If you are looking for a hearty and satisfying breakfast that is full of flavor and nutrition, you will love these Mexican breakfast bowls. They are easy to make and can be customized with different ingredients depending on what you have on hand and what’s in season.
These breakfast bowls feature roasted sweet potatoes, seasoned black beans, homemade turkey chorizo (or vegan chorizo if you prefer), avocado, cilantro, scallions and an egg (or scrambled tofu for a vegan option). You can also add tomatoes or other veggies to your liking.
The turkey chorizo is a lighter version of the traditional pork sausage, but it still has a lot of spice and flavor. You can make it ahead of time and use the leftovers for tacos, burritos, pizza or nachos. Or you can use store-bought chorizo or vegan chorizo instead.
The eggs can be cooked however you like them: scrambled, poached, over easy, sunny side up or even hard boiled. You can also skip the eggs and use scrambled tofu instead, which is also very tasty and protein-rich.
The sweet potatoes can be roasted in the oven or cooked in a skillet until tender and caramelized. They add a nice sweetness and texture to the breakfast bowls.
The black beans are simply heated and seasoned with cumin, chili powder and salt. They provide fiber and plant-based protein to keep you full and energized.
To assemble the breakfast bowls, just divide the ingredients among four bowls. Top with avocado slices, cilantro, scallions and tomatoes if you have them. Drizzle with some hot sauce or sour cream for extra creaminess and kick.
These Mexican breakfast bowls are perfect for a weekend brunch or a weekday breakfast. They are filling, flavorful and healthy. You can also make them ahead of time and reheat them in the microwave when you are ready to eat.
Enjoy!
