A hearty Loaded Potato Taco Bowl with roasted potatoes, seasoned protein, fresh vegetables, and creamy toppings. Perfect for meal prep or a satisfying dinner.
Ingredients
1 pound russet potatoes, diced into 1-inch cubes
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound ground beef or shredded chicken
1 packet taco seasoning (or 2 tablespoons homemade blend)
1/2 cup cooked black beans
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup sliced jalapeños
1/2 cup shredded cheddar cheese
1/4 cup sour cream
1/4 cup guacamole or sliced avocado
1/4 cup salsa
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Instructions
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Preheat oven to 425°F. Dice potatoes into 1-inch cubes and toss with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread on a baking sheet and roast 25–30 minutes until golden, turning once.
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Cook ground beef or chicken in a skillet over medium heat until browned. Drain excess fat, stir in taco seasoning with 2–3 tablespoons water, simmer 3–5 minutes. For vegetarian version, heat beans with taco seasoning.
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Prepare toppings: dice tomatoes, shred lettuce, slice jalapeños, measure corn, cheese, sour cream, guacamole, and salsa. Chop cilantro and squeeze lime juice.
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Assemble bowls: start with roasted potatoes, layer protein, beans, lettuce, tomatoes, corn, jalapeños, cheese, then add sour cream, guacamole, salsa, lime juice, and cilantro.
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Serve immediately or portion into meal prep containers.
Notes: Can use sweet potatoes, plant-based proteins, dairy-free cheese, or vegan yogurt. Store ingredients separately for meal prep to maintain freshness.