Mexican Breakfast Burrito Bowls
Estimate, per serving
- Cal
- 442
- Protein
- 25.7g
- Carbs
- 37.2g
- Fat
- 22.1g
- Sodium
- 508mg
- Fiber
- 12.3g
Ingredients
- oniondiced
- 1/2 onion
- sweet potatodiced into 1/2 inch cubes
- 1 large
- olive oil
- 2 tbsp
- salt
- to taste
- pepper
- to taste
- chili powder
- to taste
- black beanscooked, drained
- 1 1/2 cup
- cumin
- 1 tsp
- turkey chorizo
- 2 cup
- eggs
- 4 eggs
- avocadosliced
- for serving
- cilantro
- for serving
- scallions
- for serving
- hot sauce
- for serving
- sour cream
- for serving
Method
- 01Toss onion and sweet potato with oil, season with salt, pepper, and chili powder. Roast on parchment-lined sheet at 400°F until tender, about 20 minutes. Alternatively, sear in skillet over medium heat, stirring occasionally, 10-15 minutes.20 min
- 02Cook turkey chorizo with a little oil until browned and broken into crumbles.8 min
- 03Heat black beans and season with salt, chili powder, and cumin.5 min
- 04Prepare eggs scrambled, over easy, sunny side up, or poached.5 min
- 05Divide sweet potatoes among 4 bowls. Top with chorizo, black beans, eggs, avocado, cilantro, and scallions.
- 06Serve with hot sauce and sour cream.