Print Recipe
0 from 0 votes

Tex Mex Breakfast Bowls with Veggie Chorizo

Enjoy these (almost) Texas-sized breakfast bowls piled high with toppings and vegetarian chorizo. Vegan, gluten-free, and non-GMO.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: Tex Mex
Servings: 4 servings
Author: Lindsey Johnson


For bowls:

  • 1 large sweet potato scrubbed and cut into 1/2-inch dice
  • 1 onion any variety, diced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon each: onion powder garlic powder, paprika, chili powder
  • 3 cups cooked brown rice or quinoa warmed
  • 15- ounce can beans any variety, drained, warmed
  • One pouch Loma Linda Chorizo
  • 4 cups baby spinach
  • 4-8 eggs cooked as desired (optional)

For serving:

  • Fresh cilantro chopped
  • 1 lime quartered
  • 1 to mato diced
  • 1/4 cup green onions thinly sliced
  • 1 avocado diced
  • 1/2 cup salsa
  • 4 tablespoons sour 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.