Description
A vibrant and satisfying bowl featuring roasted vegetables, fluffy scrambled eggs, and creamy avocado, providing a delightful blend of flavors and textures.
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) for perfect roasting.
- In a mixing bowl, combine diced potatoes, red bell pepper, and red onion. Drizzle with 1 tablespoon of olive oil and sprinkle in the spices. Toss until well coated.
- Spread the vegetable mixture evenly on a baking sheet and roast for 20 minutes, stirring halfway through.
- While the vegetables roast, whisk the eggs with milk and a pinch of salt until combined.
- Heat remaining olive oil in a nonstick skillet over medium heat. Add chopped green chiles and sauté for 2 minutes.
- Pour the egg mixture into the skillet and gently scramble until just set, then remove from heat.
- Divide the roasted vegetable mixture into bowls and top each with scrambled eggs, halved cherry tomatoes, sliced avocado, shredded cheese, and sour cream.
- Garnish with chopped cilantro and serve warm.
Notes
This bowl is versatile; customize with your favorite veggies, and consider using an air fryer for a quicker option.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 370mg