These egg-free Paleo chorizo breakfast bowls with an avocado tomatillo sauce are going to blow the socks off your breakfast game! While they’re absolutely delicious fresh, I wrote this recipe so that it could be easily doubled (or tripled, even) so that you can meal prep for the week in the refrigerator or even further ahead in the freezer!
I especially love these bowls because the combine some of my favorite foods on earth: chorizo, crispy seasoned potatoes, roasted red peppers, avocado, tomatillo, cilantro, and lime. Can I get an AMEN?
If you haven’t read through my first egg-free breakfast bowl post (Paleo bison and plantain bowls), let’s recap my mission! I’m out to offer 3 DELICIOUS breakfast options that are free from eggs, freezer-friendly, batch-cook friendly, and that represent a balanced meal with a protein, vegetable-based starch, non-starchy veggie, and delicious sauce that includes a healthy fat. Aside from making these bowls for your week’s grab, reheat, and go breakfast, they also make entertaining a breeze! If you’re hosting for a breakfast or brunch, just serve up the components and encourage folks to make bowls their own. Have fun with it!
Pro-tip: if you’re serving these bowls up at a cocktail-friendly brunch, you could continue with the Mexican theme by serving alongside a tamarind mimosa or peach sangria! I’d probably round out the meal with a batch of this amazingly delicious Paleo-friendly hazelnut coffee cake. Note that you can totally swap out the hazelnut flour in that coffee cake for almond or cashew flower, too. Use what you’ve got on hand!
Note that if you have a hard time finding tomatillos, you can substitute with green tomatoes, a poblano pepper (seeds scraped out), or even a green bell pepper! Get creative and adjust the flavors to your liking.
Paleo Chorizo Potato Breakfast Bowl
Ingredients
- 1.25 lbs chorizo
For the potatoes::
- 2 pounds gold or red-skinned potatoes cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
For the roasted peppers::
- 4 red bell peppers de-seeded, de-stemmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/4 teaspoon sea alt
For the avocado tomatillo sauce::
- 1 avocado
- 1/8 pound tomatillos about 2 medium tomatillo, hulled and cut into large chunks
- 1/4 cup fresh cilantro leaves and stems
- 1/4 cup fresh lime juice about 2 limes
- 1/2 teaspoon sea salt
- 1/4 cup fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 425 F. Toss the potatoes in the oil and then spread them out on a rimmed baking sheet. Sprinkle the top with the salt, chili powder, and garlic powder. Place the potatoes in the oven and bake for 45-55 minutes, or until they start to brown but not burn.
- Toss the peppers in the oil and spread them out on a rimmed baking sheet. Sprinkle the top with the sea salt and place in the oven for 35 minutes, or until starting to char but not burn.
- While the potatoes and peppers are cooking, brown the chorizo in a large frying pan over medium-high heat using a spoon or spatula to break it up for about 10 minutes, or until cooked through and crumbled. Set aside while the rest of the meal comes together.
- For the avocado tomatillo sauce, blend the ingredients together in a high-powered blender or bullet. If it's too thick to blend, add 1 tablespoon of water at a time until it reaches a consistency you're happy with.
- To plate, spoon an equal serving of potatoes, peppers, and chorizo into 4 different bowls. Garnish with the avocado sauce and fresh cilantro. Enjoy!
Nutrition
I have made this recipe several times, my family even loves it. It’s one of my favorites that I continue to come back to.
I’m so glad to hear that, Jamie! Thank you so much for sharing!
Delicious! Wow! This recipe is wonderful! The flavors are great and it is very filling. I tend to think I eat a lot for breakfast; one of these servings is too much for me. Next time I’ll split it out for 5 servings.
So glad you love this one, Megan! Thank you for sharing this with us!
Discovered your blog this weekend.
I prepped these for breakfast all week (had my first bowl this am after my workout: YUMMY!) and I made your Chicken sweet potato bowls for lunch this week!
So glad you enjoyed them Ken!
Meal prepped these for the week, AWESOME.
Yay!!
Hi Cassy, How well does the avocado sauce keep in the fridge? I am planning to make this tonight for the next 3-4 days of breakfast but want to make sure the sauce doesn’t turn brown…I think the lime juice might help? Thank you!
Yes, the lime juice helps!
Lady this was 100% bomb sauce! I heard about you through PaleOMG and was skeptical at first. I love love to cook and create my own recipes so most “healthy” cooking blogs seem to lack flavor to me. BUT I trust Juli…because she is always on point so I gave you a try. I wish you had a star rating system because this recipe would get them ALL. Now to try your buffalo sweet potatoes 🙂
This looks so good! I’m looking for ideas for quick breakfasts and this would be perfect. How would you suggest reheating these from frozen?
Howdy, the “Chorizo de San Manuel” is found at HEB?
Is there a brand of chorizo you would recommend from HEB?
I honestly can’t remember the brand name, but know that the ingredients all for just pork, vinegar, and spices. The label is green and yellow! It will be in the chiller next to the other chorizo sausages.
Hi Cassy!
Would plain old red tomatoes work for the avocado sauce?
Yes! You can use regular tomatoes – just know that the color won’t be as vividly green.
I made these this am after seeing your Snap yesterday…just kinda “wung” it lol…they were so good!
Haha awesome!!