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Breakfast Bowls with Chorizo and [Leftover] Roasted Sweet Potatoes
with fruit salad

Active: 35 Total: 35

This breakfast-for-dinner comes together fast thanks to roasted sweet potatoes made earlier in the week. Add your favorite fresh fruit for a simple side.



Breakfast Burrito with Chorizo:
  • Eggs - 8 , whisked
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Chorizo - 6 oz
  • Roasted Paprika Sweet Potatoes (leftover from Tuesday) - ~3 cups
  • Salsa - for serving
Fruit Salad:
  • Fresh fruit, any mix - 1 lb , chopped (use your favorites for fruit salad)


  1. Eggs - Whisk eggs with salt and pepper.

  2. Fruit - Chop fruit (if needed).

  3. Green onions - Chop, keeping white and green parts separate.

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  1. Heat a nonstick pan or skillet over medium heat. Add first portion of oil and then chorizo and white parts of green onions. Saute, breaking chorizo apart, until cooked through, 6 to 8 minutes.

  2. Transfer chorizo to a paper towel-lined plate. Drain off oil from the pan and wipe it clean with a paper towel.

  3. Return pan to medium heat and add second portion of oil. Pour eggs over heated oil. Let sit until the bottom parts start to set. Lightly scramble and cook until eggs are cooked to the consistency you’d like. 

  4. While eggs are cooking, reheat leftover sweet potatoes in the microwave.

  5. Assemble bowls with a base of leftover potatoes topped with eggs and chorizo. Finish with green parts of green onions and salsa. Enjoy fruit on the side.



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