Sweet Potato & Black Bean Breakfast Bowl

Ingredients · 2 servings

• 500 gSweet potato, diced
• 260 gBlack bean, cooked and drained
• 2Egg
• 1Avocado, sliced
• ¼ bunchCilantro, chopped (to serve)
• 1 tbspOlive oil
• ½ tspSalt
• ¼ tspBlack pepper, ground
• 60 mlWater

Equipment

oven, stovetop, sheet pan, mixing bowl, small saucepan, skillet, spatula, knife, serving bowl, measuring spoon, fork, spoon

Instructions

1. 1
   Gather Ingredients

   Gather and measure all ingredients, then set out a sheet pan, mixing bowl, small saucepan, skillet, spatula, knife, and 2 bowls. · 5 min

   What to look for: All ingredients are measured and tools are ready.

2. 2
   Season Sweet Potato

   Heat the oven to 204°C / 400°F, then toss diced sweet potato with 10 g olive oil, 2 g salt, and black pepper on the tray. · 5 min

   What to look for: Sweet potato pieces are lightly coated and spread in one layer.

3. 3
   Roast Sweet Potato

   Roast the sweet potato for 22 to 25 minutes, turning once, until the edges brown and the centers feel tender with a fork. · 25 min

   What to look for: Edges are browned and the centers look soft.

4. 4
   Warm Black Beans

   Warm the black beans with water and 1 g salt in a small saucepan for 4 to 5 minutes, stirring until the beans look glossy and hot. · 5 min

   What to look for: Beans are glossy, steaming, and lightly saucy.

5. 5
   Fry The Eggs

   Heat the remaining 4 g olive oil in a skillet, crack in the eggs, and fry until the whites set and the yolks stay soft. · 4 min

   What to look for: Egg whites are opaque and yolks are glossy.

6. 6
   Serve The Bowls

   Divide the sweet potato, black beans, avocado, and eggs between 2 bowls, scatter cilantro over the top, and serve warm. · 2 min

   What to look for: Bowls are colorful with creamy avocado and fresh cilantro on top.