Southwest Breakfast Bowl with Roasted Roots, Avocado and Black Beans
Southwest Breakfast Bowl with Roasted Roots, Avocado and Black Beans
What I love about this Southwest Breakfast Bowl
It is officially Fall! With that, I’ve been looking for warmer, more cozy meals and this Southwest Breakfast Bowl with Roasted Roots is one of my favourite brunch recipes to make on an autumn weekend! It’s full of nutrient-dense vegetables, protein-packed black beans, creamy avocado and a delicious chipotle mayo to top it all off. I love how hearty and healthy this bowl is; it’s totally gluten- and grain-free, vegetarian, and has healthy fats, complex carbohydrates and protein to keep you satisfied for hours.
Let me just say too… the FLAVOUR! We love Mexican-style dishes and this one has it all; flavour, texture and even a little crunch from the roasted black beans. Chilli and cumin are the perfect spice duo, avocado is a must when it comes to Mexican and (I think) cilantro is a must too! You can even double-batch prep the roasted veggies and use them for lunches throughout the week. They’re so easy to make and delicious.
What you will need to make the Southwest Breakfast Bowl
Here’s a list of ingredients that you will need:
Yams - I love using yams in the Fall and Winter. You can also use sweet potatoes, but I do like the pretty orange colour of yams.
Baby potatoes - I also love adding a few baby potatoes to go along with the yams. You can use any kind of potato and juice cut them into small chunks, but I love the baby potatoes.
Onion - You need one onion for this recipe. It can be a white onion, yellow onion or purple onion. I chose white onion for this recipe.
Black beans - You need one can of black beans for this recipe. Make sure you get organic BPA-free.
Spices - For the roasted vegetables, you will only need a few spices: chilli powder, cumin, salt and pepper. You will also need a little chipotle chilli powder for the chipotle mayo.
Eggs - This recipe yields 3 servings at two eggs per serving, so you will need 6 eggs for this recipe.
Vinegar - To poach the eggs, you need a little white vinegar. Adding vinegar to the boiling water helps the egg to wrap around itself into a pretty little ball.
Mayo - Any type of real mayonnaise works for the chipotle mayo. I reccommend an avocado oil base mayonnaise. Avocado oil is a healthy saturated fat while canola oil (what most mayonnaise is made from) is an unhealthy trans fat that we want to avoid!
Avocado - Avocado is delicious. Make sure you have ripe avocados when you make this recipe.
Cilantro - I am a HUGE lover of cilantro. I know there are some peeps out there that just hate it, but I’m a believer that you can’t have Mexican food without cilantro! Of course, if you hate it… you don’t have to add it but I think it adds delicious flavour.
Southwest Breakfast Bowl with Roasted Roots, Avocado and Black Beans
Southwest Breakfast Bowl with Roasted Roots, Avocado and Black Beans
Ingredients
- 2 small-medium-sized yams, scrubbed clean
- 2 cups baby yellow potatoes
- 1 white onion
- 1 398ml can black beans, rinsed and drained
- avocado oil, for roasting
- 1 tsp sea salt
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp black pepper
- 6 eggs
- 2 tbsp white vinegar
- 1/2 cup mayonnaise
- *1 tsp chipotle chilli powder
- 1 avocado, diced
- cilantro, for topping
Instructions
- Preheat the oven to 400F and grab a large baking sheet.
- Dice the yams, halve the baby potatoes and roughly chop the onion into chunks. Add everything to the prepared baking sheet along with the black beans.
- Drizzle the vegetables with avocado oil and sprinkle salt, chilli powder, cumin and pepper all over. Toss with your hands to coat everything in the oil and spices.
- Bake in the preheated oven for 35 minutes or until potatoes are soft and browning.
- While you wait, make the poached eggs: Bring a medium-sized pot of water to a rolling boil and stir in 2 tbsp of white vinegar.
- Crack one egg into a small bowl. Using a swirling motion, whisk the boiling water in a circle and then gently drop your cracked egg into the centre of the swirl. (If it is boiling very aggressively, turn the heat down slightly.)
- Let the egg cook in the centre of the swirl for 4 minutes for a soft-medium poach or until your desired doneness. Remove the egg with a slotted spoon onto a paper towel and season with salt and pepper. Repeat with the remaining 5 eggs.
- Make the chipotle mayo: in a small bowl whisk together the mayonnaise and chipotle chilli powder until combined.
- Plate the roasted veggies and beans and top them with diced avocado, poached eggs, chipotle mayo and cilantro. Garnish with fresh cracked pepper and enjoy!
Notes
*Make sure you find chipotle chilli powder for the chipotle mayo as it is not the same as regular chilli powder.