Ingredients

• 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
• 3 tablespoons olive oil, divided
• 1 large shallot, sliced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 dash hot sauce
• 1/2 lime, juiced
• 2 ounces baby spinach
• 4 eggs, sunny side up
• 1 avocado, sliced
• cilantro, chopped

Instructions

1. Preheat oven to 425F.
2. Toss sweet potatoes in olive oil and salt. Spread onto a baking sheet. Roast until golden.
3. While potatoes are roasting, in a small fry pan, heat 1 tablespoon olive oil over medium heat.
4. Add shallots and cook until tender.
5. Stir in black beans, cumin, chili powder, hot sauce, and lime juice.
6. Season with salt to taste.
7. Stir in spinach and cook until slightly wilted. Remove from heat.
8. Once potatoes are roasted, remove from oven.
9. In a large bowl toss together potatoes and bean mixture.
10. In the small fry pan, cook eggs. T
11. o serve, spoon potato mixture onto plate. Lay egg across the potatoes. Garnish with cilantro.
12. Serve hot with slices of avocado and your favorite salsa.