Southwest Spice Green Chile Bowl
A quick and comforting meal that combines roasted potatoes, scrambled eggs, and fresh toppings, perfect for busy weeknights.
Ingredients
Roasted Vegetables
- 1 cup diced russet potatoes
- 1 medium red bell pepper, diced
- 1 small red onion, diced
- 2 tablespoons olive oil
- 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
Egg Mixture
- 8 large eggs
- 2 tablespoons milk or dairy-free alternative
- 1 cup canned or roasted green chiles, drained and chopped
Toppings
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 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
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Arrange a baking sheet with foil for easier cleanup.
- In a mixing bowl, combine diced potatoes, red bell pepper, and red onion with 1 tablespoon olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, and black pepper. Toss well to coat.
- Spread in a single layer on a baking sheet and roast for 20 minutes, stirring halfway.
- While the vegetables roast, whisk eggs with milk and a pinch of salt until smooth.
Cooking
- Heat remaining olive oil in a skillet over medium heat, add chopped green chiles, and sauté for 2 minutes.
- Pour in egg mixture and scramble until just set, then remove from heat.
Assembly
- Divide roasted vegetables among bowls, top each with scrambled eggs, halved tomatoes, avocado slices, shredded cheese, and sour cream. Garnish with cilantro.
Serving
- Serve immediately with optional tortillas or chips.
Notes
Leftovers can be stored in airtight containers in the fridge for up to 3 days. Roasted vegetables and scrambled eggs should be stored separately from fresh toppings. For reheating, spread roasted potatoes on a sheet and heat in the oven to keep them crispy.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 3g
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