Southwest Spice Green Chile Bowl

By Tyla | Last modified on Jan 22, 2026

Featured in: Breakfast

Experience the vibrant flavors of the Southwest with this Southwest Spice Green Chile Bowl, where smoky spices blend beautifully with the earthy roasted green chiles and hearty vegetables. This dish is a satisfying meal that combines bold taste and wholesome ingredients, perfect for any time of day.

Whether you’re looking for a nutritious breakfast or a flavorful lunch, this bowl delivers comfort and spice in every bite. Its colorful layers topped with creamy avocado, melted cheese, and fresh cilantro are as delightful to the eye as to the palate.

Why You’ll Love This Recipe

Rich smoky southwest spices create a bold, aromatic flavor profile.
Roasted vegetables add depth and a tender, caramelized texture.
The addition of eggs and cheese makes it a filling, nutritious meat-free meal.
Gluten-free and easily adaptable with dairy alternatives.

Ingredients

Russet potatoes (1 cup diced): Starchy potatoes diced for roasting add a crispy, golden base with hearty texture.
Red bell pepper (1 medium, diced): Sweet red bell pepper adds a fresh crunch and vibrant color.
Red onion (1 small, diced): Offers mild sharpness that mellows while roasting.
Canned or roasted green chiles (1 cup, drained and chopped): Adds smoky heat and authentic southwestern character.
Cherry tomatoes (1 cup, halved): Bursting with juiciness and a pop of acidity to balance flavors.
Ripe avocado (sliced, 1 medium): Creamy texture and subtle richness to complement spices.
Large eggs (8): Whisked with milk to create a fluffy scramble packed with protein.
Milk or dairy-free alternative (2 tablespoons): Added to eggs for lightness and creaminess.
Chili powder (2 teaspoons): Provides smoky warmth and complexity.
Smoked paprika (1 teaspoon): Deepens the smoky flavor essential to southwestern cuisine.
Ground cumin (1 teaspoon): Adds earthiness and slight bitterness enhancing the spice blend.
Garlic powder (1/2 teaspoon): Adds robust aroma and savory depth.
Onion powder (1/2 teaspoon): Boosts flavor with subtle sweetness and umami.
Kosher salt (1/2 teaspoon + more to taste): Balances all flavors and heightens taste.
Ground black pepper (1/4 teaspoon): Provides mild pungency for a rounded spice profile.
Shredded cheddar or Monterey Jack cheese (1/2 cup): Melts beautifully adding creamy, tangy richness.
Sour cream or dairy-free alternative (1/4 cup): Adds a cool tangy finish and creamy texture.
Fresh cilantro (2 tablespoons, chopped): Adds herbaceous freshness and visual appeal.
Olive oil (2 tablespoons): Used for roasting and sautéing to boost flavor and crispness.

Instructions

Preheat the oven: Set your oven to 425°F (220°C) and allow it to reach full temperature. Preheating ensures even roasting, essential for crisping potatoes and caramelizing vegetables.
Roast the vegetables: In a large mixing bowl, toss the diced potatoes, red bell pepper, and red onion with 1 tablespoon olive oil and half of the spice blend. Spread the vegetables evenly on a baking sheet for roasting. Stir halfway through the 20-minute cooking time to ensure they roast evenly, developing a golden, fork-tender texture filled with deep, roasted flavors.
Whisk eggs with milk: While the vegetables roast, whisk together the eggs, milk, and a pinch of salt in a bowl. This mixture will create fluffy scrambled eggs by incorporating air and a bit of moisture for softness.
Sauté green chiles and scramble eggs: Heat the remaining olive oil in a nonstick skillet over medium heat and sauté the chopped green chiles for 2 minutes to release their smoky aroma. Pour in the egg mixture and gently scramble the eggs until just set, avoiding overcooking to keep them tender and moist.
Assemble the bowls: Distribute the roasted vegetable mixture evenly among four bowls. Top each with the scrambled eggs, cherry tomato halves, avocado slices, shredded cheese, and a dollop of sour cream. Garnish with chopped cilantro for freshness and color contrast.
Serve immediately: Serve the bowls warm for the best experience, optionally accompanied by warm tortillas or tortilla chips. This enhances the southwestern theme and offers textural variety.

You Must Know

The potatoes should be diced uniformly to ensure even roasting time and texture.
Removing eggs from heat promptly is key to preventing dryness and maintaining creaminess.
You can easily customize toppings to your preference for extra heat or freshness.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to keep eggs moist.

Serving Suggestions

Enjoy this bowl on its own or paired with warm corn or flour tortillas for a handheld option. A side of fresh salsa or hot sauce can also complement the smoky flavor profile beautifully.

Professional Tips

For a vegan version, substitute scrambled eggs with tofu scramble and use dairy-free cheese and sour cream.
Roast vegetables in a single layer for best caramelization and crispiness.
Adjust the spice levels by increasing or decreasing the chili powder according to taste.

FAQs

Can I make this recipe gluten-free?: Yes, this recipe is naturally gluten-free as it uses whole vegetables, eggs, and spices without any gluten-containing ingredients.
What can I use instead of green chiles?: You can substitute roasted poblano peppers or jalapeños if you prefer a different heat or cannot find canned green chiles.
How do I keep the scrambled eggs soft and creamy?: Cook eggs gently over medium heat and remove immediately when just set. Adding a splash of milk and stirring constantly also helps maintain creaminess.
Can I prepare this recipe ahead of time?: Vegetables can be roasted ahead, and eggs can be scrambled fresh when ready to serve to maintain texture and temperature.
What dairy-free options work well in this dish?: Use plant-based milk like almond or oat for eggs and choose vegan shredded cheese and sour cream alternatives to keep it dairy-free.