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Southwest Spice Green Chile Bowl

A cozy, flavorful meal featuring roasted vegetables, scrambled eggs, and fresh toppings, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 500
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 1 cup diced russet potatoes Hearty base that roasts to tender and slightly crisp.
  • 1 medium red bell pepper, diced Adds sweetness.
  • 1 small red onion, diced Provides a slight bite when roasted.
  • 2 tablespoons olive oil For tossing the vegetables.
  • 2 teaspoons chili powder Adds warmth and spice.
  • 1/2 teaspoon smoked paprika Gives a smoky flavor.
  • 1 teaspoon ground cumin Enhances the Southwest flavor profile.
  • 1/2 teaspoon garlic powder Adds depth of flavor.
  • 1/2 teaspoon onion powder Enhances flavor profile.
  • 1/2 teaspoon kosher salt Plus more to taste.
  • 1/4 teaspoon ground black pepper Adds seasoning.
  • 1 cup canned or roasted green chiles, drained and chopped Brings signature savory heat.
Eggs and Toppings
  • 8 large eggs Provide protein and a soft texture.
  • 2 tablespoons milk or dairy-free alternative Makes eggs tender.
  • 1 cup cherry tomatoes, halved Adds freshness.
  • 1 ripe avocado, sliced Provides creaminess.
  • 1/2 cup shredded cheddar cheese or Monterey Jack Dairy-free cheese for vegan.
  • 1/4 cup sour cream or dairy-free alternative Adds richness.
  • 2 tablespoons chopped fresh cilantro Offers herbal brightness.

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.
Egg 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 with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream. Garnish with chopped cilantro.
  3. Present immediately while warm, with optional warm tortillas or tortilla chips if desired.

Notes

Enjoy the flexibility in timing and seasoning. Adjust spice levels as needed, and remember the bowl can be made according to your taste preferences.