Mexican breakfast bowl with turkey chorizo avocado and eggs

Mexican breakfast bowl with turkey chorizo, avocado, and eggs

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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.

4

Ingredients 

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

How to make it 

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.

Breakfast recipes

Cook Time: 

25

Prep Time: 

15

Fitness

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November 3, 2017 at 09:52AM