Healthy, delicious Mexican Breakfast Burrito Bowls with roasted sweet potatoes, seasoned black beans, homemade turkey chorizo (optional- or use vegan chorizo) avocado, cilantro and an egg (or sub scrambled tofu).  Easy, Full of flavor and lightened-up! Vegan-adaptable. 

 Mexican Breakfast Bowls with sweet potatoes, blackbeans, turkey chorizo (optional) avocado, cilantro and an egg. | www.feastingathome.com

Weekend mornings start off slow around here, with breakfast sometimes morphing into the lunch hour. By the time we’ve gotten around to it, it’s already noon and we’re famished. It was Brian who first started making these Mexican Breakfast Bowls for us, and I really love them because each time they are just a little different, based on what we have on hand and what’s in season.

Here, they’re with roasted sweet potatoes, black beans,  a lightened-up turkey chorizo, avocado, cilantro, scallions and an egg. (Leave off the chorizo, or sub soy chorizo for a vegetarian version.) In summer, add tomatoes or sautéed bell pepper or even zucchini, keeping it seasonal. In fall, try it with braised kale, or white beans and sage. You get the idea!

The eggs can be scrambled, poached, over easy, sunny side up or however you like. You can even leave the eggs off altogether and use scrambled tofu, which I really like too.

Healthy Yummy Breakfast Bowls with sweet potatoes, blackbeans, turkey chorizo ( optional) avocado, cilantro and and egg. | www.feastingathome.com

The sweet potatoes can be roasted in the oven or cooked in a skillet.

Easy lightend-up Turkey Chorizo | www.feastingathome.com

The easy flavorful Turkey Chorizo can be whipped up very quickly – and the best thing is the leftover turkey chorizo is delicious in so many other things too – think tacos, burritos, pizza or nachos or this Enchilada Pie Recipe.

If looking for a vegan alternative, you can always try this Walnut Chorizo, or use store-bought version.

Healthy Yummy Breakfast Bowls with sweet potatoes, blackbeans, turkey chorizo ( optional) avocado, cilantro and and egg. | www.feastingathome.com

Heat and season the black beans. Scramble, poach or fry the eggs. And once your ingredients are ready, just assemble, dividing among the bowls.

Healthy Yummy Mexican Breakfast Bowls with sweet potatoes, blackbeans, turkey chorizo (optional) avocado, cilantro and an egg. | #breakfastbowls #turkeychorizo #breakfastbowl www.feastingathome.com

Top with avocado, cilantro, scallions and tomatoes when in season.

Breakfast Bowls with sweet potatoes, blackbeans, turkey chorizo ( optional) avocado, cilantro and an egg. | www.feastingathome.com

Drizzle with hot sauce or a little dollop of sour cream.

Mexican Breakfast Bowls with sweet potatoes, blackbeans, turkey chorizo (optional) avocado, cilantro and an egg. | #breakfastbowls #turkeychorizo #breakfastbowl www.feastingathome.com

Mexican Breakfast Bowls -so easy, so tasty!

For more breakfast bowl ideas….take a peek at these make-ahead  Breakfast Grain Bowls !

Or this Kimchi Fried Rice Bowl !

Print
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Healthy Yummy Breakfast Bowls with sweet potatoes, blackbeans, turkey chorizo ( optional) avocado, cilantro and an egg. | www.feastingathome.com

Mexican Breakfast Bowls


Description

Mexican Breakfast Bowls with sweet potatoes, black beans, turkey chorizo ( optional) avocado, cilantro and an egg. Lightened up and delicious!


Ingredients

Scale
  • ½ an onion- diced
  • 1 sweet potatoes (or yams) – diced into ½ inch cubes -about 2 cups
  • 2 tablespoons oil
  • generous pinch salt, pepper, chili powder
  • 1 ½ cups cooked black beans ( or one can drained), heated and seasoned with 1 teaspoon cumin, chili powder and a pinch of salt.
  • 2 cups Turkey Chorizo ( optional) or sub regular chorizo or vegan chorizo
  • 4 Eggs
  • Garnish: Avocado, cilantro, scallions, hot sauce, sour cream
  • Other toppings: diced tomato, sautéed bell pepper or zucchini or other veggies

Instructions

  1. 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 400F oven until tender, about 20 minutes. (Alternatively, sear in a skillet over medium heat, stirring occasionally for 10-15 minutes.)
  2. If making chorizo, cook it with a little oil, browning it and breaking it apart into crumbles.
  3. Heat the black beans, season with salt, chili pepper, and cumin.
  4. Prepare the eggs to your liking– either scrambled, over easy, sunny side up, or poached.
  5. 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.
  6. Serve with your favorite hot sauce and a dollop of sour cream.

Nutrition

  • Serving Size: - 4 breakfast bowls with 1/4 avocado, 1/2 cup turkey chorizo and 1 egg
  • Calories: 442
  • Sugar: 6.3 g
  • Sodium: 508.2 mg
  • Fat: 22.1 g
  • Saturated Fat: 4.9 g
  • Carbohydrates: 37.2 g
  • Fiber: 12.3 g
  • Protein: 25.7 g
  • Cholesterol: 225.1 mg

Keywords: breakfast bowl, mexican breakfast bowl, healthy breakfast bowl, mexican breakfast recipes, mexican breakfast, burrito bowls, turkey chorizo,

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Hi, I'm Sylvia!

PNW Chef & 2018 Saveur Blog Awards Finalist! Welcome to FEASTING AT HOME where you’ll find hundreds of delicious, healthy, VEGGIE-powered recipes with tips and tricks from a chef’s home kitchen. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Join us!

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Comments

  1. Absolutely great! This is one of those dishes that you can just come back over and over again! It’s easy to make, it is well balanced and the flavor combination makes this an instant favorite!

  2. Made a few modifications to the recipe. I had to use what I had available in the kitchen. I didn’t have chorizo, so I had no meat. I don’t like sweet potatoes so I used hash browns. Everything else was the same. I scrambled my eggs. Everything tasted great. Nice, simple, clean breakfast.

  3. Sylvia – my husband and son LOVE this recipe. I make it using turkey chorizo once a week for dinner. We never get tired of it. I used to have very little confidence and very little interest in cooking, but your recipes have transformed me into a really fantastic cook! I never imagined I would be so into it. I can’t thank you enough! Please keep them coming 🙂

  4. This recipe turned out beautifully! And tasted oh so good! Would be lovely for brunch. I doubled the recipe for our bigger family and also did half chorizo and half ground beef to lessen the spice factor for my little ones. A big hit in our house!

  5. Really good and filling. I made it as a skillet breakfast and added some chopped spinach to make it even healthier and added cumin and cayenne for more flavor.

  6. This was super yummy! I did it with ingredients entirely from Trader Joe’s, including their soy chorizo (it is out of this world!). I also added some sautéed greens for an extra power kick. You can make a healthier “sour cream” sauce by just adding a squeeze of lemon juice and a bit of water to some Greek yogurt until desired consistency. Next time, I think I’ll add fajitas, as well! Affordable, healthy, and very filling. Thanks!

  7. Hi Sylvia,

    I just love your blog and all of your delicious recipes! I was just wondering if you will ever write a cookbook. You should!

  8. Wow these look so good! I eat Buddha bowls almost every night and have been looking to mix it up! Mexican sounds good 🙂

    Nikki | http://nikkibstyles.com/all-posts/tropical-acai-bowl