Loaded Potato Taco Bowl
A comforting and hearty taco bowl featuring crispy roasted potatoes, spiced black beans or ground turkey, melty cheese, and fresh toppings. Perfect for meal prep and loved by both kids and adults.
Ingredients
For the Bowl
- 1.5 pounds Yukon Gold or russet potatoes, diced small Crisps up nicely; Yukon for creamier insides.
- 2 tbsp olive oil Can substitute with avocado oil.
- 1 tsp chili powder Part of the spice mix.
- 1 tsp cumin Part of the spice mix.
- 0.5 tsp smoked paprika Part of the spice mix; don’t skip.
- 1 can black beans, rinsed and drained Can substitute with pinto or lentils.
- 1 pound ground turkey or ground beef Optional; turkey keeps it lean.
- 1 cup corn Fresh, frozen, or canned.
- 1 cup shredded cheddar or pepper jack cheese
- 0.5 cup salsa Choose mild or hot.
- 1 each avocado, sliced or mashed Healthy fat, creamy goodness.
- 0.25 cup plain Greek yogurt or sour cream Greek yogurt = lighter option.
- to taste Salt and pepper
For Serving
- to taste Lime wedges For garnish.
- to taste cilantro For garnish.
- to taste green onions For garnish.
- to taste hot sauce For finishing.
Instructions
Roasting Potatoes
- Preheat the oven to 425°F (220°C). Toss diced potatoes with olive oil, chili powder, cumin, smoked paprika, and salt.
- Spread the potatoes on a baking sheet and roast in the preheated oven for 25-30 minutes until the edges are golden and crisp.
Cooking Protein/Beans
- While the potatoes roast, sauté ground turkey with a pinch more cumin and chili for 10-12 minutes, or warm the black beans with corn and a splash of lime.
Building the Bowls
- Layer roasted potatoes in bowls, add the cooked protein or beans, spoonfuls of salsa, shredded cheese, dollops of yogurt, avocado slices, and finish with fresh herbs and lime.
Notes
Make-ahead: Roast potatoes and prepare protein or beans a day in advance, then assemble at meal time. Store components separately for freshness.