2cupscooked cauliflower rice, or other grain or grain-alternative of your choice
2teaspoonsolive oil or ghee, divided
1large bunch kale, stems removed (or spinach, chard. romaine or other leafy green), cut into strips
½lbfresh ground chorizo sausage, we buy pasture-raised poultry chorizo from our local farmer
4pasture-raised eggs
sea salt and black pepper, to taste
1avocado, sliced or diced
pico de gallo, salsa, salsa verde or fresh tomatoes
sweet or spicy peppers, cut into rings
hot sauce, of your choice
fresh cilantro
green onions, thinly sliced
Other options:
cooked black beans
refried beans
roasted sweet, white potatoes or has browns
shredded cheese
pickled jalapeños
roasted corn
tortilla strips
guacamole
sour cream
Instructions
In medium skillet, heat one teaspoon oil or ghee and just barely cook the greens, until wilted. Season with sea salt and black pepper. If using lettuce, leave uncooked. Set aside.
In the same pan, heat the remaining 1 teaspoon of oil or ghee and cook chorizo, breaking into small pieces with a wooden spoon, until browned and cooked through, about 5-7 minutes.
Cook your eggs to your liking. Scrambled, fried, poached, soft boiled, etc.
Assemble the bowls. In two bowls make a bed of greens, top each with half the cauliflower rice, chorizo, eggs, avocado. Add a generous scoop of pico de gallo (or salsa) to each bowl. Garnish with fresh cilantro and green onions and any other toppings of your choice. Enjoy.