Go Back
–+ servings
Southwest Spice Green Chile Bowl

Savor the Flavor: Southwest Spice Green Chile Bowl Awaits

The Southwest Spice Green Chile Bowl is a vibrant breakfast option with roasted veggies, creamy scrambled eggs, and green chiles, perfect for various dietary preferences.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: Southwestern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Diced Russet Potatoes Sweet potatoes can be used for a sweeter flavor.
  • 1 cup Red Bell Pepper Swap with green bell pepper for a sharper taste.
  • 1 medium Red Onion Yellow or white onions work well too.
For the Flavor
  • 1 can Canned or Roasted Green Chiles Mild canned jalapeños can be used if green chiles are unavailable.
  • 1 cup Cherry Tomatoes Use diced regular tomatoes if necessary.
  • 1 tbsp Chili Powder Adjust to taste based on spice preference.
  • 1 tbsp Smoked Paprika Increase amount for a stronger flavor.
  • 1 tsp Ground Cumin A dash of chipotle powder can bolster smokiness.
  • 1 tsp Garlic Powder Fresh minced garlic can also enhance flavor.
  • 1 tsp Onion Powder Fresh minced onion can also enhance flavor.
For the Protein
  • 4 large Eggs Tofu can be used for a vegan option.
  • 1/4 cup Milk (or Dairy-Free Alternative) Any plant-based milk works for vegan versions.
  • 1 cup Shredded Cheese (or Dairy-Free Cheese) Monterey Jack is optimal for melting.
  • 1/4 cup Sour Cream (or Dairy-Free Alternative) Omit this for a dairy-free meal.
For the Toppings
  • 1/4 cup Chopped Fresh Cilantro Can be left out for non-cilantro lovers.
  • 1 medium Avocado Can be omitted for lower fat; add just before serving for best texture.
For Roasting
  • 2 tbsp Olive Oil No substitutes required; maintains flavor integrity.
  • to taste Kosher Salt Adjust to personal taste.
  • to taste Ground Black Pepper Adjust to personal taste.

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Toss diced russet potatoes, red bell pepper, and red onion with olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, and black pepper. Spread the mixture on a baking sheet and roast for about 20 minutes.
  3. Crack large eggs into a separate bowl and whisk in milk with a pinch of salt until combined.
  4. In a skillet, heat olive oil and sauté green chiles briefly; then pour in the egg mixture, stirring until just set, about 3 to 4 minutes.
  5. Divide the roasted vegetables among serving bowls. Top with scrambled eggs, cherry tomatoes, and avocado. Sprinkle with cheese and sour cream.
  6. Garnish with freshly chopped cilantro and serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

To maintain texture, store veggies and eggs separately in the fridge. Reheat in the microwave or skillet. Add fresh toppings just before serving.

Tried this recipe?

Let us know how it was!