Tex-Mex Breakfast Bowls

With their combination of eggs, sweet potatoes, veggies, and avocado, these Tex-Mex breakfast bowls are a well-balanced meal packed with protein, complex carbohydrates, and healthy fats. This recipe serves two, but it’s also perfect for preparing ahead and enjoying on busy weekday mornings. Just roast the veggies and potatoes in advance and quickly cook an egg for a satisfying morning meal. Additionally, these Tex-Mex breakfast bowls make an ideal brunch option for a larger group. Simply lay out the ingredients on the table, allowing everyone to customize their own breakfast bowl.

Tex-Mex Breakfast Bowls

These breakfast bowls call for sweet potatoes, but you can easily substitute white potatoes, just remember to add an extra 5-10 minutes to the cooking time. And if you’re not a fan of scrambled eggs, poached or fried eggs would be equally delicious!

Ingredients

1 large sweet potato (or 2 small), diced with skin on
1/2 red onion, cubed
1 red bell pepper, cubed
1 green bell pepper, cubed
1 teaspoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon sea salt, plus more for seasoning
Black pepper, for seasoning
4 eggs
1 teaspoon butter
8 cherry tomatoes, halved
1/2 avocado, sliced
Cilantro, roughly chopped, for garnish
Hot sauce, for serving (optional)

Instructions

Preheat the oven to 400°F.
In a small bowl, combine the spices: chili powder, paprika, cumin, garlic powder, and sea salt. Set aside.
In a large bowl, add the diced sweet potatoes, drizzle with 1 tsp. of olive oil, and season with a pinch of sea salt. Toss to ensure the potatoes are well coated in oil, then transfer them to a large baking sheet.
In the same bowl, combine the onion, red bell pepper, and green bell pepper. Drizzle with olive oil and coat with the spice mixture. Toss well to ensure all the vegetables are coated in oil and spices, then transfer them to the baking sheet with the sweet potatoes.
Place the baking sheet in the oven and roast for 25 minutes until the potatoes are tender and easily pierced with a fork.
While the vegetables are roasting, scramble the eggs. In a small bowl, crack the eggs, season with a pinch of salt and pepper, and beat with a fork until well combined.
Heat a pan over medium-high heat and add butter. Once the butter is melted, add the whisked eggs to the pan.
Using a wooden spoon or spatula, gently stir the eggs, bringing them in from the edges of the pan to the center. Continue to do so until the eggs are cooked through, smooth, and silky.
Once the vegetables are cooked, assemble the breakfast bowls.
Divide the roasted sweet potatoes, roasted vegetables, and scrambled eggs among bowls. Top each bowl with 1/4 avocado, 4 cherry tomatoes, and a sprinkle of fresh cilantro.