Southwest Spice Green Chile Bowl Recipe
This Southwest Spice Green Chile Bowl is a vibrant and hearty dish featuring roasted seasoned potatoes, bell peppers, and onions, paired with scrambled eggs infused with green chiles. Topped with fresh cherry tomatoes, creamy avocado slices, shredded cheese, sour cream, and cilantro, it offers a flavorful and satisfying meal perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast Bowl
- Method: Roasting
- Cuisine: Southwestern
- Diet: Low Lactose
Ingredients
Scale
Vegetables
- 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
Egg Mixture
- 8 large eggs
- 2 tablespoons milk or dairy-free alternative
Spices
- 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
Dairy & Oils
- 1/2 cup shredded cheddar cheese or Monterey Jack (dairy-free cheese for vegan option)
- 1/4 cup sour cream or dairy-free alternative
- 2 tablespoons olive oil
Garnish
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) and allow it to fully preheat for roasting the vegetables perfectly.
- Roast Vegetables: In a mixing bowl, toss diced russet 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. Spread the seasoned vegetables evenly on a baking sheet and roast them in the preheated oven for 20 minutes, stirring halfway through, until they are golden and fork-tender.
- Prepare Eggs: While the vegetables roast, whisk together the eggs, milk, and a pinch of salt in a bowl until thoroughly combined and smooth.
- Cook Green Chiles and Eggs: Heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the chopped green chiles and sauté for 2 minutes to release their flavor. Pour in the egg mixture and gently scramble the eggs until they are just set. Remove from heat promptly to prevent overcooking and maintain a creamy texture.
- Assemble the Bowls: Divide the roasted vegetables evenly among 4 serving bowls. Top each bowl with the scrambled green chile eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream.
- Garnish and Serve: Sprinkle each bowl with freshly chopped cilantro. Serve immediately while warm. Optionally, add warm tortillas or tortilla chips on the side for extra texture and flavor.
Notes
- You can substitute dairy-free milk, cheese, and sour cream to make this recipe vegan.
- Adjust the amount of chili powder and paprika to control the spice level according to your preference.
- If you prefer more caramelized vegetables, you can roast them a few minutes longer but keep an eye to avoid burning.
- Serve with warm tortillas or tortilla chips for a complete meal.
- The dish can be made ahead by roasting vegetables in advance and reheating before assembly.
Keywords: Southwest bowl, green chile recipe, roasted vegetables, scrambled eggs, avocado, breakfast bowl, southwestern cuisine
