Print

Hearty Southwest Breakfast Bowl with Crispy Sweet Potato Hash

southwest breakfast bowl - featured image
Print Recipe

A flavorful and satisfying Southwest breakfast bowl featuring crispy sweet potato hash, black beans, fresh veggies, creamy avocado, and perfectly cooked eggs. Quick and easy to prepare, perfect for busy mornings or cozy brunches.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and black pepper to taste
  • 1 small red bell pepper, diced
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked or canned black beans, rinsed
  • ¼ cup fresh cilantro, chopped
  • 1 ripe avocado, sliced or diced
  • 4 large eggs (fried, poached, or scrambled)
  • 1 wedge fresh lime
  • Optional toppings: shredded cheddar or pepper jack cheese, salsa verde, or hot sauce

Instructions

  1. Peel and dice the sweet potatoes into even ½-inch cubes. Toss them in a mixing bowl with olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper until well-coated.
  2. Heat a large skillet or cast iron pan over medium heat. Add the spiced sweet potatoes in a single layer and cook undisturbed for about 5 minutes to form a crust. Stir occasionally for another 10-12 minutes until crispy and fork-tender, adjusting heat as needed.
  3. Add diced red bell pepper, chopped red onion, and minced garlic to the pan. Sauté for 3-4 minutes until softened and fragrant. Stir in black beans and cook for another 2 minutes to warm through.
  4. Cook eggs to your preference in a non-stick skillet over medium-low heat for about 3-4 minutes. Season with salt and pepper.
  5. Assemble the bowl by spooning the sweet potato hash into bowls. Top with sliced avocado, chopped cilantro, and cooked eggs. Finish with a squeeze of fresh lime juice and optional toppings like cheese or salsa verde.

Notes

To get crispy sweet potatoes, avoid overcrowding the pan and let them cook undisturbed for several minutes before stirring. Use a heavy pan like cast iron for even heat distribution. For vegan version, replace eggs with tofu scramble or roasted chickpeas. Leftovers keep well for up to 3 days and reheat best in a skillet to maintain crispiness. Add avocado fresh after reheating.

Nutrition

Keywords: Southwest breakfast bowl, sweet potato hash, crispy sweet potatoes, black beans, avocado, healthy breakfast, quick breakfast, brunch recipe

Find it online: https://hungermind.com/hearty-southwest-breakfast-bowl-recipe-with-crispy-sweet-potato-hash-easy-and-perfect/