This Southwest Spice Green Chile Bowl mixes warm roasted potatoes and peppers with scrambled eggs and green chiles. It makes a tasty, quick meal any time. For other bowl ideas, try the baked brie bread bowl recipe for a rich twist.
Why make this recipe
Make this recipe when you want a warm, filling bowl with bold southwest flavors. It uses simple ingredients and cooks fast. It works for breakfast, lunch, or a light dinner. If you like bold bowls, you may also enjoy the bang bang chicken bowl.
How to make Southwest Spice Green Chile Bowl
This recipe feeds four. Roast the potatoes and peppers, scramble eggs with green chiles, then build the bowls.
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 cheese or Monterey Jack (dairy-free cheese for vegan), 1/4 cup sour cream or dairy-free alternative, 2 tablespoons chopped fresh cilantro, 2 tablespoons olive oil
Directions :
- Set oven to 425°F (220°C) and allow to fully preheat.
- In a mixing bowl, combine diced 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. Toss well to coat. Spread evenly on a baking sheet and roast for 20 minutes, stirring halfway, until golden and fork-tender.
- While vegetables roast, whisk eggs in a bowl with milk and a pinch of salt until thoroughly 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. Remove from heat promptly to prevent overcooking.
- Divide roasted vegetables among 4 serving bowls. Top each with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream. Garnish with chopped cilantro.
- Present immediately while warm, with optional warm tortillas or tortilla chips if desired.
For a simpler spice base, you can use ideas from the budget friendly burger bowl to plan portions and sides.
How to serve Southwest Spice Green Chile Bowl
Serve bowls hot. Add warm tortillas or tortilla chips on the side. Offer extra sour cream and cilantro for each person. For a meal plate, pair with a light salad or roasted corn. If you like warm sides, see the chicken alfredo garlic bread bowls for bread pairing ideas.
How to store Southwest Spice Green Chile Bowl
Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warm. Keep avocado slices separate if you want them fresh later. You can save spice mixes and toppings ideas like those on the chickpea spice mix page for future bowls.
Tips to make Southwest Spice Green Chile Bowl
- Cut potatoes small so they roast fast and cook evenly.
- Use roasted green chiles for a milder, smoky taste or canned for ease.
- Scramble eggs low and remove from heat while still soft to avoid dryness.
- Swap cheese and sour cream for dairy-free versions to make it vegan-friendly.
- Add hot sauce or lime juice to brighten the flavors.
Variation (if any)
- Make it vegan: skip eggs, add pan-fried tofu or chickpeas, and use dairy-free cheese and sour cream.
- Add cooked chorizo or shredded pork for a meatier bowl.
- Use sweet potatoes instead of russet for a sweeter note.
FAQs
Q: Can I make this ahead?
A: Yes. Roast the vegetables and make the spice mix ahead. Reheat and scramble eggs fresh for best texture.
Q: Can I use fresh chiles instead of canned?
A: Yes. Roast and chop fresh green chiles before use. Adjust the amount to your heat preference.
Q: How can I make it gluten free?
A: The main bowl is naturally gluten free. Serve with gluten-free tortillas or chips.
Q: Can I freeze leftovers?
A: You can freeze the roasted vegetables, but eggs may change texture after freezing. Freeze vegetables only for best results.
Q: How spicy is this bowl?
A: It has mild to medium heat. Add more chili powder or hot sauce for more spice.
Conclusion
This Southwest Spice Green Chile Bowl gives warm, bold flavors with simple steps. If you want a ready-made option, consider the Green Chili Shredded Chicken & Cauliflower Rice Bowl for a convenient meal. For more on green chiles and how to prepare them, see the Green Chili Recipe – Allrecipes. If you want a seasoning blend to match this style, check the Riega® Hatch Green Chili Bowl Seasoning. To try a pork green chili with a comforting, home-cooked feel, read this Colorado-Style Pork Green Chili recipe. For a classic, old-fashioned green chili, view the Old Fashioned Colorado Green Chili.
Southwest Spice Green Chile Bowl
Ingredients
Roasted Vegetables
- 1 cup diced russet potatoes Cut small for even roasting.
- 1 medium red bell pepper, diced
- 1 small red onion, diced
- 1 cup canned or roasted green chiles, drained and chopped Use canned for ease.
- 2 tablespoons olive oil 1 tablespoon for roasting, 1 tablespoon for eggs.
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt Plus more to taste.
- ¼ teaspoon ground black pepper
Bowl Toppings
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced Keep separate for storage.
- 8 large eggs
- 2 tablespoons milk or dairy-free alternative
- ½ cup shredded cheddar cheese or Monterey Jack Use dairy-free cheese for vegan.
- ¼ cup sour cream or dairy-free alternative
- 2 tablespoons chopped fresh cilantro
Instructions
Preparation
- Set oven to 425°F (220°C) and allow to fully preheat.
- In a mixing bowl, combine diced 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. Toss well to coat.
- Spread evenly on a baking sheet and roast for 20 minutes, stirring halfway, until golden and fork-tender.
Cooking
- While vegetables roast, whisk eggs in a bowl with milk and a pinch of salt until thoroughly 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. Remove from heat promptly to prevent overcooking.
Assembly
- Divide roasted vegetables among 4 serving bowls.
- Top each bowl with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream.
- Garnish with chopped cilantro and serve immediately while warm.