Print

Southwest Spice Green Chile Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant dish filled with roasted vegetables, creamy scrambled eggs, and fresh toppings, perfect for weeknight dinners or weekend brunch.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Toss together the diced potatoes, red bell pepper, and red onion in a mixing bowl 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. Mix until well-coated.
  3. Spread the seasoned vegetables evenly on a baking sheet and roast for about 20 minutes, stirring halfway through until golden and fork-tender.
  4. While the veggies roast, whisk the eggs with milk and a pinch of salt until combined.
  5. In a nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped green chiles and sauté for about 2 minutes.
  6. Pour in the egg mixture and gently scramble until just set. Remove from heat immediately to avoid overcooking.
  7. Divide the roasted veggies among 4 serving bowls. Top each bowl with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a helping of sour cream. Sprinkle with chopped cilantro to finish.
  8. Serve warm, possibly alongside some warm tortillas or crispy tortilla chips.

Notes

For a vegan option, substitute eggs with this recipe’s plant-based alternatives and use dairy-free cheese and sour cream.

Nutrition

Find it online: https://topchoicerecipes.com/southwest-spice-green-chile-bowl-2/