Pedro Bowl Recipe

Cook quinoa

In a fine-mesh strainer rinse 1 cup quinoa under cold water until water runs clear. Combine rinsed quinoa, 2 cups water, 1 tbs vegetable oil and 1 tsp salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork. Keep warm.

Roast/ pan-fry potatoes

Preheat oven to 425°F (220°C) if roasting, or heat a large skillet over medium-high if pan-frying. Toss 2 cups diced potatoes with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper in a bowl until evenly coated. For oven: spread in a single layer on a sheet pan and roast 20–25 minutes, turning once, until golden and tender. For skillet: add potatoes to hot skillet and cook 12–15 minutes, stirring occasionally, until crisp and fork-tender. Keep warm.

Cook chorizo

Place a medium skillet over medium heat. Remove chorizo from casings and crumble into the pan. Cook, stirring and breaking up, 6–8 minutes until browned and cooked through and most fat renders. If there is excessive oil, spoon off and discard some, leaving a little for flavor.

Season black beans

To the skillet with chorizo (or in a separate small saucepan if preferred) add 1 tsp minced garlic and 1 tsp cumin; cook 30 seconds until fragrant. Add 1 cup drained black beans and 1 tbsp lime juice and stir to warm through about 2–3 minutes. Taste and adjust salt as needed. Stir in 1 tbsp chopped cilantro if using. Keep warm.

Make corn salsa

In a bowl combine 1 cup corn kernels, 1 cup diced tomatoes, 1 tbsp finely diced red onion, 1/2 tsp minced jalapeño, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/4 tsp salt and 1/4 tsp black pepper. Stir and let sit 5–10 minutes to marry flavors.

Prep other toppings

Slice the avocado and squeeze a little lime on it to prevent browning. Portion out 1/2 cup sour cream, 3/4 cup shredded cheddar and 1/4 cup crumbled queso fresco. Have 1/2 cup salsa verde ready at room temperature or warm slightly if preferred.

Cook sunny-side-up eggs

Heat a nonstick skillet over low-medium heat and add 1 tsp butter or oil. Crack 2 large eggs into the pan, spacing them apart. Cook gently 2–3 minutes until whites are set but yolks remain runny; cover pan for 30–45 seconds if whites need a little more cook without flipping. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from pan.

Divide the warm quinoa between two shallow bowls (about 1/2 cup cooked quinoa per bowl). Arrange 1 cup roasted/pan-fried potatoes (divide between bowls), 1/2 of the chorizo & beans mixture per bowl, and spoon 1/4–1/3 cup corn salsa into each bowl.

Add sliced avocado to each bowl (half an avocado per bowl). Sprinkle 3/8 cup shredded cheddar (divide) and about 2 tbsp crumbled queso fresco over the bowls. Place one sunny-side-up egg on top of each bowl.

Finish each bowl with a dollop (about 2 tbsp) of sour cream and a drizzle or spoonful (about 2 tbsp) of salsa verde. Garnish with extra chopped cilantro and an additional squeeze of lime if desired.

Serve immediately while eggs are warm and yolks are runny so they mingle with the other ingredients when broken.