Roasted Sweet Potato Black Bean And Chorizo Breakfast Bowls Food

ROASTED SWEET POTATO, BLACK BEAN, AND CHORIZO BREAKFAST BOWLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
• Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
• Meanwhile, combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.
• Brown chorizo in a large skillet over medium-high heat, breaking up any large clumps, for 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.
• Crack eggs into the skillet and cook until whites are set and yolks reach the desired doneness, 3 to 5 minutes.
• Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.

CHORIZO BREAKFAST BOWLS

Steps:

• Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.
• Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.
• Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.
• Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.
• Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.

SWEET POTATO AND BLACK BEAN BURRITO

Steps:

• Preheat the oven to 350*.
• Place the sweet potatoes in a medium saucepan with the salt and water to cover.
• Cover and bring to a boil, then simmer until tender, about 10 minutes.
• Drain and set aside.
• While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile.
• Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.
• Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently.
• Remove from the heat and set aside.
• In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth (or mash the ingredients in a large bowl by hand).
• Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
• Lightly oil a large baking dish.
• Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish.
• Cover tightly with foil and bake for about 30 minutes, until piping hot.
• Serve topped with salsa.

ROASTED SWEET POTATO, BLACK BEAN, AND CHORIZO BREAKFAST BOWLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
• Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
• Meanwhile, combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.
• Brown chorizo in a large skillet over medium-high heat, breaking up any large clumps, for 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.
• Crack eggs into the skillet and cook until whites are set and yolks reach the desired doneness, 3 to 5 minutes.
• Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.

BLACK BEAN & SWEET POTATO RICE BOWLS

Steps:

• Place rice, garlic salt and water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until water is absorbed and rice is tender, 15-20 minutes. Remove from heat; let stand 5 minutes., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; saute sweet potato 8 minutes. Add onion; cook and stir until potato is tender, 4-6 minutes. Add kale; cook and stir until tender, 3-5 minutes. Stir in beans; heat through., Gently stir 2 tablespoons chili sauce and remaining oil into rice; add to potato mixture. If desired, serve with lime wedges and additional chili sauce.

CHORIZO AND POTATO TACOS WITH BLACK BEAN SALSA

Steps:

• In a large skillet, over medium high heat, brown the chorizo and cook the potatoes until tender, about 12 to 15 minutes.
• Meanwhile, in a bowl, the beans, radish, cilantro, lime juice, oil, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• To serve: fill taco shells with chorizo/potato mixture, top with black bean salsa, avocado, and a dollop of sour cream.