Print

Southwest Spice Green Chile Bowl Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

This Southwest Spice Green Chile Bowl is a vibrant and flavorful meal featuring roasted seasoned vegetables, scrambled eggs with green chiles, and fresh toppings like avocado, cherry tomatoes, cheese, and sour cream. Perfect for a wholesome breakfast or a satisfying, nutritious dinner, this recipe combines Tex-Mex spices with fresh and creamy elements for a hearty dish.

Ingredients

Scale

Vegetables

  • 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

Eggs

  • 8 large eggs
  • 2 tablespoons milk or dairy-free alternative

Spices

  • 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

Dairy & Garnishes

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

Oils

  • 2 tablespoons olive oil

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) and allow it to fully preheat for optimal roasting results.
  2. Roast Vegetables: In a large mixing bowl, combine diced potatoes, red bell pepper, and red onion with 1 tablespoon olive oil and the chili powder, smoked paprika, ground cumin, garlic powder, onion powder, 1/4 teaspoon kosher salt, and black pepper. Toss thoroughly to ensure the vegetables are evenly coated. Spread the mixture evenly on a baking sheet and roast in the oven for 20 minutes, stirring halfway through cooking until the vegetables are golden and fork-tender.
  3. Prepare Eggs: While the vegetables roast, whisk together the 8 large eggs with 2 tablespoons of milk and a pinch of salt in a bowl until the mixture is smooth and combined.
  4. Cook Green Chiles and Eggs: Heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the chopped green chiles and sauté for about 2 minutes to release their flavor. Pour in the egg mixture and gently scramble, stirring frequently, until the eggs are just set but still moist. Remove from heat promptly to avoid overcooking.
  5. Assemble the Bowls: Divide the roasted vegetables evenly among 4 serving bowls. Top each bowl with the scrambled eggs and green chiles, then add halved cherry tomatoes, sliced avocado, shredded cheese, and a dollop of sour cream. Garnish each bowl with freshly chopped cilantro for a bright finish.
  6. Serve: Serve immediately while warm. Optionally, offer warm tortillas or tortilla chips on the side for a complete meal experience.

Notes

  • For a vegan version, use dairy-free cheese and sour cream alternatives, and substitute eggs with scrambled tofu or a chickpea flour scramble.
  • Adjust spice levels by increasing or decreasing chili powder and smoked paprika to suit your taste preference.
  • Roasting the vegetables ahead of time and reheating can save meal prep time.
  • This dish pairs well with warm tortillas, tortilla chips, or a simple side salad.
  • Ensure to drain canned green chiles well to avoid sogginess in the eggs.

Keywords: Southwest green chile bowl, roasted vegetables, scrambled eggs, Tex-Mex breakfast, healthy bowl, avocado, chili powder, weeknight dinner

Find it online: https://cheframi.com/southwest-spice-green-chile-bowl-recipe/