Go Back

Soyrizo Burrito Bowl

Katie Jakemer
Course Breakfast
Cuisine Mexican
Servings 6 Servings


  • 2 Russet Potatoes Cubed
  • 2-4 Tbsp Avocado Oil or Oil Spray Divided
  • 1 Red Bell Pepper Diced
  • 1/2 Sweet Yellow Onion Diced
  • 1 Lb Soyrizo I used the 16 oz packet from Trader Joes
  • 12 Eggs
  • 1/4 Cup Unsweetened Almond Milk
  • 4 Green Onions Diced
  • 1/4 Cup Cilantro Washed and diced
  • 1/2 Cup Tomatillo Salsa Verde

    This sauce is to top your bowl with. Use as much or as little as you'd like. I got mine from Trader Joes.


  • Preheat your oven to 400 degrees.
  • On a large baking sheet, add your cubed potatoes and drizzle with Avocado Oil and sprinkle with Salt and Pepper. Toss to combine and then spread back evenly over the pan.
  • Put in the oven for about 30 minuets checking it half way and tossing the potatoes.
  • Meanwhile, in a large saute pan add 2 tbsp of avocado oil over medium high heat.
  • Add your bell peppers and onion cooking for about 5 minuets. Once tender, add your soyrizo and break it up using the back of a wood spoon.
  • Once this has warmed through remove from the pan and set aside. Turn the heat down on the burner to low/medium.
  • In a large bowl, crack all 12 eggs, add your almond milk, sprinkle salt and pepper.
  • Add another drizzle of oil to the pan and pour in your egg mixture.
  • Scramble your eggs then add back in your soyrizo/veggie mix, plus the diced green onion. Mix well and set aside.
  • Once your potatoes have finished cooking remove from the oven and lets assemble your bowl.
  • Take a scoop of potatoes plus a heaping scoop of your egg scramble. Top it with cilantro and a drizzle of the verde tomatillo salsa, or whatever salsa you wish to use.


This makes for a great meal prepped breakfast.  Just separate the potatoes and the egg mixture in air tight containers in your refrigerator up to 4 days.  
Keyword 2bmindset, Breakfast