Mexican Breakfast Bowl

What makes this a breakfast item exactly? When I made it, it was my breakfast time (typically around 1PM), it has an egg on it (a classic breakfast food), and also because I said so. I firmly believe anything can be classified as breakfast if you are hungry enough, which I usually am. Also, Mexican food in the morning (or in my case, “morning”) just hits different.

  • I used one sweet potato and one regular potato because I like the flavor the sweet potato brings and the heartiness of adding a regular potato. Also cause health or something. You can use two sweet potatoes or two regular potatoes or no potatoes if ya want.
  • Roasting all those veggies took me a relatively longer time than anticipated because I way overcrowded my pan. If you are in a hurry, try splitting up the veg onto another baking sheet so it has more room. I just like the idea of a one pan meal cause dishes suck.
  • Use whatever veggies you like or that you have available, the seasoning will take care of the vibe.
  • This stuff just gets better as it sits in the fridge, so it’s great for meal prep. If I get bored of having it in bowl form during the week I throw some in a tortilla and make a burrito. Yum.
  • If you have the unfortunate genetic occurrence, like my mom, that causes cilantro to taste like soap feel free to omit the stuff. You’re missing out though.
  • Of course, make it vegan by leaving out the egg but c’mon, a runny egg? Unbeatable.
  • The jalapeño I used was not even a little bit spicy so I added some cayenne pepper to my spice mix, use at your discretion if spicy foods scare you.
  • Okay I’ve talked enough let’s eat.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Makes 4-6 servings


  • 1 large sweet potato
  • 1 large Yukon gold potato
  • 2 bell peppers (I used one red, one orange)
  • 1 jalapeño
  • 1/2 yellow onion
  • 1 tomato
  • 1 can of black beans
  • 1 bunch of cilantro
  • 1 tbps chili powder
  • 1/2 tbsp garlic powder
  • 1/2 tbsp cumin
  • 1 tsp coriander
  • 1/2 tsp cayenne pepper
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • neutral oil
  • salt&pep to taste


  1. Preheat your oven to 425F. Start chopping all the veg! I like to have everything prepped first but that’s up to you.
  2. Once the oven has preheated, we’re going to throw the potatoes in first. Give ’em a little kiss of oil, salt and pepper and roast for 15 minutes.
  3. Once 15 minutes is up, you’re gonna add the bell peppers, jalapeño, onion, and all the spices (not the cilantro). Add a wee bit more oil and stir it around real good.

I mean, that’s just pretty
Ready to go back in the oven
  1. Roast the veg to your liking. For me, I like it to have good toasty color and for the onions to be really soft. So mine took about another 25-30 minutes.
  2. Once you got it to your liking, turn off the oven. Pour a can of rinsed, drained black beans onto the baking sheet and stir. Pop it back in the oven just to warm the beans up and get them familiar with those flavors.
  3. I plated mine atop a bed of mixed greens and topped with a fried egg, avocado, tomatoes, radishes, and lots of that fresh cilantro. To store, I just mixed in the rest of the fresh cilantro I had.

I love a super simple set-it-and-forget-it meal. I hope you guys give this one a try!

My Mother’s Worst Nightmare, Mixed Media, 2022

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