serves: 2
cook time: 25 minutes
WHAT YOU’LL NEED:
1/3 lb ground chorizo
1/2 cup uncooked quinoa
1 sweet potato
1 poblano pepper
1/2 white onion
3 Tbsp avocado oil
1 Tbsp garlic powder
HOW TO MAKE IT:
1 // cook quinoa according to packaging. pre-heat air fryer (or oven) to 400 then peel + cube sweet potato. toss in a small bowl w avocado oil, salt, pepper + garlic powder then spread out on baking sheet before putting into oven for 15-20 until slightly browned on the outside + soft in the inside
2 // remove seeds from poblano + cut into strips. cut onion into strips, too, then add both to a pan w avocado oil, tossing occasionally so you get a decent char without over softening the veggies. season w salt + pepper
3 // if you keep the flow going in the kitchen, everything should finish at about the same time. serve in a bowl then top w salt + pepper
TIPS:
toss a sunny side egg on top to turn this into a powerhouse of a breakfast bowl
share this recipe w your friends + remember to tag @eatingwellwithkel when you make it!