Paleo Mexican Breakfast Bowl: Chorizo, Avocado, & Black Bean Delight

Allergens

None

Ingredients

• 8 oz ground chorizo sausage
• 1 can (15 oz) black beans, drained and rinsed
• 2 avocados, sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 4 cups chopped kale or spinach
• 1 jalapeño pepper, thinly sliced (optional)
• 1 lime, cut into wedges
• Salt and pepper, to taste
• 2 tbsp olive oil
• Optional: Fresh cilantro leaves for garnish

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chorizo sausage and cook until browned, breaking it up with a spoon as it cooks. Season with salt and pepper to taste, then transfer to a plate and set aside.
2. In the same skillet, add another tablespoon of olive oil and cook the red onion until softened and slightly translucent. Stir in the cherry tomatoes and jalapeño (if using) and cook for 3 4 minutes or until the tomatoes have softened.
3. Add the black beans to the skillet with the cooked vegetables, stirring to combine. Season with salt and pepper to taste. Cook for an additional 2 3 minutes, or until heated through.
4. Assemble the bowls by dividing the chopped kale or spinach among four serving dishes. Top each bowl with a generous portion of the chorizo, black bean mixture, and avocado slices. Garnish with fresh cilantro leaves if desired. Serve alongside lime wedges for a zesty finish.

Chef’s Insight

The secret to a great Mexican breakfast bowl is in the layering of flavors and textures. Make sure each bite offers a combination of spicy, creamy, and savory elements for a truly satisfying experience.

Notes

Feel free to adjust the spice levels to your liking by adding more or fewer jalapeños.