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.
Servings: 4 servings
Cost: $10
Equipment
- Baking sheet
- Parchment paper
- Oven
Ingredients
For bowls:
- 1 large sweet potato scrubbed and cut into ½-inch dice
- 1 onion any variety, diced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ 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
- ¼ cup green onions thinly sliced
- 1 avocado diced
- ½ cup salsa
- 4 tablespoons sour cream or non-dairy alternative
Instructions
- 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.
Notes
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.