In a large bowl, toss diced potatoes, bell peppers and onions with olive oil and taco seasoning.
Spread them in an even layer on a foil-lined baking sheet
Place in the oven for 15-20 minutes.
In a medium mixing bowl, whisk eggs, milk and salt together.
Heat a skillet over medium heat on the stove.
Once the skillet is warm, add the eggs and use a spatula to slowly scramble the eggs while the potatoes are roasting.
Divide the potatoes and scrambled eggs between two bowls.
Top each bowl with avocado, diced tomatoes, jalapeños & green onions.
Drizzle with the creamy chipotle sauce.
Potatoes - for this recipe I used russet potatoes, with the skins on. Leaving the skins on or off is up to you and whatever your personal preference is. You can also use sweet potatoes or red potatoes, if you prefer. Just know that the sweet potatoes won't get as crispy as russet potatoes.
Roasting the potatoes - if you have a convection oven, I highly recommend using it to roast the potatoes for extra crunch. You will still roast them at 425°F for 15-20 minutes, whether using a conventional or convection oven.
Do NOT begin cooking the scrambled eggs until the potatoes have 5 minutes left on the timer. You want the eggs to be cooked and warm at the same time the potatoes come out of the oven.
To make the burrito bowls vegan, omit the scrambled eggs and instead use scrambled tofu. Follow this recipe for Tofu Scramble Burrito Bowls to grab the instructions for how to prepare the scrambled tofu.
The potatoes can be made in advance and stored in the refrigerator for up to 5 days.
To reheat the potatoes on the stove, add them to a dry skillet on the stove over high heat and cook for 4-5 minutes to warm them up and get them crispy on the outside.
To reheat the potatoes in the oven, spread them out evenly on a baking sheet and place them under the broiler, on a rack in the upper third of the oven, on high for 3-4 minutes, or until they're warm and crispy.