Paleo Chorizo & Potato Breakfast Bowl

at a glance
Prep Time 15 minutes
Cook Time 50 minutes
Servings 4 servings
5 — Votes 2 votes

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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!

Paleo Chorizo and Potato Breakfast Bowls

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!

Paleo Chorizo and Potato Breakfast Bowls

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

By: Cassy
5 — Votes 2 votes
Prep Time: 15 mins
Cook Time: 50 mins
Servings: 4 servings


  • 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)


  • 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!
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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    Recipe Rating

  1. Melanie says

    Melanie —  06/25/2016 At 01:18

    I made these this am after seeing your Snap yesterday…just kinda “wung” it lol…they were so good!

    • Cassy says

      Cassy —  07/25/2016 At 07:05

      Haha awesome!!

  2. Kelsey says

    Kelsey —  06/27/2016 At 03:52

    Hi Cassy!
    Would plain old red tomatoes work for the avocado sauce?

    • Cassy says

      Cassy —  07/25/2016 At 07:05

      Yes! You can use regular tomatoes – just know that the color won’t be as vividly green.

  3. Jessica LaBello says

    Jessica LaBello —  06/30/2016 At 14:32

    Is there a brand of chorizo you would recommend from HEB?

    • Cassy says

      Cassy —  07/25/2016 At 07:03

      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.

  4. Arin says

    Arin —  08/25/2016 At 10:50

    Howdy, the “Chorizo de San Manuel” is found at HEB?

  5. Alison Dallon says

    Alison Dallon —  10/10/2016 At 18:16

    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?

  6. Brittany says

    Brittany —  10/21/2016 At 11:51

    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 🙂

  7. Varsha Patel says

    Varsha Patel —  03/12/2017 At 16:58

    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!

    • Cassy says

      Cassy —  05/02/2017 At 06:19

      Yes, the lime juice helps!

  8. April says

    April —  04/18/2017 At 07:20

    Meal prepped these for the week, AWESOME.

    • Cassy says

      Cassy —  05/02/2017 At 05:42


  9. Ken says

    Ken —  04/02/2018 At 05:05

    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!

  10. Megan Sherman says

    Megan Sherman —  02/22/2021 At 08:41

    5 stars
    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.

    • Brandi Schilhab says

      Brandi Schilhab —  02/22/2021 At 08:53

      So glad you love this one, Megan! Thank you for sharing this with us!

  11. Jamie says

    Jamie —  11/03/2021 At 11:23

    5 stars
    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.

    • Brandi Schilhab says

      Brandi Schilhab —  11/04/2021 At 14:19

      I’m so glad to hear that, Jamie! Thank you so much for sharing!