Mexican Breakfast Bowls Recipe
Mexican Breakfast Bowls with sweet potatoes, black beans, turkey chorizo (optional), avocado, cilantro and an egg. Lightened up and delicious!
How to Make the Best Mexican Breakfast Bowls
Start your morning with a burst of flavor with these Mexican Breakfast Bowls. Packed with roasted sweet potatoes, seasoned black beans, and your choice of protein, these bowls are a hearty and nutritious way to fuel your day. The combination of warm spices like cumin and chili powder creates an authentic Mexican-inspired taste that’s both satisfying and delicious.
What makes these breakfast bowls so versatile is that you can customize them to fit your dietary preferences. Go with turkey chorizo for a lighter option, regular pork chorizo for bold flavor, or skip the meat entirely for a vegetarian version. Top everything with a perfectly cooked egg—sunny side up is especially beautiful—and finish with creamy avocado, fresh cilantro, and a drizzle of your favorite hot sauce.
These bowls are perfect for meal prep too. Roast a big batch of sweet potatoes at the beginning of the week, and you can assemble a fresh breakfast bowl in minutes each morning. It’s a wholesome, restaurant-quality breakfast that you can enjoy right at home.
Mexican Breakfast Bowls
Mexican Breakfast Bowls with sweet potatoes, black beans, turkey chorizo (optional), avocado, cilantro and an egg. Lightened up and delicious!
Ingredients
Sweet Potato Base
Black Beans
Protein and Toppings
Instructions
Prepare the Vegetables
- Toss onion and sweet potato with the oil, season with salt, pepper, and chili powder, and roast on a parchment-lined baking sheet in a 400°F oven until tender, about 20 minutes. (Alternatively, sear in a skillet over medium heat, stirring occasionally for 10-15 minutes.)
- If making chorizo, cook it with a little oil until browned, cooked through, and broken into crumbles.
- Heat the black beans, season with salt, chili powder, and cumin.
Assemble the Bowls
- Prepare the eggs to your liking—either scrambled, over easy, sunny side up, or poached.
- Once the sweet potatoes are cooked, divide among 4 bowls. Divide the chorizo and black beans.
- Top with the eggs, avocado slices, cilantro and scallions. Add fresh tomatoes if in season.
- Serve with your favorite hot sauce and a dollop of sour cream.
Notes
- For a vegetarian version, skip the chorizo or use vegan chorizo.
- The sweet potatoes can be roasted ahead of time and reheated for quick meal prep.
- Feel free to add extra vegetables like sautéed bell peppers or zucchini for more nutrition.
