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Tex Mex Breakfast Bowls with roasted sweet potatoes, ground turkey, black beans, scrambled eggs, and avocado slices

Tex Mex Protein Breakfast Bowls

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes, cubed into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 1 lb lean ground turkey
  • 1 tablespoon taco seasoning (chili powder, cumin, garlic powder, onion powder)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1/2 red onion , diced
  • 8 large egg s
  • 2 tablespoons whole milk
  • 1 cup fresh baby spinach
  • 1/2 cup shredded sharp cheddar cheese
  • 1 ripe avocado , sliced
  • 1/2 cup fresh pico de gallo
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes or until fork-tender.
  2. While potatoes roast, heat a large skillet over medium-high heat. Add ground turkey and taco seasoning. Cook, breaking apart with a spatula, until browned and no longer pink.
  3. Add the diced bell pepper and red onion to the turkey. Sauté for 5 minutes until vegetables are softened.
  4. Stir in the black beans and baby spinach. Cook for 2 minutes until the spinach is wilted. Remove the turkey mixture from heat and set aside.
  5. In a medium bowl, whisk together eggs and milk. In a separate non-stick skillet over medium-low heat, cook the eggs, stirring gently until soft curds form.
  6. Assemble the bowls by layering the roasted sweet potatoes at the base, followed by the turkey and bean mixture, and topped with scrambled eggs.
  7. Garnish each bowl with shredded cheddar cheese, sliced avocado, and pico de gallo before serving.