In a small bowl, whisk all the dressing ingredients, except the oil. Slowly add in the oil, whisking everything together until emulsified and smooth. Set aside. TIP: I always use my milk frother wand to quickly make the dressing.
Make the Breakfast Bowl
Heat the oil in a large skillet (30-cm) on medium-high heat. Add in the onions and sweet potatoes and stir for 2 minutes, until they are coated in the olive oil and the onions are just starting to soften.
Add in the Birds Eye Mexican Bean Mix directly from frozen and stir until everything is mixed. Add in about 2-3 tablespoons of water and cover the pan with a lid. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes are cooked, and the water has cooked away.- If you find that the sweet potatoes are browning before they are softened, add in more water as needed. - If you find that the sweet potatoes are softened but there's too much water in the pan still, then remove the lid and allow the water to cook away. - Your pan's lid may lose more or less steam than mine, so adjust accordingly.
If you multi-task in the kitchen, in the meantime, prepare the fried eggs to top. Otherwise, wait until the bean mixture is done before preparing the fried eggs.
Once the sweet potatoes and beans are cooked, pour on the lime dressing. Sauté for a minute, stirring to coat everything in the dressing.
Evenly divide the breakfast bowl to serve. Top with avocado slices, salad cheese, and a fried egg.