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Delicious Southwest Spice Green Chile Bowl garnished with fresh herbs and spices

Southwest Spice Green Chile Bowl

A vibrant and spicy bowl filled with roasted potatoes, peppers, green chile scrambled eggs, fresh avocado, and tomatoes, perfect for brunch or quick dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch, Dinner, Meal Prep
Cuisine: American, Southwestern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the roasted vegetables
  • 1 cup diced russet potatoes (about 1 medium potato) Yukon gold works for a creamier texture.
  • 1 medium red bell pepper, diced
  • 1 small red onion, diced
  • 2 tablespoons olive oil
  • 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
For the scrambled eggs
  • 8 large eggs
  • 2 tablespoons milk or dairy-free alternative Oat milk or almond milk work.
  • 1 cup canned or roasted green chiles, drained and chopped Mild or hot, depending on heat preference.
Toppings
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • 1/2 cup shredded cheddar cheese or Monterey Jack Use dairy-free shreds for vegan.
  • 1/4 cup sour cream or dairy-free alternative Coconut- or cashew-based works.
  • 2 tablespoons chopped fresh cilantro

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and let it fully come to temperature.
  2. In a mixing bowl, combine diced potatoes, bell pepper, and red onion. Add 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
  3. Spread the seasoned vegetables in a single layer on a rimmed baking sheet and roast for 20 minutes, stirring halfway, until the potatoes are golden and fork-tender.
Cooking the Eggs
  1. While the vegetables roast, whisk the eggs with the milk and a pinch of salt until well combined.
  2. Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add chopped green chiles and sauté for about 2 minutes to warm and release flavor.
  3. Pour the egg mixture into the skillet and gently scramble, stirring slowly, until just set but still soft. Remove from heat promptly.
Assembly
  1. Divide the roasted vegetables among four bowls.
  2. Top each bowl with a portion of the scrambled eggs.
  3. Add halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream to each bowl.
  4. Garnish with chopped cilantro and serve immediately.

Notes

For a vegan version: replace eggs with firm tofu scrambled with a pinch of kala namak for eggy flavor, use dairy-free cheese and sour cream. Store leftovers in airtight containers for up to 3–4 days. Use lime juice on avocado slices to prevent browning.