This chorizo bowl is a one sheet pan meal prep built for effortless nourishment. Eggs and organic chicken chorizo sausages provide high quality protein for satiety, while sweet potatoes, peppers, and spinach add balance, warmth, and micronutrients. Designed to reheat well, it works well for breakfast and lunch throughout a busy week.
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Ingredients
4 organic chicken chorizo sausages
2 small sweet potatoes, medium dice (about 2 cups)
2 red bell pepper, medium diced
1 tbsp avocado oil, divided
1 tsp salt, divided
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground cumin
4 large eggs
For Serving
2 avocados, sliced
Hemp hearts
Lime wedges, optional
Servings4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Instructions
Preheat the oven to 425°F and line a large baking trays with parchment paper
In a large bowl, toss the sweet potatoes with 2 tsp avocado oil, paprika, cumin and ½ tsp of salt. Spread evenly on the tray and roast for 15 minutes. Set the bowl aside.
Remove the tray from the oven. Using the same bowl, toss the bell peppers with the remaining 1 tsp oil and ½ tsp salt. Add the peppers to the tray, then nestle the chorizo sausages alongside the vegetables.
Return to the oven and roast for 20 minutes, until vegetables are tender and chorizo reaches 165°F.
Meanwhile, cook the eggs in gently boiling water for 7 minutes for a jammy egg. Transfer to ice cold water, peel, and set aside.
For meal prepping, allow everything to cool. Layer spinach at the bottom of an airtight container and top with roasted vegetables, chorizo, and a sprinkle of hemp hearts.
Add halved eggs and sliced avocado just before serving.
Chef Notes
Spinach is added raw and wilts gently when reheated, helping preserve colour and texture for meal prep. If serving right away, add the warm components directly over the spinach to allow it to soften from the residual heat.
