Mexican Brunch Bowl

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This Mexican brunch bowl is the kind of meal that makes you want to get up in a morning. Sweet potato and caramelised red onions bring the sweet, chorizo and black beans bring the heat, and the zesty avocado salsa ties it all together. Top it off with a perfectly cooked fried egg, grab a fork and tuck in.

A bowl of cooked chorizo and black beans, roasted sweet potato and avocado salsa topped with a fried egg.

My easy Mexican breakfast bowl turns any morning into a fiesta. There's so much deep flavour in one bowl and the avocado salsa adds just the right amount of zesty citrus freshness. When I serve this to my family it's clean bowls all round.

Table of Contents

Why you'll love this recipe

Prep ahead as some the elements can be made the night before and stored overnight in the fridge, ready to warm up the following morning.
Double up this recipe if serving a crowd! This recipe is easily multiplied if feeding a larger group, making it an ideal family brunch dish.
This is a versatile recipe and you can swap in other ingredients to suit your own taste, see some ideas later in this post.

Mexican breakfast bowl recipe ingredients

Individual recipe ingredients for making a Mexican breakfast or brunch bowl.

Find the full list of ingredients and quantities in the recipe card below.

Sweet potato - use any variety or colour of sweet potato in this recipe.
Oil - I like to use olive oil in this recipe as it has the best flavour.
Onion - I use red onion with the sweet potato and also in the black beans.
Chorizo - gives this hash a lovely smoky flavour due to all the paprika in it.
Beans - for ease I use canned black beans in this recipe. If using dried beans you will have to cook them separately first.
Vegetables/herbs - as well as the red onion I add celery, garlic and a sprig of fresh thyme to the base of the black beans which add great flavour.
Seasoning - I season the beans with salt and black pepper, adding ground cumin and smoked paprika for extra flavour.
Stock - I use vegetable stock in the black beans, but you could also use chicken stock.
Worcestershire sauce - I always add Worcestershire sauce to beans, they add acidity and a great savoury flavour.
Tomato puree (paste) - I add tomato puree to the beans which adds flavour and also helps to thicken the beans.
Avocado salsa - I make a quick salsa by combining diced avocado with finely chopped red chilli and the juice of a lime, seasoning to taste with salt and black pepper.
Eggs - I top the beans with a fried egg, allowing one egg per person, cooked how you like them.
To serve - I season the egg with sea salt and a pinch of chilli flakes (red pepper flakes) and finish the dish with finely chopped coriander leaf (cilantro).

How to make a Mexican brunch bowl

A baking sheet topped with raw sweet potato cubes and sliced red onion, drizzled with olive oil and seasoned with salt and black pepper.

A saucepan of sauteed chorizo, red onion and garlic.

Preheat the oven to 200C/180CFan/400F.
Place the diced sweet potato and red onion onto a baking tray. Drizzle over the olive oil and mix together, coating the vegetables, and season with salt and black pepper. Place the baking tray into the hot oven and roast the potato for 20 minutes.
While the sweet potato is roasting, make the black beans. Place the olive oil into a non stick frying pan over medium-high heat. Add the chorizo, red onion and celery and sauté for 5 minutes, then add the garlic, ground cumin and smoked paprika and sauté for 1 minute.

A saucepan of sauteed chorizo, onion and garlic with added black beans, tomato puree, thyme sprigs with chicken stock being poured over.

A bowl of chopped avocado combined with finely chopped red chilli, chopped coriander leaf, black pepper and lime juice.

Now add the remaining black bean ingredients to the pan and bring to a boil. Then turn to medium-low heat and simmer gently until the bean mixture has thickened, around 10-15 minutes.
While the beans are cooking place all the ingredients for the avocado salsa into a small bowl and stir to combine, adding salt and black pepper to taste. Set aside.

A baking sheet topped with roasted sweet potato cubes and sliced red onion.

A saucepan of cooked black beans and chorizo.

When everything is ready and you are about to serve, cook the eggs how you like them.
Divide the roasted sweet potatoes, black beans and avocado salsa evenly between 4 bowls. Top each bowl with an egg, sprinkling over some chilli flakes if desired. Garnish with freshly chopped coriander and serve immediately.

Recipe variations

Meat - I use chorizo as is has a lovely smoky flavour due to all the paprika in it. However, you can use ordinary pork sausage or a smoked sausage. Alternatively make the beans and at the end of the cook stir through some cooked ham, or leftover roast chicken.
Sweet Potato - I like to roast sweet potato for this recipe, but you can swap sweet potato for regular potato, or even butternut squash.
Beans - I've used black beans in this recipe, but you can swap these for other beans like red kidney beans, cannellini beans or barlotti beans.
Salsa - I love to serve avocado salsa with this dish, but you can swap for a smoother guacamole, or swap for a tomato, mango or sweetcorn salsa.
Eggs - you can cook the eggs any way you like, I've opted for a fried egg, but you could add poached, scrambled or soft boiled eggs if you prefer.
Cream - if you want to temper the chilli heat in this dish, add a spoon of sour cream or thick Greek yogurt to the bowl.

Useful hints and tips

For a vegetarian brunch bowl leave the chorizo out of the bean mixture.
Containing no dairy this recipe is suitable for dairy free diners.
For gluten free diners ensure the sausage you use is gluten free.
Allergy advice: gluten free, dairy free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

Can this recipe be made ahead?

Yes, all 3 elements can be made ahead, cooled and stored in separate airtight containers in the fridge for 2-3 days, the avocado salsa 1-2 days. Then when ready to enjoy warm up the sweet potatoes and the bean mixture until hot and serve topped with freshly cooked eggs.

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Pinnable image with recipe title and a bowl of cooked chorizo and black beans, roasted sweet potato and avocado salsa topped with a fried egg.

Additional recipe suggestions

If you like this recipe then try some of my favourite savoury breakfast and brunch recipes:

Planning your own brunch party then have a look at my Ultimate Guide to Brunch. This guide is full of great recipes, hints and tips for enjoying the best weekend brunch.