Korean Sweet Potato and Black Bean Breakfast Bowl (Goguma Bap)

Ingredients

• 2 medium Sweet Potato (cubed)
• 1 cup Black Beans (cooked)
• 2 cups Quinoa (cooked)
• 2 tablespoons Avocado Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 4 large Eggs
• 2 tablespoons Gochujang (Korean chili paste)
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sesame Oil
• 1 teaspoon Maple Syrup
• 2 tablespoons Green Onions (chopped)
• 1 teaspoon Sesame Seeds

Instructions

1. 1Preheat your oven to 400°F (200°C). In a large bowl, combine the 2 medium cubed sweet potatoes with 1 tablespoon of the avocado oil, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper, tossing until the sweet potatoes are evenly coated.
2. 2Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast for 25 to 30 minutes, or until they are tender when pierced with a fork and have slightly caramelized edges.
3. 3While the sweet potatoes roast, in a small bowl, whisk together the 2 tablespoons of gochujang, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of maple syrup until the mixture is thoroughly combined and smooth. Set the prepared dressing aside.
4. 4Heat the remaining 1 tablespoon of avocado oil in a non-stick skillet (e.g., a 10-inch skillet) over medium heat. Carefully crack the 4 large eggs into the hot skillet, ensuring they are spaced apart, and cook for 2 to 4 minutes, until the whites are fully set and the yolks are still runny; if you prefer over-easy eggs, gently flip each egg with a spatula and cook for an additional 1 minute.
5. 5Divide the 2 cups of cooked quinoa evenly among four serving bowls. Top each bowl with an equal portion of the roasted sweet potatoes, the 1 cup of cooked black beans, and one of the fried eggs.
6. 6Drizzle the prepared gochujang dressing evenly over each assembled bowl. Garnish each bowl with the 2 tablespoons of chopped green onions and the 1 teaspoon of sesame seeds, then serve immediately.

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