Sweet Potato & Black Bean Breakfast Bowls

Sweet Potato & Black Bean Breakfast Bowls

Even though we enjoyed this lovely meal for breakfast I'm sure it would taste equally as good for dinner with a cold beer and a few tortilla chips crumbled on top. A tip I have for simple meals like this is to spend one night every week soaking/cooking a big batch of beans and grains so that they're handy for quick meals. I store a few cans of beans in the cupboard for when I'm in a pinch but I definitely prefer to cook my own. Not only are they tastier but they are way cheaper. This breakfast was a highlight on our first rainy day at the farm in ages. We needed the moisture for sure and used the weather as an excuse to slow down and enjoy a long and lazy breakfast together. Our girls have been laying a lot of eggs recently with the warmer temperatures and we're loving topping everything from toast to pizza and of course roasted veggie bowls with fried eggs. I was beyond thrilled when I found a lonely bag of frozen corn that we stashed away during corn season and was happy to toss some into this savory breakfast bowl. We drizzled everything with a cumin lime vinaigrette and called it good. A lovely farmers breakfast for two. Whether you enjoy this for breakfast, lunch or dinner I hope you love the sweet and spicy flavors as much as we do. If you have some good cheese on hand that would be a great addition too. Grab a fork!

Sweet Potato & Black Bean Breakfast Bowls

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 2

Ingredients

Bowls
  • 1 medium sized sweet potato, scrubbed and cut into 1/2 inch chunks
  • 1 Tablespoon olive oil
  • 1 cup cooked black beans
  • 1 cup cooked quinoa
  • 1/4 cup sliced red onion
  • 1 cup frozen corn-thawed
  • 1 avocado, chopped
  • handful of cilantro, chopped
  • 1 small jalapeño pepper, seeded and thinly sliced
  • 2 fried eggs
  • salt + pepper to taste
Dressing
  • 1 clove of garlic, minced
  • 2 teaspoons ground cumin
  • juice of 2 large limes
  • 1 Tablespoon honey
  • 1/4 cup olive oil
  • Salt and pepper to taste

Preparation

  1. Preheat the oven to 425F. Toss the sweet potato with the oil and place on a prepared baking sheet. Roast in the oven until lightly browned and fork tender. About 15-20 minutes.
  2. Prepare the dressing by whisking all the ingredients until smooth. Taste test and adjust seasonings if need be.
  3. Divide the quinoa, beans, and all the veggies between two bowls. Top with fried eggs and drizzle with the dressing. Enjoy!

Notes

*Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Taste test as you go. *Have fun in the kitchen.

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