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Southwest Spice Green Chile Bowl

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A flavorful bowl featuring roasted veggies, scrambled eggs, and fresh toppings, perfect for brunch or a nutritious weeknight dinner.

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 (substitute with dairy-free cheese for a vegan option)
  • 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. Combine diced potatoes, red bell pepper, and red onion in a mixing bowl. Drizzle with 1 tablespoon of olive oil and season with spices.
  3. Spread the vegetable mixture on a baking sheet. Roast for 20 minutes, stirring halfway through.
  4. Whisk together the eggs, milk, and a pinch of salt in a bowl.
  5. Heat the remaining tablespoon of olive oil in a nonstick skillet and sauté green chiles for about 2 minutes.
  6. Pour in the egg mixture and gently scramble until eggs are just set. Remove from heat.
  7. Divide the roasted veggies into four serving bowls. Top each bowl with scrambled eggs, tomatoes, avocado, cheese, and sour cream.
  8. Garnish with chopped cilantro and serve warm.

Notes

For added crunch, serve with corn tortillas or tortilla chips. Customize toppings to suit your taste.

Nutrition

Find it online: https://www.tastysavvy.com/southwest-spice-green-chile-bowl-3/