20 Minute Chorizo and Brussel Sprout Weeknight Dinner Bowl - a quick and easy weeknight dinner that is beyond easy! #weeknight #whole30 #paleo

20 Minute Chorizo and Brussel Sprout Weeknight Dinner Bowl

  • Author: Erin
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 2-4 servings 1x


A quick and easy dinner for those nights when you have nothing prepared! (Whole30/Paleo/Dairy-Free)



  • 46 cups brussel sprouts (remove outer leaves, cut off bottom and then cut in half)
  • 612 oz chorizo (check ingredients for Whole30 – I used Garrett Valley)
  • Olive oil
  • Salt
  • Pepper
  • 12 avocados
  • 24 eggs
  • Micro-greens for garnish, if desired.


  1. Preheat oven to 375.
  2. Place prepped Brussel sprouts in bowl.
  3. Drizzle with olive oil.
  4. Sprinkle with a generous amount of salt and some pepper.
  5. Use your hands to massage the olive oil into the Brussel sprouts.
  6. Take a parchment-lined baking sheet and place Brussel sprouts on top.
  7. Cut up chorizo into thick slices and add to baking pan.
  8. Roast for 15 minutes, tossing halfway.
  9. While that is roasting, prep as many avocado halves as you want.
  10. Also, get your water ready to poach your eggs (NOTE: you can also just fry an egg if that is easier)
  11. As soon as chorizo/brussel sprouts are ready, poach your eggs.
  12. To serve, place chorizo/brussel sprouts in bowl, top with poached egg and half an avocado.
  13. Garnish with micro-greens, if desired.