Description
This Loaded Potato Taco Bowl is a hearty and flavorful vegetarian main course inspired by Mexican cuisine. Crispy oven-roasted russet potatoes are seasoned with warming spices and topped with a spiced black bean and corn mixture, fresh veggies, melted cheddar cheese, creamy avocado, and a tangy dollop of sour cream or Greek yogurt. Quick to prepare and perfect for an easy dinner or meal prep, this dish delivers a satisfying blend of textures and bold flavors in every bite.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes, washed and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Toppings
- 1 cup cooked black beans
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup diced red bell pepper
- 1/4 cup chopped red onion
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/2 cup salsa
- 1/4 cup sour cream or Greek yogurt
- Lime wedges for serving
- Optional jalapeño slices for extra heat
Instructions
- Preheat Oven and Prepare Potatoes: Preheat your oven to 425°F (220°C). Toss the diced potatoes with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until evenly coated to ensure each piece is flavorful and will roast to a crispy texture.
- Roast Potatoes: Spread the seasoned potatoes on a baking sheet in a single layer. Roast for about 25-30 minutes, turning them halfway through cooking to ensure they brown evenly and develop a crispy, golden exterior.
- Prepare Toppings: While the potatoes roast, warm the black beans and corn together in a small saucepan over medium heat until heated through. This mixture will add protein and texture to the bowls.
- Assemble Bowls: Once the potatoes are crispy and golden, remove them from the oven and divide them evenly into serving bowls. Top each bowl with the warm spiced black beans and corn, diced red bell pepper, chopped red onion, and shredded cheddar cheese. The heat from the potatoes will slightly melt the cheese.
- Add Fresh Ingredients: Add diced avocado and a sprinkle of fresh cilantro on top of each bowl for creaminess and herbaceous brightness.
- Finish and Serve: Add a dollop of sour cream or Greek yogurt and a spoonful of salsa to each bowl. Serve with lime wedges to squeeze over and optional jalapeño slices for extra heat according to preference.
Notes
- For a meatier version, add cooked ground beef or shredded chicken seasoned with taco spices.
- To keep it vegan, use dairy-free cheese and skip the sour cream or replace it with cashew cream.
- Swap russet potatoes for sweet potatoes for a different flavor and sweetness.
- This dish is great for meal prep and can be stored in the fridge for up to 3 days; add fresh avocado and cilantro before serving.
