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Sweet Potato & Black Bean Breakfast Bowl


You guys loved my "Black Bean & Egg Breakfast Bowl" so here is another version but with sweet potatoes as my carb base and other flavors as well. This is my Sweet Potato & Black Bean Bowl and it is delicious. You have an arugula base, sweet potatoes, sautéed black beans, two eggs over easy, sliced avocado, plant-based queso (not pictured), and sliced red onino. Not only do the flavors pair so well, but you have a completely balanced meal that will ensure you start your day off on the right foot.


Fiber is something that is lacking from the standard American diet and my goal is to always incorporate some in each meal. Here I've added black beans and sweet potato for two great sources of fiber that your gut bacteria will thank you for. I sautéed the black beans to make it easier for digestion since I do know they can cause GI discomfort. Can I also mention that red onions are a great source of prebiotics? Don't get them confused with probiotics, which are live microorganisms that help promote a healthy gut flora. Prebiotics are food sources for the already existing bacteria in the gut. We want to feed our body the right foods to promote a healthy gut and onions are the way to go.


This bowl may look like it took awhile to make but it took me under 20 minutes to prep it! You just have to allow the sweet potatoes to bake. So, let's get to the recipe shall we?


Yields: 1

Prep time: 20 minutes

Total time: 35 minutes


This recipe is dairy free, gluten free, and vegetarian. If you are vegan, please feel free to opt out of the eggs and incorporate more black beans into the recipe for extra protein.

 

Ingredients:

1. ½ cup cubed, baked sweet potato

2. Handful of arugula

3. Primal Kitchen Plant Based Queso (you don't have to add this if you don't want to/have it, this recipe is still as enjoyable - but let me say... it's exquisite)

4. ¾ cup of cooked black beans

5. ¼ red onion thinly sliced into half crescents as shown above

6. 2 eggs

7. ½ avocado, sliced thinly

8. Extra virgin olive oil

9. Salt

10. Black pepper, garlic powder, cumin, cayenne pepper

 

Instructions:

1.First, have your oven preheated to 400 to bake the sweet potato. Have your sweet potato chopped into cubes and placed onto a baking tray. Drizzle on olive oil and season the sweet potato to your liking with salt, black pepper, and garlic powder. As for the cumin and cayenne pepper - no more than ¼ TSP of each they can get spicy. But if you like spice - go for more! Make sure the sweet potato cubes are equally seasoned and bake in the oven until you can fully pierce them with a fork. They will most likely need 20 minutes.


2. As you wait for your sweet potato to finish baking, have your black beans ready to sauté. Grab a small frying pan and place it onto the stove top and medium-high heat. Pour in 1 TBSP of olive oil and once it simmers, add in ¾ cup of canned black beans that you have already drained and washed. Salt the black beans and sauté until they start to open up. They will need about 3-5 minutes.


3. Grab a serving bowl and add a handful of arugula into the bowl as pictured above.


4. Add the black beans into the serving bowl.


5. Using that same frying pan, place it onto the stove top on medium heat. Pour in 1 TBSP of olive oil and once it simmers, crack in two eggs onto separate sides. Cover and allow them to cook to your liking. I like them over-easy/medium.


6. Once they are done, add them to the serving bowl.


7. Have your red onion and avocado prepped and add them into the serving bowl as pictured.


8. If you'd like, add a dollop of the Primal Kitchen plant-based queso. Garnish with salt to taste.


9. Mix and enjoy!


Xoxo,

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