Smoked Chorizo Breakfast Bowl with California Avocados

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Total Time: 35 min

Cook Time:

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Nutrition Facts

Nutrition information
per serving

Calories 1290
Total Fat 91g
Saturated Fat 18g
Trans Fat 0g
Polyunsaturated Fat 30g
Monounsaturated Fat 29g
Cholesterol 410mg
Sodium 3340mg
Total Carbs 62g
Dietary Fiber 9g
Total Sugars 16g
Protein 58g
Potassium 2430mg

Vitamin A 681 mcg; Vitamin C 59 mg; Calcium 409 mg; Iron 9 mg; Vitamin D 2 mcg; Folate 284 mcg; Omega 3 Fatty Acid 3.45 g

% Daily Value*: Vitamin A 80%; Vitamin C 70%; Calcium 30%; Iron 50 %; Vitamin D 10%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

All the flavors you love about a breakfast burrito, served in a nourishing bowl. Made with crispy roasted potatoes, fresh spinach, smoky ground chorizo and topped off with a creamy chipotle honey drizzle sauce for the perfect blend of sweet and spice.

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Serves: 2

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1 small russet potato, diced 1 tsp. kosher salt 1/2 tsp. garlic powder 1/2 tsp. smoked paprika 1 Tbsp. olive oil, divided 3 oz. ground chorizo 3 cups spinach, chopped 2 eggs, soft scrambled (see notes below) 1/4 ripe, Fresh California Avocado, peeled, seeded and thinly sliced 2 Tbsp. chopped green onions, for topping Chipotle Sauce 2 Tbsp. chipotle in adobo sauce 1/2 cup Greek yogurt 1/4 cup mayonnaise 1 tsp. garlic powder 1 tsp. honey to taste 1/2 tsp. apple cider vinegar 1 tsp. olive oil 1/4 tsp. kosher salt, or to taste

Smoked Chorizo Breakfast Bowls with California

  1. Preheat the oven to 425 F. Line a small sheet pan with parchment paper.
  2. In a bowl, mix together the potatoes, salt, garlic powder, paprika and half of the olive oil.
  3. Add potato mixture to the lined sheet pan and bake for 20-25 minutes, or until the potatoes are golden brown and tender.
  4. In a small non-stick skillet, cook the chorizo on medium-high heat until cooked through and slightly crispy, about 4-5 minutes. Remove from the skillet and set aside.
  5. In the same skillet used to cook the chorizo, add spinach and cook for 2-3 minutes or until slightly wilted. Remove from the skillet and set aside.
  6. Crack the eggs into a bowl and whisk until light in color.
  7. Wipe the skillet, add in the remaining olive oil and heat on medium-low heat. Stir eggs with a heat-resistant spatula until eggs are moist and just beginning to set. Remove from heat and stir once or twice more.
  8. Arrange potatoes, chorizo, spinach, and scrambled eggs into a shallow bowl. Top with sliced California Avocado and green onions.
  9. Drizzle with chipotle sauce, if desired.

Chipotle Drizzle Sauce

  1. In a food processor, blend all ingredients together until smooth.
  2. Transfer to an airtight container and refrigerate until ready to use.

Variations: Swap out protein to taste or spinach for kale or collard greens. Add an additional teaspoon of honey for a sweeter sauce.

Serving Suggestion: Fold into a warm tortilla for breakfast burrito.

Beverage Pairing: Enjoy with your favorite breakfast beverages for a perfect start to any day.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

You can’t always tell if an avocado is ripe just by its color.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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