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Loaded Potato Taco Bowl

A high-protein, incredibly satisfying meal prep bowl featuring crispy roasted potatoes topped with seasoned taco meat, beans, and fresh vibrant toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 2 lbs russet or yellow potatoes cubed
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
Taco Meat
  • 1 lb lean ground beef or turkey
  • 1 can kidney beans (15 oz) rinsed and drained
  • 2 tbsp taco seasoning
  • 0.33 cup water or broth
Toppings
  • 1 cup cheddar cheese shredded
  • 0.5 cup sour cream or Greek yogurt
  • 1 large avocado sliced
  • 1 cup pico de gallo fresh
  • 0.25 cup cilantro chopped

Equipment

  • Large Baking Sheet
  • Large Skillet
  • Cutting Board
  • Chef's Knife

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss cubed potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread in an even layer on the baking sheet.
  3. Roast potatoes for 30-35 minutes, tossing halfway, until golden and crispy.
  4. While potatoes roast, heat a skillet over medium-high heat. Add ground beef and cook until browned, about 5-7 minutes. Drain excess grease.
  5. Reduce heat to medium. Add rinsed kidney beans, taco seasoning, and water to the beef. Simmer for 3-5 minutes until sauce thickens. Remove from heat.
  6. Assemble bowls by layering crispy roasted potatoes, the beef and bean mixture, and a sprinkle of cheddar cheese.
  7. Top with sour cream, sliced avocado, pico de gallo, and fresh cilantro. Serve immediately.

Notes

For meal prep, store the hot ingredients (potatoes and meat) separately from the cold toppings (sour cream, avocado, pico de gallo). Reheat the base before adding toppings.