Cal Smart Chipotle-Honey Chorizo Bowls
with Green Onion Rice- Mustard
- Soy
- Egg
- Milk
- Sulphites
- Fish
- Sesame
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Mustard
- Peanuts
- Tree nuts
- Milk
This hearty chorizo bowl is full of wholesome goodness! We even snuck some spinach into the chorizo mix for an added veggie boost. Pickled radishes and a sweet and spicy chipotle-honey sauce brighten each bite.
Ingredients
250 g
Chorizo Sausage, uncased
¾ cup
Basmati Rice
2 tbsp
Chipotle Sauce
(Contains: Mustard, Soy, Egg, Milk May be present: Fish, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Honey
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites May be present: Sesame, Soy, Wheat, Mustard, Peanuts, Tree nuts, Milk)
3 unit(s)
Radish
2 unit(s)
Green Onion
1 unit(s)
Sweet Bell Pepper
1 tsp
Garlic Salt
(May be present: Sesame, Soy, Sulphites, Wheat, Mustard, Peanuts, Tree nuts, Milk)
28 g
Baby Spinach
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
2 tsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly radishes.
- Thinly slice green onions.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Combine chipotle sauce and 2 tsp (4 tsp) honey in a small bowl.
- Add vinegar, remaining honey, 1 tbsp (2 tbsp) water and a pinch of salt to a medium microwavable bowl. (NOTE: This is your pickling liquid.)
- Microwave in 15-sec increments, stirring between each, until salt dissolves.
- Add radishes to pickling liquid. Season with pepper, then stir to combine.
- Place in the fridge to cool.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then peppers. Season with salt and pepper.
- Cook, stirring occasionally, until tender-crisp, 4-5 min.
- Remove from heat, then transfer to a plate.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tsp (2 tsp) oil, then chorizo. Season with remaining garlic salt and pepper.
- Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
- Add 2 tbsp (4 tbsp) water, Enchilada Spice Blend and spinach. Stir until spinach wilts, 1 min.
- Remove from heat, then cover to keep warm.
- Fluff rice with a fork, then stir in half the green onions.
- Divide green onion rice between bowls.
- Top with chorizo, peppers, radishes and some pickling liquid.
- Drizzle chipotle-honey sauce over top.
- Sprinkle with remaining green onions.
If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the turkey.**
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The chorizo pork offers great flavour, and substituting with chorizo enhances the overall taste.
- Suggestions: Consider using more chorizo to boost the flavor, and try a different grain for variety.
- Spice: Some reviewers suggest reducing the sweetness for a more balanced taste profile.
