Description
This Chorizo and Sweet Potato Breakfast Bowl is a hearty and flavorful morning meal, combining spicy, savory chorizo with tender sweet potatoes, sautéed vegetables, and protein-packed eggs. Perfect for a nutritious and satisfying breakfast or brunch, these bowls are easy to prepare and customizable with your favorite hot sauce or salsa.
Ingredients
Scale
Main Ingredients
- 8 oz fresh chorizo
- 2 medium sweet potatoes (about 2 cups diced)
- 1 medium onion, diced
- 1 cup bell peppers (red or yellow), diced
- 4 large eggs
- 2 tbsp olive oil
- Salsa or hot sauce (to taste)
Instructions
- Prepare the Sweet Potatoes: Wash, peel, and dice the sweet potatoes into bite-sized cubes to ensure even cooking and perfect texture.
- Cook the Chorizo: Heat a large skillet over medium heat, add the fresh chorizo, and cook for 5-7 minutes until browned and crispy, releasing its rich flavors.
- Sauté Onions and Peppers: Add diced onion and bell peppers to the skillet with the chorizo. Sauté for 4-5 minutes until the vegetables are fragrant and slightly softened.
- Cook the Sweet Potatoes: Stir in the diced sweet potatoes along with a splash of water to help steam and soften them. Cover the skillet and cook for 10-15 minutes, stirring occasionally, until the sweet potatoes are tender but retain a slight crispiness.
- Cook the Eggs: While the sweet potatoes cook, in a separate pan, fry or scramble the eggs according to your preference until fully cooked.
- Assemble the Bowls: Divide the sweet potato and chorizo mixture among bowls. Top each bowl with eggs and drizzle with salsa or your favorite hot sauce for added flavor and heat.
Notes
- You can substitute turkey chorizo for a leaner option.
- Adding chopped cilantro or green onions as a garnish can brighten the dish.
- Use whatever color bell peppers you like for different flavors and colors.
- For a dairy-free version, omit cheese or toppings that contain dairy.
- Adjust cooking times slightly based on stovetop heat and sweet potato size.
