Southwest Spice Green Chile Bowl
A colorful and flavorful bowl filled with roasted veggies, scrambled eggs, and fresh toppings, perfect for meal prep.
Ingredients
For the Roasted Veggies
- 1 cup diced russet potatoes
- 1 medium red bell pepper, diced
- 1 small red onion, diced
- 2 tablespoons olive oil Divided
- 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
For the Eggs
- 8 large eggs
- 2 tablespoons milk or a dairy-free alternative
- 1/2 teaspoon kosher salt For seasoning the egg mixture
- 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 (or dairy-free cheese for VEGAN)
- 1/4 cup sour cream or dairy-free alternative
- 2 tablespoons chopped fresh cilantro
Instructions
Roasting the Veggies
- Preheat oven to 425°F (220°C).
- In a mixing bowl, combine diced potatoes, red bell pepper, and diced red onion.
- Drizzle in 1 tablespoon of olive oil, followed by spices (chili powder, smoked paprika, cumin, garlic powder, onion powder, kosher salt, and black pepper).
- Toss everything together until well-coated and spread evenly on a baking sheet.
- Roast for 20 minutes, stirring halfway through until fork-tender.
Cooking the Eggs
- In another bowl, whisk eggs with 2 tablespoons of milk and a pinch of salt.
- Heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat.
- Sauté chopped green chiles for 2 minutes; then pour in the egg mixture and scramble gently until just set.
- Remove from heat, ensuring eggs are fluffy.
Assembly
- Divide roasted veggies into 4 bowls.
- Top each bowl with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream.
- Sprinkle with chopped cilantro; serve immediately.
Notes
Prep veggies a day in advance and store in an airtight container. Leftovers can be refrigerated for 3-4 days. Try deconstructing for kids!