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Southwest Sweet Potato Breakfast Bowls

Servings 2
Author Laura Doerr


  • 2 sweet potatoes
  • 4 eggs scrambled
  • 1 cup black beans drained, rinsed
  • olive oil
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • salt and pepper
  • 1/2 avocado sliced
  • 1/4 cup cotija cheese
  • 1/4 cup crispy tortilla strips
  • salsa
  • sriracha optional
  • 1 tbsp fresh chopped parsley or cilantro


  1. Wash, peel, and chop the sweet potatoes into a rough chop. Add to sauce pan and cover with water. Bring to a boil over high heat, reduce heat to medium and boil just until right before they are fork tender to avoid them becoming mushy. Drain.

  2. In a large non-stick skillet, drizzle about 1-2 tbsp olive oil. Add the cooked sweet potatoes, black beans, chili powder, smoked paprika, onion and garlic powder, and salt and pepper. Stir to combine, keep warm over med-low heat.

  3. To assemble and serve, divide sweet potato and bean mixture into two bowls. Add scrambled eggs. Top with cheese, tortilla strips, salsa, sriracha, avocado, and fresh herbs. 

Recipe Notes

These bowls make a great and hearty dinner. Add bacon or sausage if you're looking for more protein! 

This combo would also be great served with tortillas to make breakfast tacos.

If you're looking for a shortcut, skip the fresh sweet potatoes and bake up some sweet potato tots, or other pre-packaged frozen sweet potatoes, and use the same seasoning combo, yum!

I find the tortilla strips in the produce section of my grocery store by some other croutons, nuts, and onion strings. You could also just crush up your favorite tortilla chips. This dish needs the extra crunch with all of the other soft textures!