Southwest Spice Green Chile Bowl
The Southwest Spice Green Chile Bowl is a bold, comforting breakfast packed with roasted potatoes, colorful vegetables, fluffy scrambled eggs, and smoky green chiles. Naturally gluten-free and easy to customize, it’s perfect for busy mornings, brunch, or meal prep.
Equipment
- baking sheet
- Mixing bowl
- nonstick skillet
- Whisk
- Spatula
Ingredients
- 2 cups russet potatoes, diced
- 1 cup red bell pepper, diced
- 0.5 cup red onion, diced
- 0.5 cup roasted or canned green chiles, chopped
- 1 cup cherry tomatoes, halved
- 1 large ripe avocado, sliced
- 8 large eggs
- 0.25 cup milk or dairy-free alternative
- 1.5 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.75 cup shredded cheddar or Monterey Jack cheese
- 0.25 cup sour cream or dairy-free alternative
- 2 tbsp fresh cilantro, chopped
- 2 tbsp olive oil
Instructions
- Preheat the oven to 425°F (220°C). Toss the diced potatoes, bell pepper, and red onion with olive oil and half of the spices.
- Spread the vegetables evenly on a baking sheet and roast for 20 minutes, stirring halfway through, until golden and tender.
- Whisk the eggs with milk and a pinch of salt until smooth and well combined.
- Heat the remaining olive oil in a nonstick skillet over medium heat. Add the green chiles and sauté briefly until fragrant.
- Pour in the egg mixture and gently scramble until soft and creamy.
- Divide the roasted vegetables among bowls. Top with scrambled eggs, cherry tomatoes, avocado slices, and shredded cheese.
- Finish with sour cream and fresh cilantro. Serve warm.
Notes
Spread vegetables in a single layer for crisp edges. Remove eggs from heat while slightly glossy to prevent overcooking. Add avocado, sour cream, and fresh herbs just before serving for best texture and flavor.