Chorizo Breakfast Bowls

Quick Benefits

Chorizo Breakfast Bowls offer a flavorful, protein-packed, and satisfying breakfast or brunch option. With a base of crispy sweet potatoes, savory chorizo, creamy avocado, and fresh pico de gallo, this dish is packed with a variety of textures and bold flavors. It provides a good balance of healthy fats, fiber, and protein, making it a hearty and energizing meal to start your day.

Essential Ingredients

For the Pico de Gallo:

• 4 Roma tomatoes: Provides freshness and juiciness for the pico de gallo.
• ½ cup diced sweet onion: Adds sweetness and crunch to the pico de gallo.
• ¼ cup chopped fresh cilantro: Offers a fresh, herbaceous flavor to the mix.
• 1 jalapeno pepper: Adds a spicy kick to the salsa.
• 1 lime, juiced: Adds a tangy citrus element.
• 1 teaspoon minced garlic: For a savory depth of flavor.
• ⅛ teaspoon garlic salt: Enhances the garlic flavor in the pico de gallo.

For the Chorizo Breakfast Bowls:

• 1 (15.5 ounce) can black beans: A protein and fiber-packed addition.
• 3 tablespoons olive oil, divided: For cooking the sweet potatoes and eggs.
• 2 (10 ounce) bags frozen sweet potatoes: For a quick and hearty base in the bowls.
• Salt and black pepper: For seasoning.
• 1 (1 pound) ground chorizo sausage: The main protein and flavorful ingredient in the bowl.
• 4 eggs: Provides protein and richness.
• 4 avocados, peeled and sliced: For creaminess and healthy fats.
• ¼ cup crumbled Cotija cheese: Adds a salty, tangy flavor to the bowls.
• 1 teaspoon Mexican-style hot sauce: Adds heat (optional).

Preparation Steps

1. Make the Pico de Gallo: Combine diced tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl. Stir to combine. Set aside half of the pico de gallo and stir in the black beans. Refrigerate both bowls until ready to serve.
2. Cook the Sweet Potatoes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the frozen sweet potatoes, season with salt and pepper, and cook for 15-20 minutes until browned and crispy, stirring occasionally.
3. Cook the Chorizo: In a separate skillet, cook and stir the ground chorizo over medium heat until browned and fully cooked, about 10 minutes.
4. Assemble the Bowls: Distribute the cooked chorizo, sweet potatoes, black bean mixture, and sliced avocado evenly into 4 bowls. Sprinkle with crumbled Cotija cheese.
5. Cook the Eggs: Heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat. Crack the eggs into the pan and cook for about 1 minute, or until the outer edges are opaque. Cover the skillet and reduce heat to low. Cook for an additional 4-6 minutes until the whites are set, and the yolks are cooked to your desired firmness.
6. Finish and Serve: Place one cooked egg on top of each bowl. Serve with additional pico de gallo and a drizzle of hot sauce if desired.

Health Benefits

Chorizo Breakfast Bowls provide a well-rounded meal with plenty of essential nutrients. The eggs offer a high-quality source of protein, while the chorizo provides a savory flavor and additional protein. Sweet potatoes are rich in vitamins A and C, along with fiber, making them great for digestion and skin health. Avocado provides heart-healthy fats, and the black beans offer fiber and protein, keeping you fuller for longer. The fresh pico de gallo adds a boost of vitamin C, while the Cotija cheese adds calcium for bone health.

Serving Suggestions

Chorizo Breakfast Bowls are a filling and satisfying meal on their own, but they can also be paired with a side of fresh fruit like pineapple or mango to complement the savory flavors. For added crunch, serve with tortilla chips or crispy fried plantains. These bowls also go great with a side of extra salsa or hot sauce for those who love a spicy kick.

Creative Variations

• Vegetarian Version: Substitute the chorizo with black beans or grilled vegetables like bell peppers, zucchini, and mushrooms for a vegetarian option.
• Spicy Twist: Add chopped jalapeños or chili flakes to the pico de gallo or sprinkle some hot sauce on top for an extra kick.
• Cheese Swap: If you prefer a different cheese, try using feta or cheddar cheese in place of Cotija for a different flavor profile.
• Grains: Add a base of quinoa, rice, or even farro to the bowls for added texture and whole grains.

Storage Tips

Store leftover Chorizo Breakfast Bowls in an airtight container in the refrigerator for up to 2 days. To reheat, remove the egg and microwave the other ingredients until heated through. For long-term storage, you can freeze the components (except the avocado and eggs). Simply freeze the sweet potatoes, chorizo, and black beans in separate portions and reheat them when needed.

Pro Tips

• Cook Sweet Potatoes in Advance: If you’re prepping this meal ahead of time, roast the sweet potatoes and store them in the fridge. This will save time on the day you’re assembling the bowls.
• Customize the Egg: Cook the eggs to your preferred texture, whether you like them runny or fully cooked. Poached eggs or scrambled eggs are also great alternatives.
• Extra Flavor: Don’t hesitate to add extra seasoning to the chorizo, like cumin, paprika, or oregano, to enhance the flavor of the sausage.

Frequently Asked Questions

Can I make these bowls ahead of time?
Yes! You can cook and assemble the bowls in advance and store them in the refrigerator for up to 2 days. Just reheat the components (except the avocado and eggs) when ready to serve.

Can I substitute the chorizo with something else?
Yes, you can substitute the chorizo with turkey sausage, bacon, or even tofu for a vegetarian or lower-fat alternative.

How can I make these bowls spicier?
Add more jalapeños to the pico de gallo, drizzle extra hot sauce on top, or mix in some chili flakes or cayenne pepper for additional heat.

Can I freeze the bowls for later?
Yes, you can freeze the cooked chorizo, sweet potatoes, and black beans. However, it’s best to freeze them separately from the avocado and eggs. Reheat the components and add the avocado and freshly cooked eggs when ready to serve.

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