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–+ servings
Loaded Potato Taco Bowls

Delicious Loaded Potato Taco Bowls for Easy Meal Prep

Experience the vibrant Loaded Potato Taco Bowls packed with flavor and customizability. Perfect for meal prep!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Filling
  • 1 lb Lean Ground Beef Substitute with ground turkey, chicken, lentils, or crumbled tofu for a plant-based option.
  • 2 tbsp Creole Seasoning Adjust to suit your spice preferences.
  • 1 tsp Cumin Provides essential earthy notes for taco flavor.
  • 1 tsp Ground Coriander Optional for a milder taste.
  • 1 tsp Onion Powder Substitute with fresh onion for a different flavor.
  • 1 tsp Garlic Powder Fresh garlic can also be used.
  • 1/2 tsp Crushed Red Pepper Adjust according to your spice tolerance.
  • 2 tbsp Taco Seasoning Use store-bought or homemade versions.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
For the Roasted Potatoes
  • 3 medium-large Potatoes Yukon Gold is recommended.
  • 2 tbsp Olive Oil Any neutral oil can be used.
  • 1 tsp Oregano Complements the dish.
  • 1 tsp Paprika Smoked paprika intensifies the flavor.
For the Pico de Gallo
  • 1 large Tomato Can be substituted with canned.
  • 1 medium Jalapeño Omit for a milder salsa.
  • 1/2 medium Red Onion Use green onions for a different flavor.
  • 1 lime Lime Leomon juice is a suitable alternative.
  • to taste Cilantro Optional.
For the Sriracha Mayo
  • 1/2 cup Mayonnaise Use Greek yogurt for a lighter option.
  • to taste Sriracha For heat.
  • 1 tbsp Lemon Juice Adds acidity.
  • to taste Ground Black Pepper Enhances overall flavors.

Equipment

  • Baking Sheet
  • mixing bowl
  • Large skillet

Method
 

Preparation and Cooking
  1. Preheat your oven to 400°F (200°C). Wash and chop the Yukon Gold potatoes into 1/2 inch cubes. Toss with olive oil, oregano, paprika, salt, and pepper until well-coated.
  2. Spread the seasoned potato cubes on a baking sheet lined with parchment paper and roast for 30-35 minutes until golden brown and crispy.
  3. Prepare the Pico de Gallo by dicing the tomato, jalapeño, and half of the red onion. Mix with chopped cilantro, lime juice, salt, and pepper.
  4. In a skillet, heat olive oil over medium-high heat, add the seasoned ground beef and the remaining diced onion. Cook for 8-10 minutes until browned.
  5. In a bowl, combine mayonnaise, Sriracha, lemon juice, and black pepper. Mix until smooth and creamy.
  6. Assemble bowls with roasted potatoes, cooked taco meat, Pico de Gallo, and drizzle with Sriracha mayo. Refrigerate until ready to serve.

Nutrition

Serving: 1bowlCalories: 470kcalCarbohydrates: 44gProtein: 47gFat: 22gSaturated Fat: 4gCholesterol: 90mgSodium: 600mgPotassium: 1050mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 35mgCalcium: 4mgIron: 15mg

Notes

For optimal freshness, store components separately and assemble just before eating. Adjust seasonings to taste based on protein type used and spice preference for the mayo.

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