Southwest Spice Green Chile Bowl

introduction

This Southwest Spice Green Chile Bowl is warm, bright, and full of flavor. It mixes roasted potatoes and peppers with scrambled eggs, green chiles, and fresh toppings. If you like simple bowls that fill you up, this will work well. For other bowl ideas with bold flavors, try the healing bowl that blends savory broths and strong spices.

why make this recipe

Make this because it is fast, tasty, and uses few ingredients. It fits breakfast, lunch, or a light dinner. The recipe balances heat from chili powder and green chiles with creamy avocado and sour cream. You can change it to be dairy-free or vegetarian easily.

how to make Southwest Spice Green Chile Bowl

Roast the potatoes and peppers, scramble the eggs with chiles, and then build bowls with fresh toppings. Work in steps so nothing overcooks. If you like bowls that mix roasted veg and simple proteins, you can use the same roast-and-assemble idea from some crispy Japanese katsu bowls to keep things tidy and fast.

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 :

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. Spread evenly on a baking sheet and roast for 20 minutes, stirring halfway, until golden and fork-tender.
3. While vegetables roast, whisk eggs in a bowl with milk and a pinch of salt until thoroughly combined.
4. 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.
5. 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.
6. Present immediately while warm, with optional warm tortillas or tortilla chips if desired.

how to serve Southwest Spice Green Chile Bowl

Serve warm right after you make it. Place bowls on the table with extra sour cream, hot sauce, and lime wedges. Offer warm tortillas or tortilla chips on the side so people can scoop or wrap the bowl.

how to store Southwest Spice Green Chile Bowl

Cool leftovers to room temperature within two hours. Store in airtight containers in the fridge for up to 3 days. Keep avocado and sour cream separate if you want to keep them fresh longer. Reheat in a skillet or microwave until hot, then add fresh toppings before serving.

tips to make Southwest Spice Green Chile Bowl

• Cut potatoes small so they roast fast and cook through.
• Use room temperature eggs for soft scramble.
• Drain canned chiles well to avoid extra liquid.
• Taste and add salt at the end.
• For a crisp finish, place the roasted veggies under the broiler for 1–2 minutes.
• If you want dessert after this savory bowl, you might like the rich flavors in the cinnamon spiced baked churro cheesecake as a treat.

variation (if any)

• Make it vegan: use tofu scramble, dairy-free cheese, and dairy-free sour cream.
• Add beans or shredded chicken for more protein.
• Use sweet potatoes instead of russet for a sweeter bowl.
• Add pickled onions or jalapeños for extra tang and heat.

FAQs

Q: Can I make this gluten-free?
A: Yes. All ingredients are naturally gluten-free. Check labels on spice mixes and cheese to be sure.

Q: Can I prep parts ahead of time?
A: Yes. Roast the vegetables and store in the fridge. Scramble the eggs fresh before serving for best texture.

Q: How spicy is this dish?
A: It is mildly spicy from chili powder and green chiles. Use milder chiles or less chili powder to lower heat.

Q: Can I swap eggs for another protein?
A: Yes. Use black beans, tofu scramble, or cooked chicken to change the protein.

Conclusion

If you want a ready-made option that captures a similar green chili bowl idea, consider the Green Chili Shredded Chicken & Cauliflower Rice Bowl for a quick swap. To buy a seasoning blend that fits this flavor profile, try the Riega Hatch Green Chili Bowl Seasoning.

Southwest Spice Green Chile Bowl

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• Author: lamharmalmehdi25
• Total Time: 45
• Yield: 4 servings
• Diet: Vegetarian

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Description

A warm and flavorful bowl featuring roasted potatoes, peppers, scrambled eggs, and fresh toppings, perfect for breakfast, lunch, or dinner.

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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

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Instructions

1. Preheat oven to 425°F (220°C).
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 to coat.
3. Spread the mixture on a baking sheet and roast for 20 minutes, stirring halfway through, until golden and fork-tender.
4. While the vegetables roast, whisk together the eggs with milk and a pinch of salt.
5. Heat remaining olive oil in a nonstick skillet over medium heat. Sauté chopped green chiles for 2 minutes, then pour in the egg mixture and scramble until just set.
6. Divide the roasted vegetables among 4 bowls. Top each with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream. Garnish with cilantro.
7. Serve immediately while warm, with optional warm tortillas or tortilla chips on the side.

Notes

For a crisp finish, place the roasted veggies under the broiler for 1–2 minutes.

• Prep Time: 15
• Cook Time: 30
• Category: Breakfast
• Method: Roasting and Scrambling
• Cuisine: Southwestern

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 3g
• Sodium: 350mg
• Fat: 25g
• Saturated Fat: 8g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 20g
• Cholesterol: 400mg

Keywords: bowl, breakfast, southwestern, quick meal, hearty