Southwest Sweet Potato Breakfast Bowls

Serves 4 · 15 min prep · 28 min cook

Ingredients

• 2 (about 1 1/2 lb) medium sweet potatoes, diced 1/2-inch
• 2 tbsp, divided olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp, divided kosher salt
• 1 (15 oz) can canned black beans, rinsed and drained
• 4 large eggs
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 lime lime wedges
• 1/4 cup crumbled cotija or feta (optional)
• to serve hot sauce

Instructions

1. 1Preheat oven to 425°F. On a large rimmed sheet pan toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated. Spread in a single layer.
2. 2Roast 22–26 minutes, flipping halfway, until the edges are caramelized and the centers are tender when pierced with a fork.
3. 3During the last 5 minutes of roasting, push potatoes to one side and add the drained black beans to the other side of the pan. Drizzle beans with remaining oil and salt; return pan to oven so beans warm through.
4. 4Meanwhile, heat a nonstick skillet over medium. Cook the eggs to your preference—sunny-side-up or over-easy works best so the yolk becomes a sauce (about 3 minutes). Season lightly with salt.
5. 5Divide the roasted sweet potatoes and black beans among 4 bowls. Top each with a fried egg, avocado slices, and cherry tomatoes.
6. 6Scatter cilantro and optional cotija over the bowls. Squeeze fresh lime juice generously over everything and finish with hot sauce.
7. 7Serve immediately while the egg yolk is still runny and the sweet potatoes are hot. For meal prep, store roasted potatoes and beans separately; reheat and add fresh egg, avocado, and toppings in the morning.
8. 8Leftover components keep 4 days refrigerated; the contrast of sweet potato, creamy avocado, and spicy egg keeps the bowl exciting all week.