Southwest Breakfast Bowl with Roasted Roots
What I love about Southwest Breakfast Bowl with Roasted Roots
This Southwest Breakfast Bowl with Roasted Roots has quickly become one of my husband’s and my absolute favourite brunch recipes—and for good reason! Now that it’s officially fall, I’ve been craving warmer, cozier meals, and this breakfast recipe has been my go-to for autumn weekends.
Not only is it comforting, but it’s also packed with nutrient-dense vegetables, protein-rich black beans, creamy avocado, and a smoky chipotle mayo that ties everything together beautifully. The flavours are on point! What I especially love about this bowl is how hearty and healthy it is. In addition to being totally gluten- and grain-free, it’s also vegetarian and balanced with healthy fats, complex carbohydrates, and enough protein to keep you full and energized for hours.
And if you love Mexican-style dishes like we do, this one checks all the boxes. First of all, the flavour and texture are incredibly satisfying, especially with that bit of crunch from the roasted black beans. And, chilli and cumin bring the perfect warming spice duo, while creamy avocado adds richness, and fresh cilantro (which I think is essential) gives it a fresh finish.
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. Plus, you can add any additional protein that you like whether it’s eggs, chicken, beef or shrimp. And if you’re a poached eggs fan, be sure to check out my recipe for Creamy Turkish Eggs or maybe even Classic Avocado Toast for One both featuring those beautiful poached eggs.
Recipe Notes
A few things to keep in mind:
- 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 cut them into small chunks, but I like the ease of baby potatoes.
- Onion – You need one onion for this recipe. It can be a white onion, yellow onion or purple onion.
- Black beans – You need one can of black beans for this recipe. Make sure you get organic BPA-free.
- Eggs – I recommend free-range, organic eggs. They’re high in nutrients and they have that beautiful, orange yolk.
- 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. It plays an important role, so don’t skip it.
- Mayo – Any type of real mayonnaise works for the chipotle mayo. I recommend an avocado oil or olive oil-based 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 – Make sure you have ripe avocados when you make this recipe. Not underripe and not overripe, ideally.
- Cilantro – I am a HUGE lover of cilantro. I know there are some of you 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.
How to Make it
Step 1: Chop and season the vegetables.
First, prepare a baking sheet and preheat the oven to 400F. Scrub the potatoes and yams and dry with a kitchen towel. Dice the yams, quarter the nugget (baby) potatoes and roughly chop the red/purple onion. Transfer everything to the prepared baking sheet along with the black beans. Drizzle olive oil all over everything and season with chilli powder, cumin, salt and pepper. Toss with a spatula, or your hands, until everything is evenly coated.
Step 2: Roast the veggies.
In the preheated oven, roast the potatoes, onions and black beans for 35 minutes or until fork-tender and browned on the edges.
Step 3: Poach the eggs.
Bring a small saucepan filled halfway with water to a boil and stir in 2 tbsp white vinegar. Crack one egg into a small bowl. Turn the water down to a simmer. Using a swirling motion, whisk the water slowly in a circle and, with the small bowl with the egg in it, gently drop the cracked egg into the centre of the swirl. Let it cook and simmer for 4 minutes for a medium poach. Remove the egg with a slotted spoon to a paper-towel lined plate and season with salt and pepper. Repeat with the remaining eggs.
Step 4: Make the spicy mayo.
In a small bowl, whisk together the mayonnaise and chipotle chilli powder until combined.
Step 5: Assemble the bowls.
Prepare three shallow bowls and add the roasted potatoes, onions and beans evenly among the three bowls. Top each with sliced avocado, poached eggs, chipotle mayo and fresh cilantro. Garnish with salt and pepper and enjoy!
FAQ:
Absolutely. Yams bring unique flavour and colour but sweet potatoes would work just as good.
Yes, it’s possible to make this dish vegan. Try substituting the poached eggs for tofu. You can dice the tofu and roast it with the rest of the vegetables to make it crispy. And instead of mayonnaise for the chipotle mayo, try vegannaise.
I find potatoes and yams make the best breakfast hash but if you don’t mind some different flavours and textures, you certainly can add other roots vegetables into the mix. They would cook the same as the potatoes/yams but I would peel carrots and parsnips.
Yes. I like avocado mayonnaise because it uses avocado oil instead of bad/unhealthy oils like canola oil. However, any kind of mayonnaise will work for this recipe!
The chipotle mayo is mild, but feel free to half the amount of chipotle chilli powder or omit it completely if you’re super sensitive.
Yes! I love doing this and then it’s ready to go whenever you need it. You can store it in an air-tight container in the fridge and then reheat on the stovetop or in the oven and add eggs later.
Southwest Breakfast Bowl with Roasted Roots
Equipment
- 1 Baking Sheet
- 1 Small Saucepan
Ingredients
- 2 cups baby potatoes
- 1 medium-sized yam
- 1 white onion
- 1 (398ml) can black beans rinsed and drained
- avocado oil for roasting
- 1 teaspoon sea salt
- 1 1/2 teaspoon chilli powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 6 eggs
- 2 tablespoon white vinegar for poaching
- 1/2 cup avocado mayonnaise
- 1 teaspoon chipotle chilli powder (not the same as regular chilli powder)
- 1 avocado diced or sliced
- 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. Turn the water down to a simmer. Using a swirling motion, whisk the water slowly in a circle and, with the small bowl with the egg in it, gently drop the cracked egg into the centre of the swirl.
- 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
Nutrition
More Hearty Breakfast Recipes
- Sheet-pan Breakfast Egg Nests
- Caramelized Onion and Mushroom Quiche
- Potato Crusted Ham and Swiss Quiche
- Classic French Toast with Berries
- GF Superfood Breakfast Cookies
- Gluten free Berry Breakfast Crumble
- Gluten Free Blueberry Pancakes
- Peanut Butter and Jam Breakfast Bars
- Classic Avocado Toast for One
