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Breakfast Burrito Bowls
SERVES 2 | FINISH IN 20 minutes


These breakfast burrito bowls are the perfect way to start your day! A bed of cauliflower rice topped with flavorful, cooked chorizo, scrambled eggs, avocado, pickled onion, fresh cilantro, tomatoes and Sky Valley Hot Sauce. It’s Whole30 approved and packed with spicy, fresh flavor! You could also pack the filling into a Whole30 approved tortilla for an on-the-go breakfast.

  • ½ head of cauliflower, riced
  • 1/2 lb. chorizo
  • 4-5 eggs
  • ¾ tsp salt
  • Pinch of black pepper
  • ½ of an avocado
  • Pickled or fresh red onion
  • ¼ cup fresh cherry tomatoes or salsa
  • Fresh cilantro (optional)
  • Sky Valley Small Batch Hot Sauce with Arbol Peppers
Ingredients
  • ½ head of cauliflower, riced
  • 1/2 lb. chorizo
  • 4-5 eggs
  • ¾ tsp. salt
  • Pinch of black pepper
  • ½ of an avocado
  • Pickled or fresh red onion
  • ¼ c. fresh cherry tomatoes or salsa
  • Fresh cilantro (optional)
  • Sky Valley Small Batch Hot Sauce with Árbol Peppers
Directions
  1. To make cauliflower rice, break up cauliflower into florets, then pulse in a food processor for 5-10 seconds until it resembles rice. You can also use pre-riced cauliflower (found at many grocery stores). You can either leave the cauliflower rice raw, or sauté for 2 minutes in a pan with oil and a pinch of salt.
  2. In a separate pan heated to medium, cook chorizo, stirring often, until fully cooked (about 8 minutes).
  3. In a bowl, whisk together eggs with salt and pepper. Add to a nonstick pan over low heat and scramble.
  4. To serve, prepare bowls with cauliflower rice (cooked or raw), chorizo, scrambled eggs, avocado and optional toppings, including fresh tomatoes or salsa, fresh or pickled red onion, fresh cilantro, and finish with Sky Valley Hot Sauce. Enjoy!

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