This post was sponsored by Milk Life on behalf of Influence Central.
You guys know breakfast is my jam. From my Mexican-style poached eggs in tomato sauce to my southwestern breakfast hash, I am all about those good eats. And this Southwestern Breakfast Bowls recipe is no exception! They are loaded with crispy sweet potatoes, pinto beans, eggs, pico de gallo, and other delicious goodness.
And we can’t forget about the spice. Threw in some Serrano pepper, and chili powder. Cause it’s not very Southwestern-y without some spice.
That would be blasphemy, and we cannot have that!
Karly
Yield 4
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 2 Tbsp Canola Oil
- 1 Large Sweet Potato, peeled and cubed
- 1 Can Pinto Beans, drained and rinsed
- 1 Serrano Pepper, sliced
- 2 tsp Garlic Powder
- 1 tsp Cumin
- 1/2 tsp Chili Powder
- Kosher Salt, to taste
- Pepper, to taste
- 6 Eggs
- 1 Large Tomato, diced
- 1/2 Red Onion, diced
- 1 C Fresh Cilantro, chopped and loosely packed
- 1 C Avocado, diced
- 3/4 C Queso Fresco
Instructions
- In a medium saucepan, boil about 1-2 inches of water. Add the sweet potato and continue boiling for about 5 minutes, or until the sweet potato just softens. Drain well.
- While the potato boils, mix together the tomato, onion, and cilantro in a medium bowl. Set aside.
- In a large frying pan, heat the canola oil over medium, medium-high heat. Add the sweet potato and cook until they are mostly browned, around 5 minutes. Reduce heat to medium-low, Add the pinto beans, Serrano pepper, garlic powder, cumin, chili powder, salt and pepper and stir gently until combined and the pinto beans are heated through. Remove from heat.
- Grease a large skillet with cooking spray and heat over medium-low. Whisk the eggs briskly, then add to the skillet and allow to sit until the bottom just sets. Gently stir the eggs with a spatula until completely scrambled, around 5 minutes, then remove from heat.
- Spoon the potato and bean mixture into four bowls, then add the eggs. Sprinkle with salt and pepper, as needed, then top with the pico de gallo, avocado, and Queso Fresco. Serve immediately.
I cannot believe that piece of onion tried to run away, and that I didn’t even notice. Also, obviously, I forgot to add the cheese before I took these pictures, and they were consumed before I could retake pictures.
I guess that’s a good thing, right? They were so awesome that no one could wait for me to take more pictures? I would say YES. So yay that!
Let’s talk about breakfast, though. Since we all love it so much around here, it’s important to note that protein is a big freaking deal. Most Americans are getting maybe 13 grams of protein at breakfast, on average, and yet many nutrition experts say we should be getting 25-30 grams before noon[1].
WHAT.
That’s kind of a big deal, guys. We need to fuel our bodies right, so we need all that protein to be primed to rule the morning. I like ruling the morning. Don’t you?
So what we have here are nomilicious Southwestern breakfast bowls, loaded with a variety of proteins. This breakfast bowls recipe almost gets you in the zone. But not quite. So I pair my bowl with a cold cup of milk! It has high-quality protein, 8 grams per 8 ounce serving, in fact. Hello, delicious. And really, if you add a glass of milk alongside your morning meal, you’re doing your body some good. Can’t go wrong with milk.
Aaaaaaaaand now I’m thirsty.
Now, how about we celebrate getting our protein at breakfast with an AWESOME giveaway?!?!
Two lucky readers will win a Fitbit Flex! Holla! Giveaway ends 3/4/16, so you better hurry! See terms and restrictions for details, good luck!
Fitbit Flex – My Morning Protein
[1] What We Eat in America, NHANES 2009-2010.
2 Layman D. Dietary guidelines should reflect new understandings about adult protein needs. Nutr Metab. 2009; 6: 12.
Comments