Roasted Sweet Potato, Black Bean, and Chorizo Breakfast Bowls

Ingredients

• 2 sweets potatoes , peeled and cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 0.5 teaspoons ground cumin
• 0.5 teaspoons salt

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2. 2

   Make potatoes: Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.

3. 3

   Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.

4. 4

   Meanwhile, make beans: Combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.

5. 5

   Meanwhile, make chorizo: Cook chorizo in a large skillet over medium-high heat, breaking up any large clumps, until browned, 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.

6. 6

   Cook eggs: Crack eggs into grease-butter mixture in the skillet and cook until whites are set and yolks reach desired doneness, 3 to 5 minutes.

7. 7

   Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.