Southwest Spice Green Chile Bowl

I’m absolutely THRILLED to share this Southwest Spice Green Chile Bowl with YOU!!! It’s bursting with flavor and filled with hearty ingredients that everyone at your table will LOVE!! Seriously, this dish is not just delicious; it’s downright irresistible!!! Perfect for meal prep or a cozy family dinner, you can enjoy all the bright, zesty goodness in every bite. Last week, while I was cooking up a storm in my Austin kitchen, I stumbled onto this recipe – and let me tell you, it was a GAME CHANGER!!! You KNOW how it feels to create something truly amazing from your favorite ingredients?! This bowl is all about making cooking EASY and DELICIOUS!

Imagine savory roasted veggies, fluffy scrambled eggs, and just the right amount of spiciness coming together in a harmony of flavors!! It’s quick to whip up, perfect for meal prep, and can be customized to fit anyone’s taste buds!!! Let’s dive into why this Southwest Spice Green Chile Bowl is a MUST-TRY!!! Are you ready?! Let’s do this!!

Here’s Why You’ll Fall Head Over Heels for This Bowl

Oh my goodness, where do I even start?! First off, this Southwest Spice Green Chile Bowl is incredibly versatile!! You can whip it up for breakfast, lunch, or dinner — how perfect is that?! If you’ve got a morning that’s a little chaotic (who doesn’t?), these bowls are fantastic for meal prep!!! Prep them on Sunday and you’ll have ready-to-go meals all week long — it’s a true WIN!!! And trust me, every spoonful will make your taste buds do a happy dance!!!

Let’s talk HEALTH, too! Loaded with fresh veggies, this dish is not only flavorful but also nutritious!! Diced potatoes provide this bowl with hearty goodness, while the green chiles bring a delightful kick that just elevates everything!! You’ll love how easy it is to incorporate wholesome ingredients right into your meals – you can feel GOOD about what you’re eating!!! Plus, there’s something so satisfying about customizing it with whatever toppings you adore!!

And can we just take a moment to appreciate the textures – creamy avocado, crunchy tomatoes, and fluffy eggs come together in a way that is JUST SO GOOD! It’s a total TEXTURE PARTY!!! Whether you’re a meal prep pro or a busy parent looking for something easy to throw together on a weeknight, this bowl is your secret weapon! I promise, it’s going to become a staple in your kitchen! You won’t regret it!!!

You’ll Need These Wonderful Ingredients

To make this mouthwatering Southwest Spice Green Chile Bowl, gather the following:

• 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 a 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 (or dairy-free cheese for VEGAN!)
• 1/4 cup sour cream or dairy-free alternative
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons olive oil

Isn’t that a delightful array of goodies?! You can really experiment with the ingredients too! Want to switch the potatoes for sweet potatoes? Go for it!! Can’t find green chiles? No problem! Just use your favorite spices instead! I always get my veggies from my local farmer’s market, but grocery stores are totally stocked with everything you’ll need. And let’s be real, these ingredients won’t break the bank! Cooking should be EASY and FUN, so get creative with it!

The Simple Process — You’ve Got This!

Let’s make magic happen! Set your oven to 425°F (220°C) and let it preheat fully — this will help our veggies roast perfectly! In a mixing bowl — all you need to do is throw in those diced potatoes, red bell pepper, and diced red onion. Drizzle in 1 tablespoon of olive oil, followed by 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, garlic powder, onion powder, 1/4 teaspoon kosher salt, and black pepper! YES!! Toss everything together until well-coated and spread it all evenly on a baking sheet. ROAST for 20 minutes, stirring halfway through, until things are golden brown and fork-tender!!!

While that’s happening, grab another bowl and whisk your eggs with 2 tablespoons of milk and a little pinch of salt until it looks like magic! Heat up the remaining 1 tablespoon of olive oil in a nonstick skillet on medium heat. Once hot, toss in those fabulous chopped green chiles and sauté for just 2 minutes. Now pour in your egg mixture — gently scramble until just set and remove from heat!! Don’t you DARE overcook those eggs!! We want them fluffy, not rubbery!!!

Now, it’s time for the assembly! Divide those glorious roasted veggies into 4 serving bowls. Top each one with your fluffy scrambled eggs, halved cherry tomatoes, beautiful avocado slices, AND don’t forget the shredded cheese and a spoonful of sour cream! Sprinkle with chopped cilantro for that FRESH finish!!! Serve immediately while it’s still warm, and if you wanna, grab some warm tortillas or crunchy tortilla chips to enjoy alongside. You did it!!! You made something AMAZING!

Tips & Tricks for Success!

Getting it just right every time can be so EASY!!! First off, consider making this a make-ahead option! You can prep your veggies up to a day in advance — just store them in an airtight container in the fridge! Storing leftovers? No problem! Just put what you have in an airtight container and pop it in the fridge, it will stay scrumptious for 3-4 days. Need to reheat? Just toss everything in the microwave or heat in a skillet till warm!

You could even double the recipe for batch cooking if you’re feeling adventurous – it’s great for meal planning! I’ll often make extra because this bowl is a huge HIT with my family and friends! And for the littles, you can try deconstructing it! Put each ingredient in separate little bowls and let them create their own delicious masterpiece — total fun for them and stress-free for YOU!!!

Serving Suggestions to Make it Your Own!

Now, let’s take it up a notch!!! This Southwest Spice Green Chile Bowl is wonderful on its own, but you can pair it with SO much! I love serving it with warm corn tortillas or tortilla chips on the side for that delightful crunch! It’s also a terrific brunch option alongside a light salad or fresh fruit!! If you’re feeling sassy, try a splash of hot sauce for an extra kick or a side of guacamole to dip those tortillas.

Have leftovers? Get CREATIVE!!! Toss the green chiles and veggies into a quesadilla for a quick lunch, or mix everything into a breakfast burrito — no one will complain about that!! I can’t wait for you to try this – it’s all about getting comfortable in the kitchen and making it YOURS!!!

Frequently Asked Questions

This SouthWest Spice Green Chile Bowl is SIMPLE and absolutely DELICIOUS!!! I can’t wait for you to give it a try!! Please reach out with any questions you have or feedback!! I’d LOVE to hear how yours turns out! Share your creations with me on social media; let’s create a community of fabulous flavor together!!! Keep making it easy, delicious, and uniquely YOURS!!!

Southwest Spice Green Chile Bowl

A colorful and flavorful bowl filled with roasted veggies, scrambled eggs, and fresh toppings, perfect for meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast, Brunch, Dinner, Lunch

Cuisine American, Southwestern

Servings 4 servings

Calories 450 kcal

Ingredients

  

For the Roasted Veggies

• 1 cup diced russet potatoes
• 1 medium red bell pepper, diced
• 1 small red onion, diced
• 2 tablespoons olive oil Divided
• 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

For the Eggs

• 8 large eggs
• 2 tablespoons milk or a dairy-free alternative
• 1/2 teaspoon kosher salt For seasoning the egg mixture
• 1 cup canned or roasted green chiles, drained and chopped

Toppings

• 1 cup cherry tomatoes, halved
• 1 ripe avocado, sliced
• 1/2 cup shredded cheddar cheese or Monterey Jack (or dairy-free cheese for VEGAN)
• 1/4 cup sour cream or dairy-free alternative
• 2 tablespoons chopped fresh cilantro

Instructions

 

Roasting the Veggies

• Preheat oven to 425°F (220°C).
• In a mixing bowl, combine diced potatoes, red bell pepper, and diced red onion.
• Drizzle in 1 tablespoon of olive oil, followed by spices (chili powder, smoked paprika, cumin, garlic powder, onion powder, kosher salt, and black pepper).
• Toss everything together until well-coated and spread evenly on a baking sheet.
• Roast for 20 minutes, stirring halfway through until fork-tender.

Cooking the Eggs

• In another bowl, whisk eggs with 2 tablespoons of milk and a pinch of salt.
• Heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat.
• Sauté chopped green chiles for 2 minutes; then pour in the egg mixture and scramble gently until just set.
• Remove from heat, ensuring eggs are fluffy.

Assembly

• Divide roasted veggies into 4 bowls.
• Top each bowl with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream.
• Sprinkle with chopped cilantro; serve immediately.

Notes

Prep veggies a day in advance and store in an airtight container. Leftovers can be refrigerated for 3-4 days. Try deconstructing for kids!

Keyword Green Chile, Healthy Recipe, Meal Prep, Southwest Bowl, Vegetarian