • 2 large sweet potatoes, diced into ½-inch cubes
  • 2 tablespoons olive oil
  • ¼ teaspoon kosher salt, plus an extra pinch
  • ¼ teaspoon chili powder, divided
  • 1 can (or 1 ½ cups) black beans, drained
  • 1 teaspoon cumin
  • 2 cups chorizo (optional)
  • 4 eggs
  • 2 avocados, sliced 
  • 1 small jar tomatillo salsa
  • ½ cup Mexican crema
  • 2 cups arugula

Directions 

  • Preheat oven to 400 degrees.
  • Toss sweet potato cubes with olive oil and season with salt and half the chili powder. Roast on a parchment-lined baking sheet in oven until tender, about 20 minutes.
  • Heat black beans on the stove or in the microwave. Season with salt, cumin, and the remaining chili powder.
  • If using, brown chorizo in a skillet on the stove, breaking it into crumbles as it cooks, for about 5–8 minutes.
  • Prepare eggs to your liking. (Scrambled, over easy, or poached will work.)
  • Divide roasted sweet potatoes between four bowls. Add black beans on the side, and top with avocado slices, egg, and chorizo. Drizzle with tomatillo salsa and crema and top with arugula.