Chorizo Breakfast Bowls

Chorizo Breakfast Bowls

If you’re looking for a hearty breakfast that will keep you full for hours, these Chorizo Breakfast Bowls are hard to beat. Packed with protein, healthy fats, and colorful vegetables, they’re one of those meals that works just as well for breakfast as it does for lunch or dinner.

We usually make these with our homegrown chorizo, but any good-quality ground chorizo will work. Each component can be prepared ahead of time, making these bowls perfect for meal prep or busy weekday mornings. Just warm everything up, fry a fresh egg, and breakfast (or dinner) is on the table in minutes.

Like many of our favorite meals, this recipe is easy to customize with whatever vegetables you have on hand. It’s also a great way to use sweet potatoes from the garden and bell peppers during the summer harvest.

Chorizo Breakfast Bowls have become one of our favorite ways to turn simple ingredients into a satisfying meal. My family loves this recipe!

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Why You’ll Love Chorizo Breakfast Bowls

• Ready in about 35 minutes (even faster with meal-prepped ingredients)
• High in protein and packed with vegetables
• Great for breakfast, brunch, lunch, or dinner
• Easy to prep ahead for quick meals
• Naturally gluten-free
• Paleo-friendly without the beans

Ingredients You’ll Need

• Ground chorizo: We use our homegrown ground chorizo, but any quality ground chorizo works well.
• Black beans: Canned black beans are quick and convenient. Rinse and drain, then warm with salsa, cumin, and a pinch of sea salt for extra flavor. Omit beans for paleo and add extra veggies.
• Sweet potatoes: Diced and cooked in avocado oil or coconut oil until tender with browned edges.
• Sweet bell peppers: Add color, sweetness, and extra vegetables to every bowl.
• Onion: Sliced and sautéed with the peppers until tender.
• Eggs: Fried to your preferred doneness. Fresh pasture-raised eggs are our favorite. A few of my boys prefer their eggs scrambled, which works just as well.
• Avocado oil or coconut oil: For cooking the vegetables.
• Unrefined sea salt: Skip the table salt and choose a quality sea salt to season the vegetables and beans. 
• Salsa: Stirred into the black beans and served on top for even more flavor.
• Sour cream: Adds a cool, creamy finish. Look for organic, full fat. Omit for paleo.
• Avocado: Diced just before serving for creaminess and healthy fats.

Instructions

1. Brown the ground chorizo in a large skillet over medium heat until fully cooked. 
2. In a second skillet, cook the diced sweet potatoes in avocado oil or coconut oil until tender and lightly browned. Season with sea salt.
3. In a third skillet, sauté the sliced bell peppers and onions in avocado oil until tender. Season with sea salt.
4. In a small saucepan, combine the rinsed and drained black beans with salsa, cumin, and a pinch of sea salt. Heat until warmed through.
5. In a fourth skillet, fry the eggs to your preferred doneness.
6. Divide the sweet potatoes among serving bowls. Top with the chorizo, black beans, and sautéed peppers and onions.
7. Place a fried egg or two on each bowl.
8. Finish with sour cream, diced avocado, and additional salsa before serving.

Recipe Variations

• Swap the black beans for pinto beans.
• Add fresh cilantro or sliced green onions.
• Sprinkle with shredded cheddar or pepper jack cheese.
• Add hot sauce if you like extra heat.
• Use leftover roasted vegetables from the refrigerator.
• Serve eggs fried or scrambled, whichever you prefer!
• For Paleo-friendly, omit beans and add extra veggies.

Make Ahead Tips

These bowls are ideal for meal prep. Cook the chorizo, sweet potatoes, peppers, onions, and black beans ahead of time and refrigerate separately or together in meal prep containers.

When you’re ready to eat, reheat everything, fry a fresh egg, and add your favorite toppings.

Storage

Store the cooked chorizo, vegetables, and beans in an airtight container in the refrigerator for up to 4 days.

For the freshest texture, fry the eggs just before serving.

Frequently Asked Questions

Can I make Chorizo Breakfast Bowls ahead of time?

Yes. The meat, vegetables, and beans all reheat well, making this a great meal prep recipe.

Can I use regular sausage instead of chorizo?

Absolutely. Breakfast sausage or Italian sausage both work well, though the flavor will be different.

Are Chorizo Breakfast Bowls spicy?

That depends on the chorizo you choose. Some are quite mild while others have more heat.

Can I make these dairy-free?

Yes. Just skip the sour cream or substitute your favorite dairy-free alternative.

Can I freeze Chorizo Breakfast Bowls?

Yes. You can absolutely make the chorizo, veggies, and beans in advance, freeze them, then thaw and reheat and add eggs.

More Breakfast Recipes You’ll Love

• Savory Delicata Squash and Sausage Bake
• Cheesy Ham and Egg Bake
• Hashbrown Breakfast Pizza
• Paleo Sausage Gravy over Crispy Potatoes
• Chile Relleno Casserole with Anaheim Peppers

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Chorizo Breakfast Bowls

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• Author: Kathleen | Roots & Boots
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 5 servings 1x

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Description

These Chorizo Breakfast Bowls are loaded with seasoned chorizo, roasted sweet potatoes, black beans, sautéed peppers and onions, fried eggs (or scrambled), and your favorite toppings. They’re hearty enough for breakfast, brunch, lunch, or dinner and are perfect for meal prep.

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Ingredients

Scale 1x2x3x

• 1 pound ground chorizo
• 4 medium sweet potatoes, diced
• 1 tablespoon avocado oil or coconut oil
• 2 sweet bell peppers, sliced
• 1 medium onion, sliced thin
• 1 tablespoon avocado oil
• 1 (15-ounce) can black beans, rinsed and drained
• ½ cup salsa
• 1 teaspoon cumin
• Sea salt, to taste
• 10 eggs
• Sour cream, for serving
• 1 avocado, diced
• Additional salsa, for serving

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Instructions

1. Brown the chorizo in a skillet until fully cooked.
2. Cook the sweet potatoes in avocado oil or coconut oil on the stovetop (I prefer cast iron for this) until tender and lightly browned. Season with sea salt.
3. Sauté the bell pepper and onion in avocado oil until tender. Season with sea salt.
4. Heat the black beans with the salsa, cumin, and sea salt.
5. Fry the eggs.
6. Divide the sweet potatoes, peppers, onions, black beans, and chorizo among four serving bowls.
7. Top each bowl with a fried egg.
8. Garnish with sour cream, diced avocado, and additional salsa.

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Notes

Use code KEEPITREAL for 15% off your order of my favorite unrefined sea salt, including this tasty organic season salt, and no-junk electrolytes.

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