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Southwest Spice Green Chile Bowl

A warm and filling bowl featuring roasted potatoes and peppers, scrambled eggs, and green chiles, perfect for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Dinner, lunch
Cuisine: American, Southwestern
Calories: 450
Ingredients Method Notes

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
  • 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
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
  • 1/2 cup shredded cheddar cheese or Monterey Jack Use dairy-free cheese for vegan.
  • 1/4 cup sour cream or dairy-free alternative
  • 2 tablespoons chopped fresh cilantro

Method
 

Preparation
  1. Set oven to 425°F (220°C) and allow to fully preheat.
  2. 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.
  3. Spread evenly on a baking sheet and roast for 20 minutes, stirring halfway, until golden and fork-tender.
Cooking
  1. While vegetables roast, whisk eggs in a bowl with milk and a pinch of salt until thoroughly combined.
  2. Heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add chopped green chiles and sauté for 2 minutes.
  3. Pour in egg mixture and gently scramble until just set. Remove from heat promptly to prevent overcooking.
Assembly
  1. Divide roasted vegetables among 4 serving bowls.
  2. Top each bowl with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream.
  3. Garnish with chopped cilantro and serve immediately while warm.

Notes

For a simpler spice base, use ideas from the budget friendly burger bowl for portion and side planning.