Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a bowl, combine russet potatoes, red bell pepper, red onion, olive oil, chili powder, smoked paprika, and ground cumin. Roast for about 20 minutes, stirring halfway through.

Whisk together eggs and milk in a bowl with a pinch of kosher salt until combined.

Heat a skillet with olive oil, sauté green chiles for 2 minutes, then add the egg mixture and scramble until just set.

Assemble bowls by dividing roasted vegetables, topping with eggs or tofu, cherry tomatoes, avocado, and cheese.

Finish with sour cream and cilantro, serve warm.