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Southwest Spice Green Chile Bowl

Southwest Spice Green Chile Bowl

A vibrant, protein-packed breakfast bowl featuring spiced roasted vegetables and soft scrambled eggs with green chiles.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Breakfast, Brunch
Cuisine: Southwestern American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup diced russet potatoes
  • 1 medium red bell pepper diced
  • 1 small red onion diced
  • 1 cup chopped green chiles drained
  • 1 cup cherry tomatoes halved
  • 1 ripe avocado sliced
  • 8 large eggs
  • 2 tablespoons milk
  • 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
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheese
  • 1/4 cup sour cream
  • 2 tablespoons fresh cilantro
  • 2 tablespoons olive oil

Equipment

  • Baking sheet
  • Mixing Bowls
  • Whisk
  • Nonstick skillet
  • spatula

Method
 

  1. Preheat oven to 425°F.
  2. Toss potatoes, bell pepper, and onion with 1 tbsp oil and half the spices. Roast for 20 minutes on a baking sheet.
  3. Whisk eggs with milk and a pinch of salt.
  4. Heat remaining oil in a skillet, sauté green chiles for 2 minutes, then scramble the eggs until set.
  5. Assemble bowls by layering roasted vegetables, scrambled eggs, tomatoes, avocado, cheese, and sour cream.
  6. Garnish with cilantro and serve warm.

Notes

Garnish with cilantro and serve with optional tortillas.