Introduction

The Southwest Spice Green Chile Bowl is a vibrant and flavorful meal that combines roasted vegetables, spicy green chiles, and fluffy scrambled eggs. Perfect for breakfast or brunch, this dish offers a satisfying balance of textures and bold spices that will brighten your day.

A white bowl filled with six different layers arranged side by side: golden brown roasted potato cubes with a crispy texture on the top left; shredded bright orange cheddar cheese on the top right; bright red cherry tomatoes cut in halves and red bell pepper slices on the bottom right; fluffy, slightly browned yellow scrambled eggs on the bottom left; smooth bright green sliced avocado fanned out in the center; and a dollop of white sour cream placed on top of the avocado, all sprinkled with chopped fresh green herbs. The bowl sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 425°F (220°C) and allow it to fully heat.
Step 2: In a mixing bowl, toss 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 until evenly coated.
Step 3: Spread the seasoned vegetables in a single layer on a baking sheet. Roast for 20 minutes, stirring halfway through, until vegetables are golden and tender.
Step 4: While the vegetables roast, whisk together the eggs, milk, and a pinch of salt in a bowl until well combined.
Step 5: Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Sauté the chopped green chiles for 2 minutes.
Step 6: Pour in the egg mixture and gently scramble until just set, being careful not to overcook. Remove from heat promptly.
Step 7: Divide the roasted vegetables among four bowls. Top each with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream.
Step 8: Garnish with chopped fresh cilantro and serve immediately. Optional warm tortillas or tortilla chips can be served alongside.

Tips & Variations

For a vegan option, use dairy-free cheese and a plant-based sour cream alternative, and substitute eggs with scrambled tofu or chickpea flour scramble.
Adding a squeeze of fresh lime juice before serving brightens the flavors.
Use roasted poblano peppers instead of canned green chiles for a milder, smoky flavor.
Try topping with hot sauce for extra heat.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat roasted vegetables and scrambled eggs gently on the stove or in the microwave to avoid drying out. Assemble the bowls fresh to maintain texture and flavor.

How to Serve

A white bowl filled with six main layers arranged side by side: golden brown roasted potato cubes on the top left, bright yellow shredded cheese on the top right, red chopped tomatoes and bell peppers on the bottom right, and soft scrambled eggs with a light brown crust on the bottom left. In the middle, a fanned avocado layer with smooth green slices topped with a dollop of white sour cream sprinkled with green chopped herbs, which are also scattered over the other layers. The bowl is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

You can prepare the roasted vegetables and cook the green chiles in advance, but it’s best to scramble the eggs just before serving for the best texture.

What can I serve with this bowl?

This dish pairs well with warm tortillas, tortilla chips, or a simple side salad to round out the meal.