Southwestern Breakfast Black Bean Bowls – Whitney Miller

Ingredients

• 1 lb. dry black beans
• ½ cup cubed sweet onion
• 2 cups chicken stock
• 2 ¼ teaspoons fine sea salt, plus more as needed
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Pinch cayenne pepper
• 1 teaspoon fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 6 large eggs
• 1 tablespoon extra-virgin olive oil
• 2 medium sweet potatoes, peeled and cut into ½-inch cubes
• ¼ teaspoon fine sea salt
• Steak slices, optional
• 1 1/3 cups pico de gallo
• 1 ripe avocado, pitted and sliced
• Toasted Naan Bread or Warm Flour Tortillas, for serving