Go Back

Southwest Spice Green Chile Bowl

A cozy, zesty bowl filled with roasted potatoes, scrambled eggs, and creamy avocado, perfect for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch, Dinner
Cuisine: American, Southwestern
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup diced russet potatoes Chop small (½-inch) for quicker roasting.
  • 1 medium red bell pepper, diced
  • 1 small red onion, diced
  • 1 cup canned or roasted green chiles, drained and chopped Can substitute with roasted poblano.
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced Optional: keep separate to avoid browning.
Eggs
  • 8 large eggs
  • 2 tablespoons milk or dairy-free alternative
Spices
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika Can replace with chipotle powder for more heat.
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder Fresh garlic for bigger flavor.
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt, plus more to taste Adjust to taste.
  • 1/4 teaspoon ground black pepper
Toppings
  • 1/2 cup shredded cheddar cheese or Monterey Jack (dairy-free for vegan)
  • 1/4 cup sour cream or dairy-free alternative
  • 2 tablespoons chopped fresh cilantro Generous amount recommended.
  • 2 tablespoons olive oil Divided for roasting and scrambling.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, combine potatoes, red bell pepper, and red onion with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, garlic powder, onion powder, 1/4 teaspoon kosher salt, and black pepper. Toss until everything is evenly coated.
Cooking Vegetables
  1. Spread the seasoned vegetables in a single layer on a baking sheet and roast for 20 minutes, stirring once halfway through, until golden and fork-tender.
Scrambling Eggs
  1. Whisk the eggs with milk and a pinch of salt until smooth and slightly frothy.
  2. While the veggies roast, heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium. Add the chopped green chiles and sauté for about 2 minutes until warm and fragrant.
  3. Pour in the egg mixture and gently scramble, folding slowly until just set and still slightly creamy. Remove from heat immediately to avoid dryness.
Assembly
  1. Divide the roasted vegetables among 4 bowls. Top each with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a dollop of sour cream. Garnish with cilantro and serve hot.

Notes

For serving, consider adding warm tortillas or tortilla chips for scooping. Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of water to avoid drying.