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Loaded Potato Taco Bowl Recipe

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4.8 from 134 reviews

This Hearty Loaded Potato Taco Bowl is a flavorful and satisfying meal prep option that combines roasted seasoned potatoes with a spiced protein mix, fresh vegetables, and tasty toppings. Perfect for a nutritious, filling lunch or dinner, it can be customized with ground beef, turkey, or a vegetarian protein like beans or tofu. The recipe features roasting and stovetop cooking methods for a delicious, wholesome bowl.

Ingredients

For the Potatoes

  • 4 medium Russet Potatoes or sweet potatoes
  • 2 tablespoons Olive Oil (can 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 option
  • 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 wedges
  • 1/2 cup Sour Cream or yogurt

Instructions

  1. Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Peel and dice the russet potatoes into bite-sized pieces. Toss the diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
  2. Roast Potatoes: Spread the seasoned potatoes out evenly on a baking sheet. Roast in the oven for 25-30 minutes, flipping them halfway through to ensure even cooking and crispiness.
  3. Cook Protein: While potatoes roast, heat a skillet over medium heat and cook the ground beef or turkey for 5-7 minutes until browned. Drain any excess fat from the skillet.
  4. Add Spices and Onion: Stir in chili powder, cumin (if using), and chopped red onion into the skillet. Cook for an additional 5 minutes to allow flavors to meld and onions to soften.
  5. Incorporate Beans and Corn: Add black beans and corn kernels to the protein mixture in the skillet. Stir well and heat through for 3-4 minutes until warmed evenly.
  6. Assemble the Taco Bowls: In serving bowls, layer the roasted potatoes as the base, then top with the meat and bean mixture. Sprinkle shredded cheddar cheese on top while hot so it slightly melts. Add cherry tomatoes or diced bell peppers and fresh cilantro or basil for brightness.
  7. Serve with Garnishes: Serve each bowl with lime wedges on the side to squeeze over the dish as desired. Add a dollop of sour cream or yogurt to add creaminess and balance the spices.

Notes

  • You can substitute sweet potatoes for russet potatoes for a different flavor and added sweetness.
  • For a vegetarian or vegan version, use tofu or beans as the protein and dairy-free cheese or omit cheese entirely.
  • Adjust chili powder according to your preferred spice level.
  • Optional toppings include diced avocado, jalapeños, or a sprinkle of chopped green onions for extra flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

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