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5 from 1 vote

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
Keyword: vegetarian
Servings: 4 servings
Author: Lindsey Johnson
Cost: $10


  • Baking sheet
  • Parchment paper
  • Oven


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.


I go all out with plenty of fresh cilantro, a squeeze of lime, sliced avocado, diced fresh tomatoes, green onions, salsa, and sour cream (or a vegan non-dairy alternative). If you aren’t vegan, a fried or poached egg would be another great addition.
To make vegan, omit the eggs and use cashew sour cream.