Can I make this recipe ahead of time?

Yes. I often prep roasted vegetables in the morning and refrigerate them. I keep scrambled eggs separate and reheat quickly at dinner. If you want everything ready for breakfast, you can roast potatoes the night before and gently reheat in a hot oven.

Can I freeze components?

You can freeze roasted potatoes and peppers, though texture softens slightly on thaw. Freeze in portioned containers and thaw overnight in the fridge before reheating. Eggs do not freeze well for texture; save fresh eggs for immediate use.

What can I do if I do not like spicy food?

Use milder chiles or reduce the chili powder. The recipe still has lovely flavors from roasted vegetables and smoked paprika without strong heat. You can also add a dollop of plain yogurt to cool each bite.

Is this recipe suitable for kids?

Yes. Because the heat level can be adjusted, this is a kid-friendly meal. Serve components separately so children can choose what they want. The colorful presentation also helps picky eaters try new flavors.

How long does it take from start to table?

Plan on about 30 to 35 minutes from the moment you preheat the oven. Roasting is the longest step. While the vegetables roast, you can whisk eggs and prep toppings.

Easy Southwest Spice Green Chile Bowl in 45 min

Name: Southwest Spice Green Chile Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southwestern
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

Description

A cozy and lively bowl filled with roasted potatoes, scrambled eggs, and topped with fresh vegetables and spices, perfect for family dinners.

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

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Instructions

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 bowl with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream.
Garnish with chopped cilantro and present immediately while warm.

Notes

For best results, use small, even potato dice for even cooking. Customize toppings to fit your taste and dietary needs.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Southwestern