Fuel your morning with a satisfying Sweet Potato and Black Bean Breakfast Bowl, a delicious and healthy breakfast bowl idea that’s packed with nutrients. This flavorful dish is simple to prepare and perfect for starting your day right.
Key Ingredients & Substitutions:
- Sweet Potato: You can use butternut squash or regular potato for a different flavor.
- Black Beans: Pinto beans or kidney beans work well.
- Eggs: Tofu scramble or chickpeas can be a plant-based alternative.
- Avocado: Sliced cucumber offers a crunchy, refreshing substitution.
Ingredients:
Main Ingredients:
- 1 medium sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1 (15-ounce) can black beans, rinsed and drained
- 2 large eggs
- 1/4 cup salsa
- 1/4 cup fresh cilantro, chopped
- 1/2 avocado, sliced
Spices:
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Pinch of salt and black pepper
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 1
- Tools Needed: Large skillet, small non-stick pan
Step-by-Step Instructions:
1. Cook the Sweet Potato
Heat olive oil in a large skillet over medium heat. Add the diced sweet potato and cook for 10-12 minutes, stirring occasionally, until tender and slightly browned. Season with chili powder, cumin, salt, and pepper.
2. Warm the Black Beans
Add the rinsed and drained black beans to the skillet with the sweet potatoes. Cook for another 2-3 minutes, just until the beans are heated through. Stir everything together to combine the flavors.
3. Prepare Your Eggs
While the sweet potato and beans cook, prepare your eggs. You can fry them, scramble them, or poach them to your preference in a separate pan. Cook until they reach your desired doneness.
4. Assemble Your Breakfast Bowl
Transfer the sweet potato and black bean mixture to a bowl. Top with your cooked eggs, a generous dollop of salsa, sliced avocado, and a sprinkle of fresh cilantro. Enjoy your vibrant and healthy breakfast bowl!
Variation Ideas:
- Add a squeeze of lime juice for extra zing.
- Top with a sprinkle of shredded cheese or a dollop of plain Greek yogurt.
- Include sautéed bell peppers or onions with the sweet potato for more vegetables.
- Add a dash of hot sauce if you enjoy a little heat.
Storage Instructions:
You can store leftover sweet potato and black bean mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop. It’s best to prepare fresh eggs and avocado just before serving for the best taste and texture.
Frequently Asked Questions (FAQ):
Q: Can you prepare the sweet potato ahead of time?
A: Yes, you can dice and even roast the sweet potato ahead of time to save on morning prep for your healthy breakfast bowl.
Q: Is this recipe good for meal prepping?
A: Absolutely! Cook a larger batch of sweet potatoes and black beans, then portion them out. Add fresh toppings each morning for a quick healthy breakfast bowl.
Q: What if you don’t like cilantro?
A: You can easily omit the cilantro or substitute it with fresh parsley or green onions for a different herby flavor in your healthy breakfast bowl.
Q: Can you make this recipe plant-based?
A: Yes, simply substitute the eggs with a tofu scramble or roasted chickpeas to make it a delicious vegan healthy breakfast bowl.
Q: What kind of salsa works best?
A: Any of your favorite salsas will work! A mild or medium chunky salsa is a great choice for this healthy breakfast bowl.
Q: Can you use canned sweet potatoes?
A: While fresh is preferred for texture and flavor, you can use canned sweet potatoes if you rinse and drain them well, and reduce the cooking time significantly.