Chorizo and Sweet Potato Breakfast Bowl

Heat the oven to 450°F and line a baking sheet with parchment paper. Peel the sweet potatoes and dice them into bite‑sized pieces, then add them to a medium bowl with 1 teaspoon of Lawry’s seasoned salt or your preferred seasoned salt and 1 tablespoon of olive oil, tossing until every piece is evenly coated.

Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast them for about 25 minutes, or until they’re browned on the outside and tender on the inside.

While the sweet potatoes are roasting, add the chorizo to a large skillet over medium heat, adding a little olive oil only if the pan looks dry. Cook the chorizo until it’s browned and fully cooked through, then remove it from the skillet and set it aside. There’s no need to wipe out the skillet — the flavorful drippings will season the next ingredients beautifully.

Add 3–4 cups of spinach to the same skillet with the chorizo drippings and sauté over medium heat until the leaves are fully wilted. Transfer the spinach to a plate and set it aside with the cooked chorizo, once again leaving the flavorful drippings behind in the skillet.

Once the sweet potatoes are out of the oven, fry the egg in the same skillet, cooked to your preferred style.

Assemble the breakfast bowl by layering the roasted sweet potatoes on the bottom, then adding the sautéed spinach.

Add a generous amount of the cooked chorizo on top of the spinach. Then finish the bowl with a sunny‑side‑up egg, sliced avocado, chopped cilantro, thinly sliced jalapeño, cracked black pepper, a dollop of sour cream, and your choice of salsa — pictured with our Tomatillo Salsa Verde.

Enjoy!

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