Mexican Breakfast Bowl With Turkey Chorizo, Avocado, and Eggs

Spice up even the blandest weekday morning with this zesty breakfast bowl.

Mexican Breakfast Bowl
 Courtesy Image

These bowls contain about 16g of carbs per serving, and only 4 of them are from added sugar. Each bowl also provides a whopping 41g of protein per serving to help keep you and your muscles satisfied.

Nutrition (per serving)

Calories: 515; total fat: 31.8g; saturated fat: 6g; protein: 41g; carbohydrates: 16.4g; sugar: 4.2g; fiber: 2.5g; cholesterol: 303mg; sodium: 351.7mg

Recipe and photo by Sylvia Fountaine of Feasting at Home.

Prep time

15 min.

Cook time

25 min.

  • ½ onion, diced
  • 2 small sweet potatoes or yams, diced into ½ inch cubes (about 2 cups), optional
  • 2 Tbsp canola oil
  • 1 tsp each of salt, pepper, and chili powder
  • 1½ cups cooked black beans (or one can rinsed and drained), seasoned
  • 2 cups turkey chorizo or cooked ground turkey
  • 4 eggs
  • Optional garnishes:
  • Avocado, cilantro, scallions, hot sauce, sour cream

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° 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, browning it and breaking it apart into crumbles.

Heat the black beans, season with salt, pepper, and a pinch of cumin.

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 tomatoes if in-season. Serve with optional garnishes.