Can I double this recipe for a crowd?

Yes, but make sure your baking sheet or oven has room. I once tried doubling everything on a single sheet and let’s just say dinner was delayed. Use two sheets or roast in batches.

Can I make this in a slow cooker?

Absolutely. This is an easy crock pot recipe at heart. Roast or par-cook the potatoes if you want crisp edges. Otherwise, toss diced potatoes, peppers, onions, and a splash of oil into the slow cooker on high for 3–4 hours. Add the eggs at the end, or scramble them on the stove and fold in.

My family avoids spice. How do I make it kid-friendly?

Reduce chili powder and omit smoked paprika if needed. Keep the chiles on the side so everyone can choose their own level of fire. Add a mild cheese and creamy sour cream to calm things down.

How should I store leftovers?

Keep the bowl components in airtight containers. Avocado best goes on the day you eat it. Roasted veggies and eggs last 3–4 days in the fridge; freeze roasted veggies up to 3 months.

What tools do I need?

A rimmed baking sheet, a nonstick skillet, mixing bowls, and a good whisk. A sharp knife makes the prep faster and safer. These basics make it an easy, practical family dinner.

Easy Southwest Spice Green Chile Bowl 2026

Description

A comforting and flavorful bowl featuring roasted potatoes, green chiles, and scrambled eggs, perfect for busy weeknights.

Ingredients

Scale

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 preheat.
In a mixing bowl, combine diced potatoes, red bell pepper, and red onion with 1 tablespoon olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, and black pepper. Toss well and spread on a baking sheet. Roast for 20 minutes, stirring halfway.
While roasting, whisk eggs with milk and a pinch of salt until just blended.
Heat remaining olive oil in a nonstick skillet, sauté green chiles for 2 minutes, then add egg mixture and scramble until just set.
Divide roasted vegetables among serving bowls. Top each with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and sour cream. Garnish with cilantro. Serve immediately.

Notes

This dish can also be prepared in a slow cooker. Keep toppings like avocado and sour cream separate to maintain freshness when storing leftovers.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Southwestern

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 500mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 6g
Protein: 18g
Cholesterol: 300mg