This bowl builds layer by layer: crisped Yukon Gold potatoes roasted until golden with smoked paprika, then a savory ground beef and black bean mixture seasoned with chili powder and cumin, and finally soft, gently folded scrambled eggs on top. Fresh pico de gallo, creamy avocado, melted cheddar, and a dollop of sour cream finish each bowl with brightness and richness in every bite. It's hearty, protein-packed, and endlessly customizable with cilantro or hot sauce for extra kick. The combination of crispy potatoes, seasoned beef, and fluffy eggs makes this a satisfying way to start the day without any grains or bread getting in the way. It's a solid pick for anyone building a gluten free breakfast rotation, since the whole dish comes together from simple, naturally compliant staples.
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Preheat the oven to 425°F (220°C). Toss the potato cubes with the olive oil, smoked paprika, garlic powder, salt, and black pepper on a large baking sheet, spreading them in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the edges are golden and the centers are tender when pierced with a fork.
While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, for 7–9 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Drain off any excess fat.
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