These bowls contain about 16g of carbs per serving, and only 4 of them are from added sugar. Each bowl also provides a whopping 41g of protein per serving to help keep you and your muscles satisfied.
Nutrition (per serving)
Calories: 515; total fat: 31.8g; saturated fat: 6g; protein: 41g; carbohydrates: 16.4g; sugar: 4.2g; fiber: 2.5g; cholesterol: 303mg; sodium: 351.7mg
Recipe and photo by Sylvia Fountaine of Feasting at Home.
Toss onion and sweet potato with the oil, season with salt, pepper, and chili powder, and roast on a parchment-lined baking sheet in a 400° oven until tender, about 20 minutes. Alternatively, sear in a skillet over medium heat, stirring occasionally for 10-15 minutes.
If making chorizo, cook it with a little oil, browning it and breaking it apart into crumbles.
Heat the black beans, season with salt, pepper, and a pinch of cumin.
Prepare the eggs to your liking—either scrambled, over easy, sunny-side up, or poached.
Once the sweet potatoes are cooked, divide among 4 bowls. Divide the chorizo and black beans. Top with the eggs, avocado slices, cilantro, and scallions. Add tomatoes if in-season. Serve with optional garnishes.