Beet Chorizo Breakfast Bowl


1 10-oz. serving

Prep Time

10 minutes


Recipe Preparation

  1. Reheat the rice with a little water in a non-stick sauté pan and place in the center of a bowl to plate.
  2. Place the egg half on top of the rice so the yolk doesn’t spill.
  3. Spoon the salsa verde around the egg.
  4. Sauté the beet chorizo in a non-stick sauté pan to bring to temperature. Spoon the beet chorizo around the rice.
  5. Placee prepared churros next to the beet chorizo.
  6. Add guacamole and smoked paprika aioli.
  7. Garnish with torn cilantro leaves.

This recipe originally appeared in the Gordon Food Service Foodscape publication.


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