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These Crispy Potato & Green Chile Rice Bowls are filled with flavor-packed rice, crispy potatoes, soy chorizo & a cilantro lime sauce!

These Crispy Potato & Green Chile Rice Bowls are filled with flavor-packed rice, crispy potatoes, soy chorizo & a cilantro lime sauce | ThisSavoryVegan.com

Simple ingredients with BIG flavors is the name of the game with these Crispy Potato & Green Chile Rice Bowls. Potatoes, bell peppers, onion & soyrizo are tossed with taco seasoning before being roasted until crispy. The potatoes are served over green chile rice. And the whole thing is topped off with a creamy cilantro lime sauce. Filling, healthy, delicious and quick!

Step One: Make the Potatoes

These potatoes are crispy and delicious. They don’t require a lot of ingredients and are ready in about 30 minutes.

These Crispy Potato & Green Chile Rice Bowls are filled with flavor-packed rice, crispy potatoes, soy chorizo & a cilantro lime sauce | ThisSavoryVegan.com

Cut some Yukon gold potatoes into bite-sized pieces. Add them to a baking sheet with bell pepper, onion, crumbled soyrizo, oil & taco seasoning. Toss to coat and spread in an even layer.

Place in the oven for 20 minutes. Toss and cook for another 10-20 minutes, or until the potatoes are fork tender. Be sure to check them so the veggies/soyrizo don’t burn.

These Crispy Potato & Green Chile Rice Bowls are filled with flavor-packed rice, crispy potatoes, soy chorizo & a cilantro lime sauce | ThisSavoryVegan.com

Step Two: Make the Green Chile Rice

This rice is packed with flavor – the green chiles add a mild spice and the cumin adds an earthiness. Here is what you need:

  • oil
  • red onion
  • garlic
  • cumin
  • basmati rice
  • green chiles
  • broth

Heat the oil in a skillet over medium heat. Add the onion, garlic & cumin and cook down for a minute. Pour in the green chiles and rice and continue to cook for a couple more minutes. Pour in the broth, bring to a boil, cover and simmer for 20 minutes. Remove the lid and fluff with a fork.

These Crispy Potato & Green Chile Rice Bowls are filled with flavor-packed rice, crispy potatoes, soy chorizo & a cilantro lime sauce | ThisSavoryVegan.com

Step Three: Make the Cilantro Lime Sauce

This sauce is creamy, fresh and a little spicy. The creaminess comes from vegan cream cheese, although you could also sub oil or vegan mayo. But the vegan cream cheese adds great flavor.

These Crispy Potato & Green Chile Rice Bowls are filled with flavor-packed rice, crispy potatoes, soy chorizo & a cilantro lime sauce | ThisSavoryVegan.com

To make the sauce combine cilantro, garlic, jalapeño, lime juice, vegan cream cheese and salt in a food processor or blender. Blend until smooth, adding water to thin it down.

Give the sauce a taste and adjust the seasonings as needed.

These Crispy Potato & Green Chile Rice Bowls are filled with flavor-packed rice, crispy potatoes, soy chorizo & a cilantro lime sauce | ThisSavoryVegan.com

Step Four: Assemble & Serve

To assemble, layer some rice in each bowl. Top it off with potatoes and drizzle on some of the cilantro lime sauce.

These Crispy Potato & Green Chile Rice Bowls are filled with flavor-packed rice, crispy potatoes, soy chorizo & a cilantro lime sauce | ThisSavoryVegan.com

I like to finish off my bowl with avocado, more fresh cilantro and couple lime wedges on the side.

These bowls are healthy, hearty and ready under an hour! They also make for great next day lunches!

These Crispy Potato & Green Chile Rice Bowls are filled with flavor-packed rice, crispy potatoes, soy chorizo & a cilantro lime sauce | ThisSavoryVegan.com
These Crispy Potato & Green Chile Rice Bowls are filled with flavor-packed rice, crispy potatoes, soy chorizo & a cilantro lime sauce | ThisSavoryVegan.com

Crispy Potato & Green Chile Rice Bowls

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
These Crispy Potato & Green Chile Rice Bowls are filled with flavor-packed rice, crispy potatoes, soy chorizo & a cilantro lime sauce!
5 from 2 ratings

Ingredients

FOR THE POTATOES

  • 1 pound Yukon gold potatoes cut in small cubes
  • 1 bell pepper diced
  • 1/2 red onion diced
  • 4 ounces soyrizo crumbled
  • 2 tablespoons oil I used avocado
  • 2 tablespoons taco seasoning

FOR THE GREEN CHILE RICE

FOR THE CILANTRO LIME SAUCE

  • 1/2 bunch cilantro
  • 2 cloves garlic
  • 1 jalapeño roughly chopped
  • 1-2 limes juiced, to taste
  • 4 ounces vegan cream cheese I used Kite Hill
  • salt to taste
  • water as needed

OPTIONAL FOR SERVING

Equipment

Instructions
 

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  • Add all of the potato ingredients to the baking sheet and toss to coat. Spread in an even layer and place in the oven for 20 minutes. Toss and cook for another 10-20 minutes, or until the potatoes are fork tender. Be sure to check them so the veggies/soyrizo don't burn. Remove from the oven.
  • Meanwhile, heat the oil in a skillet over medium heat. Add the onion, garlic & cumin and cook down for a minute. Pour in rice and continue to cook for a couple more minutes. Pour in the green chiles & broth, bring to a boil, cover, lower heat and simmer for 20 minutes. Remove the lid and fluff with a fork.
  • Combine all of the sauce ingredients in a food processor or blender and blend until smooth – adding water as needed to thin. Taste and adjust the seasonings as needed. Set aside.
  • To serve, add rice to each bowl and top with potatoes and cilantro lime sauce. Add any of the optional toppings and serve.

Video

Calories: 556kcal, Carbohydrates: 77g, Protein: 15g, Fat: 24g
Cuisine: Mexican
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
These Crispy Potato & Green Chile Rice Bowls are filled with flavor-packed rice, crispy potatoes, soy chorizo & a cilantro lime sauce | ThisSavoryVegan.com