Roasted Sweet Potato, Black Bean, and Chorizo Breakfast Bowls

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.

3 . Stage

Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.

4 . Stage

Meanwhile, combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.

5 . Stage

Brown chorizo in a large skillet over medium-high heat, breaking up any large clumps, for 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.

6 . Stage

Crack eggs into the skillet and cook until whites are set and yolks reach the desired doneness, 3 to 5 minutes.

7 . Stage

Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.