chorizo brunch
Photo Credit: Aaron Colussi

Chicken Chorizo Bowl with White Bean and Pumpkin Seed Pesto

A breakfast you can enjoy any time of day. 

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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: 4
Author: Kimberly Lord Stewart



  • 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


  • 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


  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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