Southwest Spice Green Chile Bowl
A delicious and vibrant meal featuring roasted vegetables, fluffy scrambled eggs, and creamy avocado, perfect for breakfast, brunch, or dinner.
Ingredients
Vegetables
- 1 cup diced russet potatoes
- 1 medium red bell pepper, diced
- 1 small red onion, diced
- 1 cup canned or roasted green chiles, drained and chopped
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 2 tablespoons chopped fresh cilantro
Egg Mixture
- 8 large eggs
- 2 tablespoons milk or dairy-free alternative
Spices
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon ground black pepper
Toppings
- 1/2 cup shredded cheddar cheese or Monterey Jack dairy-free cheese for vegan
- 1/4 cup sour cream or dairy-free alternative
- 2 tablespoons olive oil for roasting
Instructions
Preparation
- Set oven to 425°F (220°C) and allow to fully preheat.
- In a mixing bowl, combine diced potatoes, red bell pepper, and red onion with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, garlic powder, onion powder, 1/4 teaspoon kosher salt, and black pepper. Toss well to coat.
Roasting
- Spread the mixture evenly on a baking sheet and roast for 20 minutes, stirring halfway, until golden and fork-tender.
Egg Cooking
- While the vegetables roast, whisk eggs in a bowl with milk and a pinch of salt until thoroughly combined.
- Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium heat.
- Add the chopped green chiles and sauté for 2 minutes.
- Pour in the egg mixture and gently scramble until just set. Remove from heat promptly to prevent overcooking.
Serving
- Divide roasted vegetables among 4 serving bowls.
- Top each bowl with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream. Garnish with chopped cilantro.
- Present immediately while warm, with optional warm tortillas or tortilla chips if desired.
Notes
Feel free to customize the bowl with your favorite toppings or spices. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.