Name: Chicken Chorizo Bowl with White Bean and Pumpkin Seed Pesto
Ingredients: 1 pound antibiotic-free ground chicken or turkey; 2 tablespoons Ancho chili powder; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1 teaspoon salt; ½ teaspoon dried oregano; ½ teaspoon dried thyme; ½ teaspoon ground black pepper; ¼ teaspoon ground cloves; ¼ teaspoon ground cinnamon; ¼ teaspoon ground allspice; ¼ teaspoon ground ginger; 3 tablespoons cider vinegar; Hefty pinch cayenne (optional); 2-4 tablespoons extra virgin olive oil (may need more if poultry is lean); 3 tablespoons walnuts, broken into large pieces; 1 15 oz. can white beans, drained; 1 15 oz. can white beans, drained; 4 scallions, sliced with half the green stems; 1 clove garlic minced; 4 tablespoons extra virgin olive oil, divided; ½ bunch cilantro; ½ bunch Italian parsley; ½ teaspoon ground cumin; ½ teaspoon salt; Juice ½ lemon; 2 tablespoons pumpkin seeds 1 tablespoon cider vinegar; 4-8 (1 or 2 per person); 2 avocados, mashed (or prepared guacamole)

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Chicken Chorizo Bowl with White Bean and Pumpkin Seed Pesto

A breakfast you can enjoy any time of day.

Course: Breakfast

Keyword: breakfast bowl, chorizo, eggs, pesto, poached eggs, pumpkin seed

Servings:

Author: Kimberly Lord Stewart

Ingredients

Chorizo:

1 pound antibiotic-free ground chicken or turkey
2 tablespoons Ancho chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground ginger
3 tablespoons cider vinegar
Hefty pinch cayenne (optional)
2-4 tablespoons extra virgin olive oil (may need more if poultry is lean)
3 tablespoons walnuts, broken into large pieces

White Beans with Pumpkin Seed Pesto:

1 15 oz. can white beans, drained
1 15 oz. can white beans, drained
4 scallions, sliced with half the green stems
1 clove garlic minced
4 tablespoons extra virgin olive oil, divided
½ bunch cilantro
½ bunch Italian parsley
½ teaspoon ground cumin
½ teaspoon salt
Juice ½ lemon
2 tablespoons pumpkin seeds 1 tablespoon cider vinegar

Other:

4-8 (1 or 2 per person)
2 avocados, mashed (or prepared guacamole)
1 cup prepared salsa
1 cup quartered cherry tomatoes
Cumin, for garnish
Salt and pepper
4 small flour or corn tortillas, warmed

Instructions

Place all chorizo ingredients, except oil, in a food processor. Pulse until completely mixed.
Heat 2 Tablespoons extra virgin olive oil in a large skillet. Add poultry mixture and sauté until well browned. Add more oil if it sticks to pan.
While chorizo is cooking, prepare white bean pesto. Heat 2 Tablespoons extra virgin olive oil over medium-low heat in a small skillet, add scallions and garlic. Sauté for a few minutes until soft.
Wash out food processor well. Add in all pesto ingredients, except beans, with the onion-garlic mixture. Pulse in short bursts until finely chopped. Place beans in a bowl, add pesto and stir. Set aside.
Prepare poached eggs to your liking (3 minutes for soft yolks, 4 minutes for medium, 5 minutes for hard).
In shallow individual serving bowls, spoon warm chorizo, white bean pesto, diced avocado, salsa, quartered tomatoes in a circular pattern. Repeat for each serving bowl. Top each bowl with poached egg(s). Season with cumin, salt and pepper. Serve with tortillas.

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