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Southwest Spice Green Chile Bowl

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A vibrant and customizable dish that combines roasted vegetables and fluffy scrambled eggs, perfect for any meal of the day.

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. In a mixing bowl, combine the diced potatoes, red bell pepper, and red onion. Drizzle with 1 tablespoon of olive oil and sprinkle with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Toss well to coat all the veggies.
  3. Spread the vegetable mixture on a baking sheet in a single layer. Roast for about 20 minutes, stirring halfway through to ensure even cooking.
  4. While the veggies are roasting, whisk the eggs with milk and a pinch of salt in a bowl until frothy.
  5. In a nonstick skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped green chiles and sauté for about 2 minutes until fragrant. Pour in the egg mixture and scramble until the eggs are just set—light and fluffy!
  6. Divide the roasted vegetables among bowls. Top each serving with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a dollop of sour cream.
  7. Garnish with fresh cilantro before serving warm.

Notes

For a vegan option, use plant-based milk, dairy-free cheese, and omit sour cream or replace with a vegan alternative. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

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