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Tex Mex Breakfast Bowl
Ingredients
1 small
onion
1 medium
sweet potato
2 tablespoons
olive oil
Salt
salt
Pepper
pepper
1/4 teaspoon
chili powder
1 can
pinto beans
2
eggs
2/3 cup
pico de gallo
1/2
avocado
Fresh cilantro
cilantro
Hot sauce
hot sauce
Lime wedges
lime
Instructions
STEP 1
Heat 1 tablespoon olive oil in a medium skillet over medium heat.,
STEP 2
Add the onions and sweet potatoes. Season with salt, pepper, and chili powder. Cook, stirring occasionally, until the onions start to caramelize, and the sweet potatoes soften, about 10-15 minutes. (Alternatively, roast the mixture in a 400°F oven until tender, about 20 minutes). Divide mixture into two bowls.,
STEP 3
Heat the pinto beans using the same skillet. Divide into two bowls on the side of the sweet potatoes mixture.,
STEP 4
Wipe down the same skillet, heat the remaining olive oil over medium heat, and cook two eggs sunny side up. (Alternatively, you could scramble, poach or cook the eggs over easy). Top each bowl with one egg.,
STEP 5
Top the breakfast bowls with pico de gallo, avocado slices, and fresh cilantro. Add hot sauce, and squeeze lime juice on top, if desired. Serve immediately.
Nutrition Facts
(per serving)
Calories:
319 calories
Servings:
2 servings
Carbohydrates:
35 g
Fat:
16 g
Fiber:
8 g
Protein:
17 g
Sugar:
4 g
Meal Effort
Preparation:
0 minutes
Cook:
35 minutes
Total:
35 minutes