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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/southwest-spiced-green-chile-breakfast-bowl-recipe/