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Hearty Breakfast Burrito Bowl

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 2
Ingredients Method

Ingredients
  

The Base
  • 2 medium sweet potatoes or russet potatoes cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
The Protein
  • 4 large eggs
  • 1/2 cup black beans rinsed and drained
  • 2 strips of bacon or 1/4 cup chorizo optional
  • 1 tablespoon butter for scrambling
Toppings and Garnish
  • 1 ripe avocado sliced
  • 1/4 cup pico de gallo or salsa
  • 1/4 cup shredded cheddar cheese
  • Fresh cilantro and lime wedges
  • A dollop of Greek yogurt or sour cream

Method
 

Roasting the Potatoes
  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed potatoes with olive oil, paprika, cumin, salt, and pepper on a baking sheet.
  3. Roast for 20 minutes or until golden brown and crispy, flipping halfway through.
Preparing the Protein
  1. While the potatoes roast, cook your bacon or chorizo in a skillet until crispy. Set aside.
  2. In the same skillet (or a clean one with butter), whisk the eggs and scramble over medium-low heat until soft and fluffy.
  3. Warm the black beans in a small saucepan or microwave with a pinch of salt.
Assembly
  1. Divide the roasted potatoes between two bowls.
  2. Top with the scrambled eggs, black beans, and cooked meat.
  3. Add the avocado slices, pico de gallo, and shredded cheese.
  4. Garnish with fresh cilantro, a dollop of Greek yogurt, and a squeeze of lime juice.
  5. Serve immediately with your favorite hot sauce.