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–+ servings
Aaliyah

Loaded Potato Taco Bowls: Meal Prep Made Easy!

Loaded Potato Taco Bowls are a delicious and customizable meal prep option that combines crispy potatoes with savory toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large russet potatoes diced into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup cooked ground beef or turkey or black beans for a vegetarian option
  • 1 cup corn canned or frozen
  • 1 cup black beans drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1 cup diced tomatoes
  • 1 avocado diced
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the diced potatoes with olive oil, garlic powder, chili powder, cumin, salt, and pepper until evenly coated.
  3. Spread the seasoned potatoes in a single layer on a baking sheet. Bake for 25-30 minutes, or until golden brown and crispy, stirring halfway through.
  4. While the potatoes are baking, prepare the ground beef or turkey in a skillet over medium heat until fully cooked. If using black beans, simply heat them in a saucepan.
  5. Once the potatoes are done, assemble the bowls by layering the baked potatoes, cooked meat or beans, corn, diced tomatoes, and shredded cheese in individual serving bowls.
  6. Top each bowl with diced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 800mgFiber: 10gSugar: 3g

Notes

  • For added flavor, consider adding jalapeños or hot sauce for a spicy kick.
  • You can also substitute the cheddar cheese with pepper jack for a bolder taste.
  • For a lighter version, use Greek yogurt instead of sour cream.

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