The Southwest Spice Green Chile Bowl is a bold, comforting breakfast that brings vibrant Southwestern flavors straight to your table. Roasted potatoes, colorful vegetables, fluffy scrambled eggs, and smoky green chiles come together in one hearty bowl that’s perfect for busy mornings, relaxed brunches, or meal prep. Easy to customize and naturally gluten-free, this recipe delivers big flavor with simple, everyday ingredients.

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Ingredients

Vegetables

Russet potatoes, diced
Red bell pepper, diced
Red onion, diced
Roasted or canned green chiles, chopped
Cherry tomatoes, halved
Ripe avocado, sliced

Egg Base

Large eggs
Milk or dairy-free alternative

Spices & Seasonings

Chili powder
Smoked paprika
Ground cumin
Garlic powder
Onion powder
Kosher salt
Black pepper

Toppings

Shredded cheddar or Monterey Jack cheese
Sour cream or dairy-free alternative
Fresh cilantro, chopped

Other

Olive oil

Instructions for Southwest Spice Green Chile Bowl

1. Roast the Vegetables

Preheat the oven to 425°F (220°C).
Toss diced potatoes, bell pepper, and red onion with olive oil and half of the spices.
Spread evenly on a baking sheet and roast for 20 minutes, stirring halfway, until golden and tender.

2. Prepare the Eggs

Whisk eggs with milk and a pinch of salt until smooth and well combined.

3. Scramble with Green Chiles

Heat remaining olive oil in a nonstick skillet over medium heat.
Add green chiles and sauté briefly to release their aroma.
Pour in the egg mixture and gently scramble until soft and creamy.

4. Assemble the Bowls

Divide roasted vegetables among bowls.
Top with scrambled eggs, cherry tomatoes, avocado slices, and shredded cheese.
Finish with sour cream and fresh cilantro.

5. Serve

Serve warm, with optional tortillas or tortilla chips on the side.

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Pro Tips

Spread vegetables in a single layer to ensure crispy edges.
Remove eggs from heat while slightly glossy to avoid overcooking.
Fire-roasted green chiles add extra depth and smoky flavor.

Why This Recipe Works

Balanced with protein, vegetables, and healthy fats
Packed with bold Southwestern spices
Easily adaptable for vegetarian or vegan diets
Perfect for meal prep or weekend brunch

Substitutions & Variations

Swap russet potatoes for sweet potatoes.
Use tofu scramble instead of eggs for a vegan bowl.
Add black beans or plant-based sausage for extra protein.
Try pepper jack cheese for more heat.

Make-Ahead, Storage & Reheating Guide

Store roasted vegetables and eggs separately in airtight containers for up to 3 days.
Reheat gently in a skillet or microwave.
Add avocado, sour cream, and cilantro just before serving.

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Serving Ideas for Southwest Spice Green Chile Bowl

Serve with warm flour or corn tortillas.
Top with fresh salsa or pico de gallo.
Pair with fresh fruit or a strong cup of coffee for brunch.

Nutrition (Per Serving Estimate)

Calories: ~420
Protein: ~20g
Carbohydrates: ~30g
Fat: ~25g
(Values are approximate and may vary.)

Frequently Asked Questions

Can I make this bowl ahead of time?

Yes. Prepare the vegetables and eggs in advance and assemble just before serving.

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Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

How can I make it spicier?

Add chipotle powder, hot sauce, or extra roasted chiles.

Can I freeze this recipe?

The roasted vegetables and eggs can be frozen for up to 2 months, but fresh toppings should be added after reheating.

The Southwest Spice Green Chile Bowl is a flavorful, satisfying meal that transforms classic breakfast ingredients into something exciting and nourishing. Whether you’re feeding a crowd or prepping meals for the week, this bowl delivers comfort, color, and Southwestern warmth in every bite.