Smoky southwest spices meet roasted green chiles, eggs, veggies, and classic burrito bowl toppings.
# Components:
→ Vegetables
01 - 1 cup diced russet potatoes
02 - 1 medium red bell pepper, diced
03 - 1 small red onion, diced
04 - 1 cup canned or roasted green chiles, drained and chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 ripe avocado, sliced
→ Eggs
07 - 8 large eggs
08 - 2 tablespoons milk or dairy-free alternative
→ Spices
09 - 2 teaspoons chili powder
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon kosher salt, plus more to taste
15 - 1/4 teaspoon ground black pepper
→ Dairy & Garnishes
16 - 1/2 cup shredded cheddar cheese or Monterey Jack (dairy-free cheese for vegan)
17 - 1/4 cup sour cream or dairy-free alternative
18 - 2 tablespoons chopped fresh cilantro
→ Oils
19 - 2 tablespoons olive oil
# Method:
01 - Set oven to 425°F (220°C) and allow to fully preheat.
02 - In a mixing bowl, combine diced potatoes, red bell pepper, and red onion with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, garlic powder, onion powder, 1/4 teaspoon kosher salt, and black pepper. Toss well to coat. Spread evenly on a baking sheet and roast for 20 minutes, stirring halfway, until golden and fork-tender.
03 - While vegetables roast, whisk eggs in a bowl with milk and a pinch of salt until thoroughly combined.
04 - Heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add chopped green chiles and sauté for 2 minutes. Pour in egg mixture and gently scramble until just set. Remove from heat promptly to prevent overcooking.
05 - Divide roasted vegetables among 4 serving bowls. Top each with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream. Garnish with chopped cilantro.
06 - Present immediately while warm, with optional warm tortillas or tortilla chips if desired.
