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why make this recipe

This bowl is simple, filling, and full of warm southwest flavors. It uses roasted potatoes, green chiles, and soft scrambled eggs for a quick meal any time of day. If you like hearty, spicy bowls, try a similar green chile chicken casserole for more ideas.

introduction

The Southwest Spice Green Chile Bowl mixes roasted potatoes, peppers, green chiles, eggs, and fresh toppings. It cooks fast and feeds four. You can change toppings to fit your taste. The recipe makes a warm, bright bowl that is easy to share.

how to make Southwest Spice Green Chile Bowl

Follow these steps to build the bowls.

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

Directions :
Set oven to 425°F (220°C) and allow to fully preheat.
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.
While vegetables roast, whisk eggs in a bowl with milk and a pinch of salt until thoroughly combined.
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.
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.
Present immediately while warm, with optional warm tortillas or tortilla chips if desired.

For a layered bake idea that uses similar flavors, see this burrito bowl casserole for inspiration.

how to serve Southwest Spice Green Chile Bowl

Serve bowls hot right after you assemble them. Add warm tortillas on the side for scooping. Offer extra sour cream, chopped cilantro, or hot sauce so each person can add more heat or cream.

how to store Southwest Spice Green Chile Bowl

Store the roasted vegetables and scrambled eggs in separate airtight containers in the fridge for up to 3 days. Keep avocado slices separate and add them fresh when serving. Reheat vegetables and eggs in a pan over low heat or in the oven until warm.

tips to make Southwest Spice Green Chile Bowl

Roast the potatoes until they are golden. This adds crisp texture.
Cook the eggs low and remove them while slightly soft. They will stay moist.
Use canned green chiles for convenience or roast your own for brighter flavor. For a creamy change, try a creamy alfredo twist in another dish idea.
Salt to taste at the end so flavors stay balanced.

variation (if any)

Make it vegan: scramble tofu with the spices, use dairy-free cheese and sour cream.
Add black beans or corn for more protein and fiber.
Swap potatoes for sweet potatoes for a sweeter note.
Add cooked chorizo or spicy sausage for a meatier bowl.

FAQs

Q: Can I make this ahead?
A: Yes. Roast the vegetables and scramble the eggs, then cool and store separately. Reheat before serving and add fresh toppings.

Q: Can I use frozen potatoes?
A: You can, but fresh diced potatoes roast best. If using frozen, thaw and dry them first, then roast until crisp.

Q: Is there a low-fat option?
A: Use egg whites or a plant-based egg substitute, skip the cheese, and use a light dairy-free yogurt instead of sour cream.

Q: How spicy is this bowl?
A: It is mildly spicy from the green chiles and chili powder. Adjust chili powder or use mild chiles to lower the heat.

Q: Can I freeze leftovers?
A: Freezing is not ideal for avocado and eggs. You can freeze the roasted vegetables only, up to 2 months.

Conclusion

If you want a ready-made green chili bowl option, this Green Chili Shredded Chicken & Cauliflower Rice Bowl shows a store-made take on similar flavors. For a spice mix to boost your homemade bowls, consider the Riega Hatch Green Chili Bowl Seasoning.