Dairy-Free Breakfast Burrito Bowl with Chorizo

Instructions

1. 1Heat the 1 tablespoon of olive oil in an approximately 30 cm skillet over medium heat, which is approximately 150°C. Add the about 450 g of chorizo to the skillet. Break up the chorizo with a spoon and cook for 10-15 minutes, stirring occasionally, until it is fully browned, no pink remains, and an instant-read thermometer inserted into the thickest part registers 72°C. Carefully drain any excess grease from the skillet and set the cooked chorizo aside.
2. 2While the chorizo cooks, warm the 2 cups of cooked rice in a small saucepan over low heat, about 95-107°C, for 5-7 minutes, or until heated through. In a separate small saucepan, warm the 1 can of black beans over low heat, about 95-107°C, for 5-7 minutes, or until heated through.
3. 3Prepare the fresh toppings: dice the 2 avocados into 1.27 cm cubes, dice the 1 tomato into 1.27 cm cubes, finely chop the 1/4 red onion, and finely chop the 1/4 cup of cilantro.
4. 4In a large bowl, combine the warmed 2 cups of cooked rice, the warmed 1 can of black beans, and the cooked about 450 g of chorizo. Add the diced 2 avocados, diced 1 tomato, chopped 1/4 red onion, and chopped 1/4 cup of cilantro to the bowl.
5. 5Drizzle the 1 tablespoon of lime juice over the ingredients in the bowl. Gently toss everything together with a large spoon until well combined.
6. 6Divide the mixture evenly into four serving bowls. Top each bowl with 2 tablespoons of the 1/2 cup dairy-free sour cream and serve immediately.

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