Mexican breakfast bowl with turkey chorizo, avocado, and eggs
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.
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
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.
via Men's Fitness http://ift.tt/Jz6nE4
November 3, 2017 at 09:52AM
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