1/4teaspooneach: onion powdergarlic powder, paprika, chili powder
3cupscooked brown rice or quinoawarmed
15-ouncecan beansany variety, drained, warmed
One pouch Loma Linda Chorizo
4-8eggscooked as desired (optional)
1/4cupgreen onionsthinly sliced
4tablespoonssour cream or non-dairy alternative
Preheat oven to 425°F. Line a rimmed baking sheet with parchment.
For veggies: Place diced sweet potato on the baking sheet. Drizzle with the olive oil and use your hands to toss until coated. Combine the spices in a small bowl and sprinkle evenly over the veggies. Bake for 15-20 minutes, or until sweet potatoes are tender and golden. Keep warm until ready to serve.
While veggies are roasting, prepare the Loma Linda Chorizo according to package directions. Keep warm.
Divide the warm brown rice and beans between four bowls, followed by the Chorizo, spinach, and eggs. Serve warm with desired toppings.
To make vegan, omit the eggs and use cashew sour cream.