Chorizo Burrito Bowl

Spice up your dinner with this Chorizo Burrito Bowl made with local Ruben’s Basque Chorizo. Packed with bold flavor and fresh ingredients—all from the Boise Co-op!

Ingredients:

• 3 Rubens Basque Chorizo Sausages, sliced

• 12 eggs

• 2 lbs potatoes, chopped into 1/2 inch cubes

• 4 oz freshly shredded cheddar cheese

• 1 red pepper, seeded and chopped into 1/2 inch cubes

• 1 large onion, chopped into 1/2 in cubes

• 1 teaspoon paprika

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 3 chives, finely chopped

• avocado oil

• salt and pepper, to taste

Instructions:

Preheat the oven to 425°F.

On a large sheet pan, combine potatoes, sausages, peppers, and onions. Drizzle with oil, spices, salt and pepper, then toss to coat. Transfer half to a second sheet pan and roast both for 35 to 45 minutes, stirring halfway through, until the potatoes are golden and tender.

Meanwhile, crack eggs into a bowl, season with salt and pepper, and whisk. In a heated skillet, add oil of about 2 tablespoons, and scramble the eggs until just barely cooked.

Once the vegetables are roasted, divide them along with the scrambled eggs into bowls for serving immediately, or into freezer-friendly containers for meal prep. If serving right away, garnish with cheese and chives and serve warm. To freeze, let the dish cool first, then sprinkle with cheese and chives. Cover the containers and refrigerate any portions not eaten within 3 days before freezing.

Recipe Courtesy of Munchkin Time Blog.