Description

This Southwest Spice Green Chile Bowl is a vibrant and hearty dish packed with crispy roasted potatoes, smoky green chiles, and fluffy scrambled eggs, all topped with fresh avocado and zesty cilantro.

Ingredients

Russet potatoes

Red bell pepper

Red onion

Green chiles

Cherry tomatoes

Avocado

Eggs

Milk or a dairy free alternative

Chili powder

smoked paprika

Ground cumin

garlic

and onion powder

Kosher salt

black pepper

Shredded cheddar or Monterey Jack

Sour cream

Fresh cilantro

Olive oil

Instructions

Preheat your oven to 425°F (220°C) and prepare a baking sheet.
Dice the Russet potatoes, red bell pepper, and red onion. Toss them with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
Spread the vegetable mixture on the baking sheet in a single layer and roast for about 30 minutes, or until golden and crispy, stirring halfway through.
While the veggies are roasting, scramble the eggs in a pan with a splash of milk or a dairy free alternative over medium heat until fluffy.
Fold in the diced green chiles and cherry tomatoes into the scrambled eggs. Cook for another minute until heated through.
Once the veggies are done, assemble your bowls by starting with a base of the roasted potatoes and veggies, followed by the scrambled egg mixture.
Top with slices of avocado, a dollop of sour cream, grated cheese, and a sprinkle of fresh cilantro.

Notes

For a vegan version, substitute eggs with tofu scramble and omit dairy cheese and sour cream.

Prep Time: 20
Cook Time: 30
Category: Breakfast
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 250 kcal
Sugar: 4 g
Sodium: 420 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 4 g
Protein: 9 g
Cholesterol: 110 mg

Keywords: Southwest Spice Green Chile Bowl, green chile bowl, roasted potatoes, healthy breakfast bowl, egg bowl