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California Sweet Potato Breakfast Bowls

Shanna
California inspired sweet potato breakfast bowls loaded with sauteed veggies, beans, eggs and topped with salsa and avocado. Healthy and filling.
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Prep Time 20 minutes
Cook Time 35 minutes
Additional Time 5 minutes
Total Time 1 hour
Servings 4 servings

Equipment

  • 1 baking sheet
  • 1 cast iron pan
  • 3-4 mixing bowls Or smaller bowls for individual ingredients

Ingredients
  

  • High heat oil for roasting potatoes sautéing vegetables and mushrooms. Butter or oil for eggs.
  • 2 large sweet potatoes 900g, peeled and diced into one inch pieces (2 cm)
  • 1 teaspoon each kosher salt ground black pepper
  • One 15 ounce 425 g can of pinto beans (not refried)
  • ½ teaspoon each: ground cumin kosher salt (spices for the beans)
  • ½ teaspoon ground black pepper
  • 2 each zucchini and yellow summer squash washed, ends trimmed off, sliced
  • 1 teaspoon each: kosher salt oregano, onion powder
  • ½ teaspoon black pepper
  • 8-10 ounces mushrooms I used white button, you can use any kind you like washed and sliced
  • 4 ounces pepper jack cheese or any melty cheese you like shredded (117 g)
  • 8 large eggs
  • Salsa
  • Avocado or guacamole
  • Tortillas
  • Hot Sauce
  • Lime slices

Instructions
 

  • Preheat oven to 400 Deg f. Toss the diced sweet potatoes in a bowl with a tablespoon or so of oil, salt and black pepper. Roast for 25-30 minutes, stirring occasionally until roasted and starting to get crispy. 
  • While the potatoes are roasting prep and cook the zucchini, squash and mushrooms. You can do this in one pan or cook the mushrooms in a separate pan. I will cook the squash and zucchini first for a 5-8 minutes, then remove to a bowl, cook the mushrooms in same pan. 
  • Either heat up the beans in a microwave ( beans and liquid) or in a pan on the stove until hot, add in the spices and stir. Keep warm until ready to use. Strain out the liquid before serving.
  • Once the potatoes, vegetables and mushrooms are cooked start assembling the bowls and heat a pan for the eggs 
  • Layer the bowls starting with the beans and cheese then the sweet potatoes. Next layer is the zucchini and squash along with the mushrooms. 
  • Cook your eggs however you like and add them to the top of the bowl. Top with avocado slices, a spoonful or so of salsa and add some lime wedges. 
  • Serve with hot sauce and warm tortillas if you like. I like using small taco sized flour tortillas.