Southwest Spice Green Chile Bowl (Printable)

Smoky southwest spices meet roasted green chiles, eggs, veggies, and classic burrito bowl toppings.

# Components:

→ Vegetables

01 - 1 cup diced russet potatoes
02 - 1 medium red bell pepper, diced
03 - 1 small red onion, diced
04 - 1 cup canned or roasted green chiles, drained and chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 ripe avocado, sliced

→ Eggs

07 - 8 large eggs
08 - 2 tablespoons milk or dairy-free alternative

→ Spices

09 - 2 teaspoons chili powder
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon kosher salt, plus more to taste
15 - 1/4 teaspoon ground black pepper

→ Dairy & Garnishes

16 - 1/2 cup shredded cheddar cheese or Monterey Jack (dairy-free cheese for vegan)
17 - 1/4 cup sour cream or dairy-free alternative
18 - 2 tablespoons chopped fresh cilantro

→ Oils

19 - 2 tablespoons olive oil

# Method:

01 - Set oven to 425°F (220°C) and allow to fully preheat.
02 - In a mixing bowl, combine diced potatoes, red bell pepper, and red onion 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. Toss well to coat. Spread evenly on a baking sheet and roast for 20 minutes, stirring halfway, until golden and fork-tender.
03 - While vegetables roast, whisk eggs in a bowl with milk and a pinch of salt until thoroughly combined.
04 - Heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add chopped green chiles and sauté for 2 minutes. Pour in egg mixture and gently scramble until just set. Remove from heat promptly to prevent overcooking.
05 - Divide roasted vegetables among 4 serving bowls. Top each with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream. Garnish with chopped cilantro.
06 - Present immediately while warm, with optional warm tortillas or tortilla chips if desired.

# Expert Advice:

01 -
  • Uses everyday ingredients you probably have on hand
  • Quick to prepare and ready in under an hour
  • Veggie loaded and easy to make vegetarian or even vegan
  • Perfect for meal prep or weekend brunch
02 -
  • High protein and gluten free for a healthy start
  • Versatile with endless topping substitutions
  • Great as a prep ahead breakfast for busy mornings
03 -
  • Let the roasted potatoes get plenty of space on the sheet to crisp up Never crowd the pan or they will steam instead
  • For eggs with luxurious texture pull them from the heat when just barely set and still glossy If you really want deep flavor toast your spice blend for a minute in the skillet before adding the veggies Your kitchen will smell amazing

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