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Southwest Spice Green Chile Bowl

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A vibrant bowl filled with roasted vegetables, spiced scrambled eggs, and delicious toppings, perfect for any meal.

Ingredients

Scale
  • 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
  • 8 large eggs
  • 2 tablespoons milk or dairy-free alternative
  • 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
  • 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 chopped fresh cilantro
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Toss together the diced potatoes, red bell pepper, and red onion with 1 tablespoon of olive oil and the spices in a mixing bowl.
  3. Spread the seasoned vegetables on a baking sheet and roast for about 20 minutes, stirring halfway through.
  4. While the veggies roast, whisk the eggs with milk and a pinch of salt until combined.
  5. In a skillet, heat the remaining olive oil over medium heat, add the green chiles, and sauté for about 2 minutes.
  6. Pour in the egg mixture and scramble until just set, then remove from heat.
  7. Divide the roasted veggies among serving bowls and top with scrambled eggs, halved cherry tomatoes, avocado, cheese, sour cream, and cilantro.
  8. Serve warm, optionally with tortillas or tortilla chips.

Notes

For added zest, drizzle fresh lime juice over the top before serving. Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://www.tastysavvy.com/southwest-spice-green-chile-bowl-2/