Description
These Chorizo Breakfast Bowls are loaded with seasoned chorizo, roasted sweet potatoes, black beans, sautéed peppers and onions, fried eggs (or scrambled), and your favorite toppings. They’re hearty enough for breakfast, brunch, lunch, or dinner and are perfect for meal prep.
Ingredients
Scale
- 1 pound ground chorizo
- 4 medium sweet potatoes, diced
- 1 tablespoon avocado oil or coconut oil
- 2 sweet bell peppers, sliced
- 1 medium onion, sliced thin
- 1 tablespoon avocado oil
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup salsa
- 1 teaspoon cumin
- Sea salt, to taste
- 10 eggs
- Sour cream, for serving
- 1 avocado, diced
- Additional salsa, for serving
Instructions
- Brown the chorizo in a skillet until fully cooked.
- Cook the sweet potatoes in avocado oil or coconut oil on the stovetop (I prefer cast iron for this) until tender and lightly browned. Season with sea salt.
- Sauté the bell pepper and onion in avocado oil until tender. Season with sea salt.
- Heat the black beans with the salsa, cumin, and sea salt.
- Fry the eggs.
- Divide the sweet potatoes, peppers, onions, black beans, and chorizo among four serving bowls.
- Top each bowl with a fried egg.
- Garnish with sour cream, diced avocado, and additional salsa.
Notes
Use code KEEPITREAL for 15% off your order of my favorite unrefined sea salt, including this tasty organic season salt, and no-junk electrolytes.