Sweet Potato and Black Bean Breakfast Bowl - Vegetarian

The Southwestern Sweet Potato & Black Bean Breakfast Bowl celebrates the vibrant flavors of Mexican-inspired cuisine, offering a hearty and nutritious start to your day. With roasted sweet potatoes, black beans, cherry tomatoes, red onion, and creamy avocado, this bowl is topped with a perfectly fried egg for that extra protein boost.

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Temps de préparation 10

Temps de cuisson 25

Temps total 35

Type de plat Breakfast

Cuisine Mexican

Portions servings

Calories 420 kcal

Ingrédients

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 can black beans, rinsed and drained

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1 avocado, avocado, diced

2 large eggs

1/4 cup fresh cilantro, chopped

1 lime, lime, cut into wedges

Instructions

Preheat oven to 400°F (200°C).
In a bowl, toss the sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy.
In the meantime, heat a small saucepan over medium heat and warm the black beans until heated through.
In a non-stick skillet, fry the eggs to your liking.
Assemble the bowls by dividing the roasted sweet potatoes, black beans, cherry tomatoes, red onion, and avocado equally among two bowls.
Top each bowl with a fried egg and sprinkle with fresh cilantro.
Serve with lime wedges on the side for squeezing over the top.

Nutrition (per 100g)

Keyword avocado, black bean, breakfast bowl, brunch idea, cilantro, easy recipe, healthy breakfast, lime, Mexican-inspired, protein-rich, quick meal, roasted vegetables, savory breakfast, sweet potato, vegetarian, vibrant dish

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Sweet Potato and Black Bean Breakfast Bowl – Vegetarian