Why Make This Recipe
The Southwest Spice Green Chile Bowl is a delicious and vibrant meal that brings together fresh ingredients and bold flavors. It’s perfect for breakfast, brunch, or even a hearty dinner. This dish is not only filling but also packed with nutrients, making it a great choice for anyone looking for a wholesome meal. The combination of roasted vegetables, fluffy scrambled eggs, and creamy avocado comes together beautifully, setting you up for a delightful start to your day or a satisfying evening meal. Plus, it’s customizable, so you can add your favorite toppings or adjust the spices to your liking.
How to Make Southwest Spice Green Chile Bowl
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 the mixture evenly on a baking sheet and roast for 20 minutes, stirring halfway, until golden and fork-tender.
- While the vegetables roast, whisk eggs in a bowl with milk and a pinch of salt until thoroughly combined.
- Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add the chopped green chiles and sauté for 2 minutes.
- Pour in the egg mixture and gently scramble until just set. Remove from heat promptly to prevent overcooking.
- 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.
- Present immediately while warm, with optional warm tortillas or tortilla chips if desired.
How to Serve Southwest Spice Green Chile Bowl
Serve this flavorful bowl warm for a cozy brunch or a delightful dinner. You can add warm tortillas or tortilla chips on the side for an extra crunch. Feel free to present it family-style, allowing everyone to mix in their favorite toppings or extra spices.
How to Store Southwest Spice Green Chile Bowl
You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stove until heated through. If using tortillas or chips, you may want to store them separately to keep them crispy.
Tips to Make Southwest Spice Green Chile Bowl
- If you prefer more heat, add diced jalapeños or use spicy green chiles.
- Swap the veggies for any that you have on hand, like zucchini or spinach.
- For a vegan version, use tofu scramble or chickpea flour instead of eggs.
Variation
Consider adding black beans or corn for extra texture and flavor. You can also switch up the cheese type or use a vegan alternative to adapt the dish to your dietary needs.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can roast the vegetables and prepare the egg mixture ahead. Simply combine them and reheat when ready to serve.
2. Is this dish gluten-free?
Yes, the Southwest Spice Green Chile Bowl is naturally gluten-free. Just be sure to check the ingredients of your toppings.
3. Can I freeze leftovers?
While it’s best fresh, you can freeze the components separately. The vegetables and egg mixture can be frozen for up to 2 months. Reheat thoroughly before serving.
Southwest Spice Green Chile Bowl
Ingredients
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
- 2 tablespoons chopped fresh cilantro
Egg Mixture
- 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
Toppings
- 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 olive oil for roasting
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.
Roasting
- Spread the mixture evenly on a baking sheet and roast for 20 minutes, stirring halfway, until golden and fork-tender.
Egg Cooking
- While the vegetables roast, whisk eggs in a bowl with milk and a pinch of salt until thoroughly combined.
- Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium heat.
- Add the chopped green chiles and sauté for 2 minutes.
- Pour in the egg mixture and gently scramble until just set. Remove from heat promptly to prevent overcooking.
Serving
- 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.
- Present immediately while warm, with optional warm tortillas or tortilla chips if desired.