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Loaded Potato Taco Bowl Recipe

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4.6 from 62 reviews

A hearty and flavorful Loaded Potato Taco Bowl perfect for meal prepping, combining roasted seasoned potatoes with a savory spiced protein mixture, fresh vegetables, and creamy toppings for a balanced and satisfying meal.

Ingredients

For the Potatoes

  • 4 medium Russet Potatoes or sweet potatoes
  • 2 tablespoons Olive Oil (or substitute with canola or avocado oil)
  • 1 teaspoon Garlic Powder (or fresh minced garlic)
  • 1 teaspoon Onion Powder (or fresh onion)
  • 1 teaspoon Smoked Paprika (or regular paprika)
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper

For the Protein

  • 1 pound Ground Beef or Turkey (or black beans, kidney beans, or tofu for vegetarian)
  • 1 tablespoon Chili Powder (adjust to taste)
  • 1 teaspoon Cumin (optional)

For Toppings

  • 1/2 cup Red Onion (or green onions)
  • 1 can Black Beans (or pinto or kidney beans)
  • 1 cup Corn Kernels (fresh, canned, or frozen)
  • 1 cup Shredded Cheddar Cheese (or dairy-free cheese)
  • 1 cup Cherry Tomatoes (or diced bell peppers)
  • 1/4 cup Fresh Cilantro (or basil)
  • 2 pieces Lime Wedges (or fresh lemon)
  • 1/2 cup Sour Cream (or yogurt)

Instructions

  1. Prepare the Potatoes: Preheat your oven to 425°F (220°C). Peel and dice the russet potatoes into bite-sized pieces. Toss them with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper to evenly coat.
  2. Roast the Potatoes: Spread the seasoned potatoes evenly on a baking sheet. Roast them in the oven for 25-30 minutes, flipping halfway through to ensure even browning and crispiness.
  3. Cook the Protein: In a skillet over medium heat, cook the ground beef or turkey for 5-7 minutes until browned. Drain any excess fat from the skillet.
  4. Season the Protein: Add chili powder, cumin, and chopped red onion to the skillet with the cooked meat. Continue cooking for another 5 minutes, allowing the flavors to combine.
  5. Add Beans and Corn: Mix in the black beans and corn kernels, stirring well and heating the mixture thoroughly for 3-4 minutes.
  6. Assemble the Bowl: In serving bowls, layer the roasted potatoes first, then add the meat and bean mixture. Top with shredded cheese, cherry tomatoes, diced avocado (optional), and fresh cilantro or basil.
  7. Serve: Serve the taco bowls with fresh lime wedges and a side of sour cream or yogurt for added creaminess and a bright finish.

Notes

  • For a vegetarian version, substitute ground beef with black beans, kidney beans, or tofu.
  • Adjust chili powder and spices according to your spice preference.
  • Use dairy-free cheese and yogurt to make the recipe vegan-friendly.
  • Make ahead and store components separately for easy meal prep throughout the week.
  • Optional diced avocado can be added for extra creaminess and nutrition.

Find it online: https://forkvista.com/loaded-potato-taco-bowl-recipe/