Step 1

Bake the sweet potatoes: Preheat to 375F. Wash sweet potatoes and remove any bad spots (but leave the skin on). Grate the sweet potatoes with large side of a box grater onto parchment lined baking sheet. Spread out, sprinkle top with 2 tablespoons olive oil,1/4 teaspoon garlic powder, 1/4 teaspoon cumin, and 3/4 teaspoon kosher salt. Bake for 25 to 30 minutes until browned on the edges but still soft.

Step 2

Sauté the peppers and onions: Thinly slice the peppers. Thinly slice the onion. In a large skillet, heat 1 tablespoon olive oil over high heat. Add the peppers and onions with 1 teaspoon garlic powder, 1 teaspoon oregano, 1/2 teaspoon chili powder, and 1/2 teaspoon kosher salt. Sauté for about 5 minutes until just tender and slightly blackened, stirring occasionally.

Step 3

Heat the cauliflower rice: Remove the peppers and onions from the skillet into a bowl. In the same skillet (no need to wipe it out), reduce the heat to medium and add another 1 tablespoon of olive oil to pan. Cook cauliflower rice with 3/4 teaspoon kosher salt until warmed through. Remove the cauliflower rice into a bowl and wipe out the skillet to remove the cauliflower bits.

Step 4

Make the chorizo eggs: In a medium bowl, whisk together the eggs with 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon cumin, and 3/4 teaspoon kosher salt. (This may seem like a lot of seasoning but it’s intentional: it makes the meatiest, most delicious eggs!) In the same skillet, heat 1 tablespoon olive oil. Add the eggs and cook over medium low heat, scraping as eggs harden, about 4 minutes.

Step 5

Assemble the burrito bowl: Chop the avocado. Serve with mixed greens, avocado, and salsa. Squeeze with lime and serve.