Sweet Potato, Black Bean, and Egg Breakfast Bowls

• 2 medium sweet potatoes, diced
• 1 can black beans, drained and rinsed
• 4 large eggs
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Optional: hot sauce, avocado slices, crumbled feta cheese

Steps

1. 1 Preheat oven to 400°F. Toss sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.
2. 2 Spread sweet potatoes on a baking sheet and roast for 20-25 minutes until tender.
3. 3 Meanwhile, heat a non-stick skillet over medium heat. Crack eggs into the skillet and cook sunny-side up until whites are set.
4. 4 Warm black beans in a small saucepan over medium heat.
5. 5 To assemble, divide roasted sweet potatoes between four bowls. Top with black beans and an egg each.
6. 6 Drizzle with lime juice and sprinkle with cilantro. Serve with optional toppings.

Equipment

• Baking sheet
• Non-stick skillet
• Small saucepan

Variations

• Add a handful of spinach or kale for extra greens.
• Swap black beans for pinto beans for a different texture.

Substitutions

• Use canned diced tomatoes if you prefer a saucier bowl.
• Substitute olive oil with avocado oil for a different flavor profile.

Pairings

• Fresh orange juice
• Strong black coffee

Nutrition

Tips

• For a make-ahead option, roast the sweet potatoes and warm the beans the night before.
• If you prefer your yolk more cooked, fry the eggs to your liking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave, adding a splash of water to keep the eggs moist.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in the microwave or oven.

Serving Suggestions

• Pair with a fresh fruit salad or a slice of whole grain toast for a complete breakfast.

FAQ