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Southwest Spice Green Chile Bowl

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A vibrant blend of roasted vegetables, fluffy scrambled eggs, and creamy avocado, perfect for brunch or a cozy weeknight 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. 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, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Toss well to coat.
  3. Spread the vegetable mix on a baking sheet and roast for about 20 minutes, stirring halfway through for even cooking.
  4. While the veggies roast, whisk the eggs with milk and a pinch of salt in a bowl.
  5. In a nonstick skillet, heat the remaining olive oil over medium heat. Sauté the chopped green chiles for 2 minutes until fragrant. Pour in the egg mixture and scramble until just set.
  6. Divide the roasted veggies among bowls. Top with scrambled eggs, cherry tomatoes, avocado, cheese, and a dollop of sour cream.
  7. Garnish with fresh cilantro and serve warm!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to maintain texture.

Nutrition

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