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Southwest Spice Green Chile Bowl

Southwest Spice Green Chile Bowl

A vibrant bowl featuring smoky southwest spices, roasted green chiles, tender potatoes, scrambled eggs, and fresh vegetables topped with cheese and cilantro for a flavorful, meat-free meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Main Course
Cuisine American
Servings 4 people
Calories 380 kcal

Equipment

  • 1 baking sheet
  • 1 mixing bowl
  • 1 whisk
  • 1 nonstick skillet
  • 1 spatula
  • 1 Knife
  • 1 cutting board

Ingredients
  

  • 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 or Monterey Jack cheese dairy-free alternative optional
  • 1/4 cup sour cream or dairy-free alternative
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons olive oil

Instructions
 

  • Preheat the oven to 425°F (220°C) until fully heated.
  • In a mixing bowl, toss diced potatoes, red bell pepper, and red onion with 1 tablespoon olive oil and half of the chili powder, smoked paprika, cumin, garlic powder, onion powder, kosher salt, and black pepper until well coated.
  • Spread the vegetables evenly on a baking sheet and roast for 20 minutes, stirring halfway through, until golden and tender.
  • While vegetables roast, whisk together eggs, milk, and a pinch of salt until combined.
  • 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, then remove from heat to prevent overcooking.
  • Divide roasted vegetables evenly among four bowls. Top each with scrambled eggs, cherry tomatoes, avocado slices, shredded cheese, and a dollop of sour cream.
  • Garnish with chopped fresh cilantro and serve immediately, optionally with warm tortillas or tortilla chips.

Notes

  • Use dairy-free cheese and sour cream for a vegan-friendly version.
  • Substitute potatoes with sweet potatoes for a sweeter taste.
  • Store leftovers covered in the refrigerator up to 2 days and reheat gently.
  • Adjust spice levels to preference by modifying chili powder amounts.