why make this recipe
The Southwest Spice Green Chile Bowl is a fantastic dish that is both flavorful and filling. It combines hearty ingredients like potatoes, eggs, and avocados with zesty green chiles and spices, making it a delightful choice for breakfast or brunch. This recipe is perfect for anyone looking for healthy food ideas that are easy to make and can be prepared in advance. With its balance of savory and fresh flavors, it’s sure to inspire your breakfast inspo.
how to make Southwest Spice Green Chile Bowl
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 the oven to 425°F (220°C) and let it preheat completely.
- In a mixing bowl, combine the diced potatoes, red bell pepper, and red onion. Add 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, ground cumin, garlic powder, onion powder, 1/4 teaspoon of kosher salt, and black pepper. Toss everything well to coat the vegetables.
- Spread the vegetable mixture evenly on a baking sheet. Roast for 20 minutes, stirring halfway, until the vegetables are golden and fork-tender.
- While the vegetables are roasting, whisk together the eggs, milk, and a pinch of salt in a bowl until well combined.
- Heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the chopped green chiles and sauté for 2 minutes. Pour in the egg mixture and gently scramble until just set. Remove from heat promptly to avoid overcooking.
- Divide the roasted vegetables among 4 serving bowls. Top each bowl with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream. Garnish with chopped cilantro.
- Serve immediately while warm. Optional warm tortillas or tortilla chips go well on the side!
how to serve Southwest Spice Green Chile Bowl
Serve the Southwest Spice Green Chile Bowl warm in individual dishes. This meal can be paired with warm tortillas or tortilla chips for an extra crunch. A refreshing drink such as orange juice or iced tea would complement the dish beautifully, making it a great spread for brunch recipes.
how to store Southwest Spice Green Chile Bowl
To store leftovers, place any uneaten portions in an airtight container in the refrigerator. It can last up to 3 days. If you need easy meal prep for breakfast, consider storing the roasted vegetables and scrambled eggs separately for quick reheating throughout the week.
tips to make Southwest Spice Green Chile Bowl
- For a spicier kick, add more chili powder or diced jalapeños.
- Feel free to swap out ingredients based on what you have, such as using different vegetables or cheeses.
- This bowl can easily be made vegan by substituting eggs with tofu scramble and using dairy-free cheese.
variation
You can customize this dish further by adding additional toppings like salsa, olives, or even cooked bacon. For a sweeter twist, consider adding some fruits like mango or pineapple on the side.
FAQs
1. Can I make this bowl vegetarian?
Yes! The recipe is already vegetarian. If you want it to be vegan, just replace the eggs with tofu scramble.
2. How can I make this a sweeter breakfast option?
You can consider adding fruit like strawberries or bananas on the side, or adding some maple syrup for sweetness.
3. Can I prepare this recipe in advance?
Absolutely! You can roast the vegetables and scramble the eggs ahead of time. Just store them separately in the fridge and reheat when ready to serve. This fits perfectly into quick breakfast ideas.
Southwest Spice Green Chile Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and filling breakfast bowl combining hearty ingredients like potatoes, eggs, and avocados with zesty green chiles and spices.
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
- Set the oven to 425°F (220°C) and let it preheat completely.
- In a mixing bowl, combine the diced potatoes, red bell pepper, and red onion. Add 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, ground cumin, garlic powder, onion powder, 1/4 teaspoon of kosher salt, and black pepper. Toss everything well to coat the vegetables.
- Spread the vegetable mixture evenly on a baking sheet. Roast for 20 minutes, stirring halfway, until the vegetables are golden and fork-tender.
- While the vegetables are roasting, whisk together the eggs, milk, and a pinch of salt in a bowl until well combined.
- Heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the chopped green chiles and sauté for 2 minutes. Pour in the egg mixture and gently scramble until just set. Remove from heat promptly to avoid overcooking.
- Divide the roasted vegetables among 4 serving bowls. Top each bowl with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream. Garnish with chopped cilantro.
- Serve immediately while warm, optionally with warm tortillas or tortilla chips on the side.
Notes
For a spicier kick, add more chili powder or diced jalapeños. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Roasting and Scrambling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 300mg