• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Paleo Chorizo & Potato Bowl

    A totally balanced meal, this Paleo Chorizo & Potato  Bowl is made possible by crispy chorizo, perfectly cooked breakfast potatoes, roasted red peppers, and a tangy and creamy avocado tomatillo sauce. 


    Ingredients
    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 salt
    Additional Ingredients
    1 1/4
    pounds
    chorizo
    For the Avocado Tomatillo Sauce
    1
    avocado
    1/8
    pound
    tomatillos, hulled and cut into large chunks
    1/4
    cup
    fresh cilantro leaves and stems
    1/4
    cup
    fresh lime juice
    1/2
    teaspoon
    sea salt
    1/4
    cup
    fresh cilantro, for garnish
    Directions
    Preheat the oven to 425 F. Make the potatoes: 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.
    Make the peppers: 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.
    Make 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!
    Reprinted With Permission From Fed & Fit: A 28 Day Food & Fitness Plan to Jump-Start Your Life with Over 175 Squeaky-Clean Paleo Recipes

    The base number of servings for this recipe is 4
    OK

    Categories 

    Pork

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