Chipotle Southwest Bowl Gfo Recipe

Time30m

Serves2

Breakfast sausage, green pepper, tomato, onion, jalapeño, red skin potatoes, Monterey Jack cheese & drizzled with chipotle aioli. Add Avocado.

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Ingredients

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1
Prepare the Vegetables
Dice the green bell pepper, tomato, onion, jalapeño, and avocado into small pieces. Set aside.
2
Prepare the Potatoes
Wash the red skin potatoes thoroughly. Cut them into small cubes. Optionally, you can peel them if desired.

3
Cook the Sausage
In a skillet over medium heat, add the breakfast sausage. Cook until browned and fully cooked, about 8-10 minutes. Break it into small pieces as it cooks.
4
Cook the Potatoes
In another pot, boil the diced red skin potatoes in salted water until tender, about 10-12 minutes. Drain and set aside.
5
Sauté the Vegetables
In the same skillet used for sausage, add a little oil if needed and the diced onions, green bell pepper, and jalapeño. Sauté for about 5 minutes until softened. Add the tomatoes and cook for an additional 2 minutes.

6
Combine Ingredients
In a large bowl, mix the cooked sausage, sautéed vegetables, and boiled red skin potatoes together. Season with salt and pepper to taste.
7
Add Cheese and Aioli
Sprinkle the Monterey Jack cheese over the mixture and drizzle with chipotle aioli. Stir gently to combine.
8
Serve
Scoop the mixture into serving bowls, top with diced avocado, and drizzle with additional chipotle aioli if desired.