Name: Southwest Spice Green Chile Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 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

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The vibrant colors and bold flavors of the Southwest Spice Green Chile Bowl make it an unforgettable addition to your weeknight dinners or special brunch menus. Picture a deliciously satisfying dish filled with roasted vegetables, creamy scrambled eggs, and fresh toppings that bring a touch of warmth and comfort. This recipe quickly became my go-to choice when I’m craving something hearty yet healthy, especially on busy mornings when I need a quick meal that keeps me full and happy.

Why You’ll Love This Dish

This Southwest Spice Green Chile Bowl is not just a meal; it’s an experience! It combines the warmth of roasted potatoes and the zing of green chiles, making it a perfect dish for any occasion. It’s quick to prepare, budget-friendly, and full of flavors that everyone in the family will love, from kids to adults.

Whether you’re whipping it up for a casual weeknight dinner or serving it at a lively weekend brunch with friends, this dish shines in its versatility. Imagine serving it on a sunny Sunday morning accompanied by some crispy tortilla chips or warm tortillas; it’s bound to become a hit.

"I made the Southwest Spice Green Chile Bowl for my family brunch, and everyone went back for seconds! The flavors are genuinely tied together, and it feels comforting yet fresh.” – A happy home cook

The Cooking Process Explained

Creating your Southwest Spice Green Chile Bowl flows seamlessly from roasting your vegetables to scrambling your eggs, and then, of course, assembling everything beautifully. Start by tossing your russet potatoes, red bell pepper, and red onion with spices before roasting. Simultaneously, whisk your eggs and prep the flavorful green chiles for scrambling. Once everything is done, simply pile on the toppings, and you’ve crafted a bowl full of joy.

Let’s dig deeper into what you’ll need!

What You’ll Need

Gather These Items for your irresistible Southwest Spice Green Chile Bowl:

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

Feel free to swap out ingredients like green chiles or cheese depending on your dietary preferences or what you have on hand!

Directions to Follow

Preheat your oven to 425°F (220°C).
Toss together the diced potatoes, red bell pepper, and red onion in a mixing bowl. Add 1 tablespoon of 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.
Spread the seasoned vegetables evenly on a baking sheet. Roast for about 20 minutes, stirring halfway through until they are golden and fork-tender.
While the veggies are roasting, whisk the eggs with milk and a pinch of salt until combined.
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.
Pour in the egg mixture and gently scramble until just set. Remove from heat immediately to avoid overcooking.
To serve, 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.
Serve warm, possibly alongside some warm tortillas or crispy tortilla chips for an added touch.

Best Ways to Enjoy It

When it comes to enjoying your Southwest Spice Green Chile Bowl, the possibilities are endless! Layer it with fresh avocado slices and a dollop of sour cream for a delightful creamy element. Pair it with a refreshing salsa or zesty hot sauce for those who enjoy a little extra heat. Don’t forget to serve it alongside tortilla chips or warm tortillas for a delightful crunch that complements the soft eggs and veggies!

Keeping Leftovers Fresh

After enjoying your delicious green chile bowl, you may find yourself with leftovers. Store any uneaten portions in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or warm it gently in a skillet over low heat, stirring occasionally to ensure even warming.

Helpful Cooking Tips

To take your Southwest Spice Green Chile Bowl to the next level, keep these tips in mind:

Roast for Flavor: Roasting the potatoes and peppers not only enhances their flavor but also adds a delightful texture. Don’t skip this step!
Egg-sperience Matters: For fluffier scrambled eggs, whisk them thoroughly with milk before cooking, and remove them from heat while they’re still slightly undercooked.
Season Generously: Taste and adjust seasoning to your liking—add more salt or spices to really dial in the flavor profile.

Creative Twists

Don’t hesitate to mix this recipe up! You can substitute the russet potatoes with sweet potatoes for a hint of sweetness. Try different bell peppers or even poblano peppers for a smoky flavor. If you’re feeling adventurous, experiment with toppings like crumbled bacon or jalapeños for added zest!

Frequently Asked Questions

How long does it take to prepare and cook this dish?

The entire process takes about 40 minutes: a quick 20 minutes for roasting the veggies and another 15-20 minutes for preparing the eggs and assembling the bowls.

Can I make this recipe ahead of time?

Absolutely! You can prep the veggies the night before and store them in the refrigerator until you are ready to roast them. Scrambled eggs are best made fresh, but you can have them ready in just minutes once the veggies are done!

Is it possible to make this vegan?

Yes! Simply substitute regular eggs with scrambled tofu or chickpea flour for a plant-based alternative. Be sure to also use dairy-free cheese and sour cream to veganize the dish fully.

Enjoy creating a beautiful Southwest Spice Green Chile Bowl, one that’s bursting with flavors while bringing warmth and richness to your table. Happy cooking!