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–+ servings
Loaded Potato Taco Bowl

Loaded Potato Taco Bowl: The Ultimate Comfort Food Delight

Discover the Loaded Potato Taco Bowl, a high-protein delight packed with taste and customizable options.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Tex-Mex
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 pieces Russet Potatoes Can substitute with sweet potatoes for a sweeter taste.
  • 2 tablespoons Olive Oil Substitute with avocado oil if desired.
  • 1 teaspoon Garlic Powder Fresh minced garlic is a great alternative.
  • 1 teaspoon Onion Powder Omit if looking for simplicity.
  • 1 teaspoon Smoked Paprika Regular paprika can be used.
For the Protein
  • 1 pound Ground Beef or Turkey Can substitute with tofu or beans for vegetarian.
  • 1 tablespoon Chili Powder Adjust based on spice preference.
  • 1 teaspoon Cumin Enhances taco flavor.
  • 1 medium Red Onion Green onions can be substituted.
For the Toppings
  • 1 can Black Beans Can replace with kidney beans or chickpeas.
  • 1 cup Corn Diced bell peppers are a tasty alternative.
  • 1 cup Shredded Cheddar Cheese Use vegan cheese for dairy-free option.
  • 1 cup Cherry Tomatoes Any fresh tomato can be substituted.
  • 1 medium Avocado Can be omitted.
  • 1/4 cup Cilantro Skip if not liked.
  • 2 pieces Lime Wedges Lemon juice can be a substitute.
  • 1/2 cup Sour Cream Greek yogurt is a healthier alternative.

Equipment

  • Oven
  • Baking sheet
  • large mixing bowl
  • large skillet

Method
 

Preparation Steps
  1. Preheat the Oven: Preheat your oven to 425°F (220°C).
  2. Prepare the Potatoes: Wash and dice the russet potatoes into even cubes. Drizzle with olive oil, season with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss and spread on a baking sheet. Roast for 30-35 minutes, flipping halfway through.
  3. Cook the Meat: Heat a large skillet over medium heat. Add the ground beef or turkey, cook for about 7-8 minutes until browned.
  4. Season the Meat: Sprinkle in the chili powder and cumin, then add diced red onion. Cook for an additional 5 minutes.
  5. Add Beans and Corn: Stir in black beans and corn and heat for another 3-4 minutes. Adjust seasoning as necessary.
  6. Assemble the Bowls: Divide roasted potatoes into bowls, top with the meat mixture.
  7. Garnish and Serve: Top with shredded cheddar cheese, cherry tomatoes, avocado slices, and cilantro. Serve with lime wedges and sour cream.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 80gProtein: 38gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 1200mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 4mg

Notes

Use fresh toppings for enhanced flavor. Meal prep components separately for easy assembly later.

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