Chorizo Hummus Bowl Recipes

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CHORIZO BURRITO BOWLS



Chorizo Burrito Bowls image

I'm always on the hunt for fast and filling meals. Chicken sausage makes an awesome one-dish dinner by itself or served with brown rice in a burrito. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 teaspoons canola oil
1 package (12 ounces) fully cooked chorizo or jalapeno chicken sausage links, sliced
1 medium onion, chopped
1 can (15 ounces) no-salt-added black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup fresh or frozen corn
1 package (8.8 ounces) ready-to-serve brown rice
2 cups fresh baby spinach
1/4 cup crumbled queso fresco or shredded Monterey Jack cheese
Chopped fresh cilantro

Steps:

  • In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned. Remove from pan., Add onion to same skillet; cook and stir 3-5 minutes or until tender. Stir in beans, tomatoes, corn and sausage; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rice and spinach; cook 2-3 minutes or until heated through and spinach is wilted. Sprinkle with cheese and cilantro.

Nutrition Facts : Calories 425 calories, Fat 14g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1275mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 8g fiber), Protein 27g protein.

CHORIZO HUMMUS BOWL



Chorizo hummus bowl image

Add chorizo and kale to hummus for a dish that's packed with protein and flavour. Drizzle over olive oil and serve with flatbread to make lunch for one

Provided by Lulu Grimes

Categories     Dinner, Lunch, Side dish, Snack, Starter, Supper

Time 15m

Number Of Ingredients 6

400g can chickpeas
2 tbsp olive oil
¼ lemon , juiced
1-2 small cooking chorizo , chopped
2 handfuls chopped kale
flatbread , to serve

Steps:

  • Warm the chickpeas in a microwave or frying pan in their liquid. Drain and reserve the liquid. Tip half the chickpeas into a small food processor with 1 tbsp oil, the lemon juice and a splash of the liquid from the tin and whizz to a paste. Season.
  • Put the chorizo in a small frying pan and cook over a low heat until it starts to release its oils, then turn up the heat and continue cooking until the chorizo starts to crisp. Add the remaining chickpeas and stir for a couple of mins. Stir in the kale and cook until it wilts.
  • Spoon the warm hummus into a bowl and tip the chorizo, chickpeas and kale on top. Drizzle over the remaining oil, season well and serve with flatbread for scooping up.

Nutrition Facts : Calories 758 calories, Fat 47 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 2 grams sugar, Fiber 14 grams fiber, Protein 33 grams protein, Sodium 2 milligram of sodium

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