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Southwest Spice Green Chile Bowl

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A vibrant bowl of roasted vegetables, fluffy scrambled eggs, and zesty green chiles that brings comfort and flavor to your table.

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, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, and black pepper.
  3. Spread the veggie mixture on a baking sheet and roast for 20 minutes, stirring halfway, until golden and fork-tender.
  4. Whisk the eggs in a bowl with the milk and a pinch of salt until combined.
  5. Heat the remaining tablespoon of olive oil in a nonstick skillet over medium heat. Add the chopped green chiles and sauté for about 2 minutes.
  6. Pour in the egg mixture and gently scramble until just set. Remove from heat.
  7. Divide the roasted vegetables among 4 serving bowls. Top with the scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and sour cream.
  8. Garnish each bowl with chopped cilantro and serve warm.

Notes

Customizable with different veggies or cheeses. Serve with fresh fruit or a zesty salad for a complete meal.

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