Sweet Potato Rice Mexican Breakfast Skillet

gluten freevegetarian
Sweet Potato Rice Mexican Breakfast Skillet

Sweet Potato Rice Mexican Breakfast Skillet

Instead of listing out all of the ingredients in this breakfast skillet, I just decided to sum it up with the word “Mexican.” Why is it Mexican? Really just because it has some lovely Mexican staples – corn, avocado, chili powder, green peppers, cilantro and black beans.

Otherwise, it would have had to be named “Sweet Potato Breakfast Skillet with Corn, Avocado, Black Beans and Fried Egg” which is way way too long.

Alas, it’s perfect timing for Cinco de Mayo, which is next Monday.

Sweet Potato Rice Mexican Breakfast Skillet

Maybe you want to celebrate Cinco de Mayo on the weekend before the 5th. Well, if you do, you’re smart – margaritas are acceptable every day of the week and would pair wonderfully with this brunch-friendly skillet.

Or, just make it for breakfast any day of the week, because this dish is jam packed with yummy, robust flavors. The cilantro and chili powder work wonders with the sweet potato rice.

What’s better than a home-cooked Mexican brunch? Actually, one of Lu’s best friends from college is Mexican and his mother is an awesome cook. I’ve been meaning to invite myself over for some of her authentic Mexican cooking. The sounds and smells of Mexican in the kitchen are somethin’ else.

Sweet Potato Rice Mexican Breakfast Skillet

The avocado warms with the sweet potato rice and creates an unbelievable texture that’s only enhanced when your fork breaks the fried egg. If you don’t want to wait for a fried egg to set, just scramble two and throw it in the skillet.

All of this Cinco de Mayo talk gets me excited. It’s just one of those holidays that always seems to revolve around yummy food, festive drinks and good company. That’s my kind of party.

Sweet Potato Rice Mexican Breakfast Skillet

I actually don’t love margaritas, but I’m a big cerveza gal. I love Pacifico, Corona and Dos Equis. Mexican beer is the best. Especially in a michelada.

Serve this meal in a gorgeous cast iron skillet with a big spoon and have your guests scoop out a portion. If you’re feeding more than 2-3 mouths, just double the recipe and use a larger skillet. It’s a very share-friendly meal.

What are you doing for Cinco de Mayo?

Sweet Potato Rice Mexican Breakfast Skillet

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2 -3

Ingredients

  • 1 345g medium sweet potato, peeled, Blade C
  • 1 small ear of corn
  • 1 large garlic clove minced
  • 1/3 cup chopped white onion
  • 1/3-1/2 cup chopped green bell pepper
  • 1 14 oz can whole peeled tomatoes
  • 1/2 tsp chili powder
  • 1 avocado peeled, insides cubed
  • 1.5 tbsp chopped cilantro
  • 1/2 cup black beans
  • 1 egg or 2
  • 2 tbsp crumbled cotija cheese

Instructions

  • Place your sweet potato noodles into a food processor and pulse until rice-like. Set aside.
  • Place the corn into a saucepan and cover with water. Bring to a boil and cook for 2 minutes or until corn softens. Drain and set aside.
  • Heat a 8 or 10" skillet over medium heat and then add in the olive oil, garlic and onions. Cook for 1 minute and then add in the green peppers. Cook for 2-3 minutes or until onions are translucent.
  • Add in the sweet potato rice. Toss to combine and then add in two of the tomatoes in the can by crushing them with your hands over the skillet. Add in 2 tbsp of the juice from the can. Then, add in the chili powder, avocado, cilantro, black beans and shave off 3/4 of the corn kernels into the skillet. Toss to combine fully and then let cook, stirring occasionally, for 6-8 minutes or until sweet potato rice softens.
  • While the skillet cooks, fry an egg in another skillet.
  • When the sweet potato rice skillet is cooked, top it with the fried egg, sprinkle with cotija and serve.

Sweet Potato Rice Mexican Breakfast Skillet

Sweet Potato Rice Mexican Breakfast Skillet

Sweet Potato Rice Mexican Breakfast Skillet

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

10 comments

KR says:
Made this for lunch today!! So good!!!! I can't get enough of all your great recipes! Thank you!!!!!
Nancy says:
"1 small head of corn"- what is a head of corn?
Oops - typo, it's an ear of corn!
gracesturgis says:
Sweet potatoes are my favorite food! I love the idea that you had to make "sweet potato rice". I am majoring in nutrition and love your ideas of creating healthy alternatives to recipes. Keep up the good work!
Ludia says:
This looks delish! Is there a nutrional breakdown for it somewhere? Thanks!
Rebecca Diaz says:
Hi! I was just wondering what the nutritional info on this recipe is. Thanks

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...