Savory Chorizo Breakfast Bowls
These Savory Chorizo Breakfast Bowls are a perfect hearty and filling brunch or make-ahead breakfast! I mean, isn't everything just better...
These Savory Chorizo Breakfast Bowls are a perfect hearty and filling brunch or make-ahead breakfast! I mean, isn't everything just better...
- 1 red onion diced
- 4 cups kale chopped
- 1 sweet potato cubed
- 1 teaspoon himalayan sea salt
- 4 tablespoons extra-virgin olive oil or avocado oil, divided
- 4 raw spicy chicken sausage links casing removed
- 1 teaspoons lemon juice freshly squeezed, set aside more for garnish
- 8 vine tomatoes
- 4 soft boiled eggs
- 1 avocado halved
- coarse sea salt for garnish
- Carbohydrate 29.7985614583772 g
- Cholesterol 0 mg
- Fat 8.3714 g
- Fiber 9.10379170127727 g
- Protein 6.19596458333527 g
- Saturated Fat 1.215565 g
- Serving Size 1 1 Serving (424g)
- Sodium 63.6088541666717 mg
- Sugar 20.6947697570999 g
- Trans Fat 0.7644325 g
- Calories 197 calories
Step-by-step
- With your hands, tear the stems off the kale and either chop or tear the kale into bite-sized pieces.
- Place the kale into a bowl with a teaspoon of lemon juice and a pinch of salt. Mix well.
- Sauté kale until wilted and set aside.
- Remove the casing for the raw chicken sausage. Heat a medium skillet with just enough avocado oil to cover the pan. Add the sausage to the pan and toss with a spatula. Cook until fully cooked through and browned.
- Optional: Add cooked sausage to a food processor and process until ground.
- Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Medium dice the sweet potato. In a large bowl toss the diced sweet potato with 1 tablespoon avocado oil, and a pinch of sea salt. Spread the sweet potato in a single layer on one side of the baking sheet.
- Dice the red onion into a small dice. Add the diced onion into the same large bowl and toss with one teaspoon of avocado oil and a pinch of salt.
- Spread the onion on the other side of the parchment lined sheet tray.
- Place the tomato (stems attached) on the same sheet tray if there is room. If not, line another sheet tray with parchment paper and bake the tomato separately.
- Place one or both sheet trays in the oven and bake for 15-20 minutes, or until sweet potato is tender, the tomato has started to blister, and the red onion has started to caramelize.
- Toss the red onion and sweet potato every 10 minutes for even cooking.
- Fill up a pot with a small amount of water. Insert a steamer basket and bring the water to a boil. Steam the eggs for 5 minutes. Take off heat and run under water or place in an ice bath until cooled off. Store in the fridge unpeeled for up to two days, until ready to eat.
- Place all ingredients into your bowl, top with avocado and egg, and serve! Garnish with a squeeze of lemon juice, and a pinch of coarse salt.
Savory Chorizo Breakfast Bowls: A Busy Mom's Delight
Mornings are hectic, aren't they? Between getting the kids ready for school, packing lunches, and making sure everyone's out the door on time, the last thing on my mind is spending an hour preparing breakfast. But let’s face it, skipping breakfast is not an option, especially not for my energetic little ones. They need their fuel! That's why I developed this Savory Chorizo Breakfast Bowl recipe – it's quick, easy, and packed with flavour and nutrients, making it the perfect weekday breakfast, a satisfying weekend brunch, or even a make-ahead meal prep option for those particularly crazy weeks.
This recipe is a game-changer. I can prep most of it the night before, storing the components separately in the fridge. Then, in the morning, it takes just minutes to assemble these beautiful bowls. The combination of flavours is simply divine: the spicy chorizo (I use chicken sausage for a healthier option, but feel free to use traditional pork chorizo), the sweetness of the roasted sweet potatoes, and the slightly tangy kale provide a delightful contrast of textures and tastes. The soft-boiled egg adds a creamy richness, and the avocado contributes a healthy dose of fats and a lovely, creamy texture. This is a meal that truly nourishes my family, helping them to kickstart their day with a bang of energy and flavor.
What I love about this recipe:
- Make-ahead friendly: Prep most ingredients the night before to save time in the mornings.
- Nutrient-packed: This bowl is a fantastic source of protein, vitamins, and healthy fats.
- Adaptable: Feel free to substitute ingredients based on what you have on hand or your preferences. Different types of sausage, different vegetables, maybe even some cheese… the possibilities are endless!
- Deliciously satisfying: This bowl is hearty enough to keep you feeling full and energized until lunchtime.
- Simple to assemble: Perfect for busy week days when there’s little time to cook.
Beyond the Bowl:
These bowls aren't just for breakfast. I often pack them for lunch too – they travel well and stay delicious even when they are cold. The hearty nature of the dish keeps me full for longer, so it’s great for a busy work day when I want to maintain my energy levels and avoid the dreaded 3 PM slump. I might even scale the recipe up and serve these bowls at a brunch party; they’re elegant enough to impress guests, but also simple enough to prepare ahead of time so that I can enjoy my guests, rather than being glued to the stove. The possibilities are truly endless!
My Tip for Perfect Soft Boiled Eggs:
The soft-boiled eggs are a key element of this dish. Here's my tip for achieving perfectly cooked eggs every time: Once your eggs are steamed, immediately transfer them to an ice bath to stop the cooking process. This prevents the yolks from becoming too hard. Keep them in the fridge, unpeeled, until ready to use – it's much easier to peel them when they are cold.
I hope you enjoy this recipe as much as I do. It’s become a staple in my home, and I'm excited for you to try it. Remember, tweak it to fit your tastes and dietary needs; there's no right or wrong way to create a bowl that nourishes your body and soul. Happy cooking!
