Smoked Chorizo Breakfast Bowl with California Avocados

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.