Mexican Low-Carb Chorizo & Pepper Breakfast Bowls

Ingredients

• 12 oz chorizo (pork or beef, casings removed)
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1/2 medium yellow onion
• 3 cloves garlic
• 5 cups cauliflower rice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 2 tbsp lime juice
• 1/4 cup cilantro (chopped)
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1

   Cut peppers into thin strips. Slice onion thin; mince garlic.

2. 2

   Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chorizo and cook until browned and crumbly (8–10 minutes). Remove to a bowl.

3. 3

   Add remaining 1 tbsp olive oil. Add onion and peppers; cook 8–10 minutes until tender and lightly charred at edges.

4. 4

   Add garlic, cumin, and oregano; stir 30–45 seconds.

5. 5

   Add cauliflower rice and cook 6–8 minutes, stirring often, until tender and moisture is cooked off.

6. 6

   Return chorizo to the skillet. Season with salt and black pepper. Stir in lime juice and cilantro. Rest 3 minutes and serve.