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Southwest Spice Green Chile Bowl with peppers, chicken, and spices served in a bowl

Southwest Spice Green Chile Bowl

A bold and flavorful bowl featuring roasted potatoes, bell peppers, onions, scrambled eggs with green chiles, and fresh avocado. Perfect for brunch or a quick family dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American, Southwest
Calories: 350
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 1 cup diced russet potatoes (about 1 medium potato) Substitute Yukon Gold if preferred.
  • 1 medium red bell pepper, diced
  • 1 small red onion, diced
  • 2 tablespoons olive oil, divided
  • 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 Adjust to taste.
  • 1/4 teaspoon ground black pepper
Scrambled Eggs
  • 8 large eggs
  • 2 tablespoons milk or dairy-free alternative (oat or almond milk work fine)
  • 1 cup canned or roasted green chiles, drained and chopped (Use fresh roasted if available)
Toppings
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • 1/2 cup shredded cheddar cheese or Monterey Jack Use vegan cheese for dairy-free.
  • 1/4 cup sour cream or dairy-free alternative (like coconut yogurt or cashew crema)
  • 2 tablespoons chopped fresh cilantro For garnish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the diced potatoes, red bell pepper, and red onion. Drizzle with 1 tablespoon olive oil and sprinkle in spices. Toss until evenly coated.
Roasting
  1. Spread the seasoned vegetables in a single layer on a rimmed baking sheet. Roast for 20 minutes, stirring once halfway through.
Scrambling Eggs
  1. Whisk the eggs with milk and a small pinch of salt until frothy.
  2. Heat the remaining 1 tablespoon olive oil in a nonstick skillet. Add the green chiles and sauté for 2 minutes.
  3. Add the egg mixture and cook gently until just set. Remove them off the heat while slightly underdone.
Assembly
  1. Divide the roasted vegetables among four bowls. Top with scrambled eggs, cherry tomatoes, avocado slices, cheese, and sour cream.
  2. Finish with chopped cilantro and serve immediately.

Notes

For added heat, include a pinch of cayenne or hot sauce. Serve hot and enjoy with warm tortillas or crusty bread. Store leftovers in an airtight container for up to 3–4 days.