Description
A hearty and vibrant bowl featuring roasted potatoes, fresh vegetables, scrambled eggs, and creamy avocado, all infused with southwestern spices.
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
- 1/4 cup sour cream or dairy-free alternative
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F (220°C). In a large mixing bowl, combine potatoes, red bell pepper, and red onion with olive oil and spices. Toss well.
- Spread the vegetable mix evenly on a baking sheet and roast for 20 minutes, stirring halfway through.
- Whisk eggs in a bowl with milk and a pinch of salt. In a non-stick skillet, heat remaining olive oil and sauté green chiles for 2 minutes, then add egg mixture.
- Gently stir the eggs while they cook until just set. Remove from heat.
- Assemble bowls by dividing roasted veggies, topping with eggs, cherry tomatoes, avocado, cheese, sour cream, and cilantro.
Notes
Feel free to customize with additional vegetables or switch up the toppings! Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 350mg