Mexican Chorizo Breakfast Bowls
25 min423 kcal each
Taco-spiced cauliflower rice under turkey chorizo, a fried egg, avocado and salsa. Low in carbs, high in protein and ready in twenty minutes.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- Cauliflower rice400 g
- Taco seasoning1 tbsp
- Avocado oil1 tbsp
- Turkey chorizo, raw454 g
- Eggs4 piece
- Avocado2 piece
- Salsa60 g
Method
Prep 10 min · cook 15 min- Cook the cauliflower rice in a dry pan over medium-high heat for 5–6 minutes, then stir in the taco seasoning and set aside.
- Warm the oil in the pan and cook the chorizo over medium heat, breaking it up, until it reaches 74 °C, 8–10 minutes.
- Fry the eggs over medium-low heat with a lid on so the tops steam, 3–4 minutes.
- Build each bowl with a quarter of the cauliflower rice, chorizo, half an avocado, a spoonful of salsa and an egg.
- Cauliflower rice and chorizo keep 4 days in the fridge; reheat 2 minutes and fry the egg fresh.
Nutrition
per servingCal
423
Protein
31g
Carbs
14g
Fat
28g
Of 28g of fat per serving, 5.8g is saturated.
