Description
A savory and satisfying Loaded Potato Taco Bowl recipe. This hearty meal prep delight features roasted seasoned potatoes, flavorful taco filling, and your favorite toppings. Easy to make and perfect for busy weeknights or packed lunches.
Ingredients
Scale
- ## For the Potatoes:
- 2 pounds Yukon Gold potatoes (or russet), scrubbed clean
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- ## For the Filling:
- 1 pound ground turkey or lean ground beef (optional)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can Rotel Diced Tomatoes with Green Chilies, undrained
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- ## For Serving (Choose your favorites!):
- Shredded lettuce
- Diced tomatoes
- Diced red onion
- Shredded cheddar cheese or Monterey Jack
- Sour cream or plain Greek yogurt
- Salsa
- Guacamole or sliced avocado
- Fresh cilantro, chopped
- Pickled jalapeños
Instructions
- 1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). Chop the scrubbed potatoes into ½-inch cubes. In a large bowl, toss the potato cubes with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper until evenly coated. Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, or until fork-tender and lightly browned, flipping them halfway through.
- 2. Prepare the Filling: While the potatoes are roasting, heat a large skillet over medium-high heat. If using meat, add it to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 3. Add Beans and Tomatoes: Stir in the rinsed and drained black beans, the can of Rotel (undrained), 1 teaspoon chili powder, ½ teaspoon cumin, and ¼ teaspoon smoked paprika. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 4. Assemble the Bowls: Once the potatoes are roasted and tender, it’s time to build your bowls. Start with a base of shredded lettuce (if using). Spoon a generous portion of the roasted potatoes into each bowl. Top with the taco filling.
- 5. Add Your Favorite Toppings: Layer on your chosen toppings such as shredded cheese, diced tomatoes, red onion, a dollop of sour cream or Greek yogurt, salsa, guacamole, cilantro, and any other desired toppings.
Notes
Storage: Store cooked potatoes and taco filling in separate airtight containers in the refrigerator for up to 3-4 days. Keep fresh toppings separate. Reheating: Reheat potatoes in an oven or toaster oven at 350°F (175°C) for 10-15 minutes. Reheat filling in a skillet or microwave. Add fresh toppings just before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked/Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: approx. 450-650 (depending on toppings)
- Sugar: approx. 5-8g
- Sodium: approx. 500-800mg
- Fat: approx. 20-35g
- Carbohydrates: approx. 40-55g
- Fiber: approx. 8-12g
- Protein: approx. 20-30g