Southwest Spiced Green Chile Breakfast Bowl Recipe

Introduction

This Southwest Spice Green Chile Bowl is a vibrant, hearty dish packed with bold flavors and fresh ingredients. Perfect for breakfast, brunch, or a satisfying dinner, it combines roasted vegetables, spicy green chiles, and fluffy scrambled eggs for a comforting yet healthy meal.

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

Instructions

1. Step 1: Preheat the oven to 425°F (220°C) and allow it to fully heat.
2. Step 2: 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 ground black pepper. Toss well to coat evenly.
3. Step 3: Spread the seasoned vegetables in a single layer on a baking sheet. Roast for 20 minutes, stirring halfway through, until the vegetables are golden and tender.
4. Step 4: While the vegetables roast, whisk the eggs with milk and a pinch of salt in a bowl until fully combined.
5. Step 5: Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add the chopped green chiles and sauté for 2 minutes to release their flavor.
6. Step 6: Pour the egg mixture into the skillet with the chiles. Gently scramble the eggs, cooking just until set. Remove from heat promptly to avoid overcooking.
7. Step 7: Divide the roasted vegetables into 4 bowls. Top each bowl with the scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream.
8. Step 8: Garnish each bowl with chopped fresh cilantro and serve immediately. Warm tortillas or tortilla chips make a great accompaniment if desired.

Tips & Variations

• For a vegan version, use dairy-free cheese, substitute eggs with scrambled tofu, and replace sour cream with a plant-based alternative.
• Roast sweet potatoes instead of russet for a sweeter flavor.
• Add a dash of hot sauce or a sprinkle of crushed red pepper for extra heat.
• Fresh lime juice squeezed over the bowls before serving adds a zesty brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water to keep the eggs moist. Avocado slices are best added fresh to each serving to prevent browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, the recipe is naturally gluten-free as long as you use gluten-free sour cream and cheese. Just be sure to serve with gluten-free tortillas or skip them altogether.

Can I prepare parts of this dish ahead of time?

You can roast the vegetables and chop the green chiles in advance. Store them separately in the refrigerator and scramble the eggs just before serving to maintain the best texture and flavor.

Southwest Spiced Green Chile Breakfast Bowl Recipe

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★★★★★

4.7 from 95 reviews

This Southwest Spice Green Chile Bowl is a vibrant and hearty dish combining roasted spiced vegetables, scrambled eggs with green chiles, and fresh toppings like avocado and cherry tomatoes. Perfect for a flavorful breakfast or brunch, this recipe blends smoky spices with creamy textures for a satisfying meal.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Roasting
• Cuisine: Southwestern
• Diet: Vegetarian

Ingredients

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Vegetables and Toppings

• 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
• 2 tablespoons chopped fresh cilantro

Egg Mixture

• 8 large eggs
• 2 tablespoons milk or dairy-free alternative
• 1/2 teaspoon kosher salt, plus more to taste

Spices and Seasonings

• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon kosher salt (for seasoning vegetables)

Dairy and Oils

• 1/2 cup shredded cheddar cheese or Monterey Jack (or dairy-free alternative for vegan option)
• 1/4 cup sour cream or dairy-free alternative
• 2 tablespoons olive oil

Instructions

1. Preheat Oven: Set your oven to 425°F (220°C) and allow it to fully preheat to ensure even roasting of the vegetables.
2. Roast Vegetables: In a mixing bowl, toss diced potatoes, red bell pepper, and red onion with 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 ground black pepper until everything is well coated. Spread the mixture evenly on a baking sheet. Roast for about 20 minutes, stirring halfway through, until the vegetables are golden brown and tender.
3. Prepare Eggs: While the vegetables are roasting, whisk together the eggs, milk, and a pinch of salt in a bowl until fully combined and slightly frothy.
4. Cook Green Chiles and Eggs: Heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the chopped green chiles and sauté for about 2 minutes to warm them through. Pour in the egg mixture and scramble gently, cooking just until the eggs are set but still moist. Remove from heat promptly to avoid overcooking.
5. Assemble the Bowls: Divide the roasted vegetables evenly among four bowls. Top each with scrambled eggs, cherry tomato halves, avocado slices, shredded cheese, and a spoonful of sour cream. Garnish each bowl with chopped fresh cilantro for a pop of color and fresh flavor.
6. Serve: Serve immediately while warm. For an extra touch, offer warm tortillas or tortilla chips on the side to scoop up this flavorful bowl.

Notes

• Use dairy-free milk, cheese, and sour cream alternatives to make this recipe vegan.
• Adjust the chili powder and smoked paprika amounts to control the spice level according to your preference.
• Roasting the vegetables until golden and tender brings out their natural sweetness and adds great texture to the bowl.
• You can substitute russet potatoes with sweet potatoes for a different flavor profile.
• Leftovers store well in the refrigerator for up to 2 days and can be reheated gently on the stovetop or in the microwave.

Keywords: Southwest bowl, green chile, roasted vegetables, breakfast bowl, scrambled eggs, avocado, southwestern spice