Smoked Chorizo Breakfast Bowl with California Avocados

Serves: 2


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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit