Southwest Breakfast Bowls

Southwest Breakfast Bowls

Roasted sweet potatoes and bacon nestle next to black beans, avocado, pico de gallo and a crispy fried egg in this flavourful breakfast bowl.




10 Mins

Cook Time

35 Mins



8 strips Schneiders Classic Cut Bacon, coarsely chopped

1 large sweet potato (1 lb), peeled and cut into ¾-inch cubes

1 tbsp chili powder

1 tsp ground cumin

1 tsp onion powder

¼ tsp each salt and pepper

1 can (540 mL) black beans, drained and rinsed

2 tbsp lime juice

1 tbsp canola oil

4 eggs

1 cup pico de gallo (fresh tomato salsa)

1 avocado, peeled, pitted and sliced

¼ cup chopped fresh cilantro or green onions


Scatter bacon on parchment paper-lined rimmed baking sheet. Bake in 400°F (200°C) oven until fat starts to render, about 8 minutes. Meanwhile, in bowl, toss sweet potatoes with chili powder, cumin, onion powder, salt and pepper.

Remove bacon from oven; add sweet potato mixture, tossing to coat with bacon fat. Return to oven; bake, stirring once, until browned and tender and bacon is crisp, about 20 minutes. Stir beans and lime juice into mixture. Bake until warmed through, about 5 minutes.

In large nonstick skillet, heat vegetable oil over medium heat; cook eggs, sunny-side up, until whites are set and yolks are cooked to desired doneness, 3 to 5 minutes.

To assemble: Spoon sweet potato mixture into 4 bowls. Top with pico de gallo, avocado and eggs; sprinkle with cilantro or green onions.

Tip: You can buy pico de gallo already made, or simply combine chopped tomatoes with a little finely chopped red or green onion, minced jalapeno and a squeeze of fresh lime juice. Sprinkle with cilantro

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