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Loaded Potato Taco Bowl Recipe

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4.9 from 141 reviews

This Hearty Loaded Potato Taco Bowl is a flavorful and satisfying meal perfect for meal prepping. Featuring roasted seasoned potatoes, a spiced ground beef or vegetarian protein mix, and fresh toppings like shredded cheese, corn, and cilantro, this recipe balances vibrant flavors and textures for a deliciously comforting dish.

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)
  • 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)

For the Toppings

  • 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. Preheat Oven and Prepare Potatoes: Preheat your oven to 425°F (220°C). Peel and dice the russet potatoes into bite-sized pieces. Toss them in olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper to evenly coat.
  2. Roast Potatoes: Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25 to 30 minutes, flipping halfway through cooking to ensure even browning and crispiness.
  3. Cook Protein: While the potatoes roast, heat a skillet over medium heat. Add the ground beef or turkey and cook for 5 to 7 minutes until browned. Drain any excess fat from the skillet.
  4. Add Seasonings and Onions: Stir in chili powder, cumin (if using), and chopped red onion to the meat. Continue cooking for another 5 minutes to allow the flavors to meld and onions to soften.
  5. Incorporate Beans and Corn: Add black beans and corn kernels into the skillet with the meat mixture. Mix well and cook for an additional 3 to 4 minutes to heat everything through.
  6. Assemble Taco Bowls: Begin layering by placing the roasted potatoes at the base of each bowl. Top with the prepared meat and bean mixture, shredded cheddar cheese, cherry tomatoes, diced avocado (optional), and fresh cilantro or basil.
  7. Serve: Garnish with lime wedges and serve with a side of sour cream or yogurt for a creamy contrast. Enjoy your hearty and flavorful potato taco bowl!

Notes

  • You can substitute ground beef with turkey or vegetarian options like black beans, kidney beans, or tofu.
  • Adjust chili powder and cumin quantities to suit your preferred spice level.
  • For extra creaminess, add diced avocado to the toppings.
  • Use dairy-free cheese and vegan sour cream for a vegan-friendly version.
  • Leftover roasted potatoes and meat mixture can be refrigerated for up to 4 days for easy meal prepping.

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