Go Back
+ servings
Paleo Chorizo and Potato Breakfast Bowls

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!