Skip the tortilla: Try these breakfast burrito bowls for breakfast for dinner

Lose the wrap and serve breakfast burrito bowls topped with a sunny-side up egg for a colorful, customizable meal.

Make-your-own-burrito night and breakfast burritos are easy meals that please everyone in the family. Guests, too. Swap those tortillas for bowls and the colorful ingredients are on display.

It can be a little prep-intensive to prepare the individual components. Use shortcuts when you can – store-bought salsa, shredded cheese, frozen breakfast potatoes – but it’s also a great way to get your kids, spouse or friends into the kitchen to help.

The basic bowl includes potatoes, eggs, black beans, chorizo sausage, salsa and avocado – topped with a bit of cheese or a squeeze of lime and cilantro. But, really, anything goes.

If you’re serving it for dinner, add brown rice or quinoa for a heartier meal.

The meat is certainly optional, but chorizo can subbed out for carne asada, pulled chicken or breakfast sausage crumbles of any kind.

If eggs served sunny-side up don’t appeal, try scrambling the eggs.

Strips of red and orange peppers were a nice addition to our bowls recently. But you could also sauté cubes of zucchini, kale, spinach, onions or mushrooms to add to the buffet of offerings.

Toppings are important, too. Try different cheeses and salsas, jalapeño, cilantro and sour cream.

We opted for oven-roasted spiced sweet potatoes for our bowls, which gave them a nice burst of color and sweetness.

Mix and match your way to a breakfast, brunch or breakfast-for-dinner with these bowls.

Here’s a basic recipe to help you get started.

Breakfast Burrito Bowls

Cooking spray

4 small sweet potatoes, cut into 1/2-inch cubes

1 1/2 teaspoons olive oil

1/2 teaspoon cumin

1/2 teaspoon smoked paprika (hot or mild)

1/2 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

1 cup black beans

1 cup cooked chorizo sausage (or any breakfast, taco or burrito meat desired)

2 cups sautéed sweet bell peppers or any other veggies desired

Salsa or pico de gallo

Lime wedges

1/4 cup chopped cilantro

Cheese

Avocado slices

4 large eggs

Preheat oven to 425 degrees. Spray a large nonstick baking sheet with oil.

In a bowl, combine sweet potatoes, olive oil, cumin, smoked paprika, salt and black pepper. Toss well to coat. Spread potatoes evening onto sheet pan and roast for 20 minutes, or until browned on the outside and tender inside, turning once halfway through.

Heat a skillet over medium heat and sauté desired vegetables (onion, bell pepper, zucchini, mushrooms, kale or spinach). Warm the black beans over low heat.

Brown chorizo or other meat in a skillet and set aside to keep warm.

Heat a small skillet over medium heat and lightly spray with olive oil. Add eggs and season with salt. Cook to desired doneness.

To assemble the bowls, allow guests to layer desired potatoes, meat, vegetables and beans. Garnish with salsa, lime juice, cilantro, any cheeses and avocado. Top each bowl with a cooked egg.

Yield: 4 servings