Loaded Potato Taco Bowl Meal Prep Recipe
This Loaded Potato Taco Bowl is a flavorful, satisfying meal prep option combining crispy roasted Yukon gold potatoes, seasoned lean ground beef, fresh pico de gallo, and spicy sriracha mayo. Perfect for meal prep enthusiasts looking for a hearty, balanced dish with a mix of textures and tastes, from savory and spicy to tangy and creamy. It delivers a power-packed punch of protein and fiber, making it ideal for a filling lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Meal Prep, Main Course
- Method: Baking and Stovetop
- Cuisine: Tex-Mex
Ingredients
Scale
For the Taco Meat:
- 2 lbs lean ground beef
- 1 tsp Creole seasoning
- 1 tsp cumin
- ½ tsp ground coriander
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp crushed red pepper
- 2 tbsp taco seasoning
- Salt & pepper, to taste
For the Potatoes:
- 10–12 medium Yukon gold potatoes, diced
- 2 tbsp olive oil
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp oregano
- ½ tsp chipotle powder or smoked paprika (optional, for extra depth)
Pico de Gallo (Salsa Fresca):
- 2 large tomatoes, diced
- 2 jalapeños, finely diced
- 1 red onion, diced
- Juice of 1 lime
- Fresh cilantro, chopped
- Salt & pepper, to taste
- ½ cup mango or pineapple (optional, for sweet-heat kick)
Sriracha Mayo:
- 1 cup mayonnaise
- 4 tbsp sriracha (adjust to taste)
- ½ tbsp lemon or lime juice
- 2 tsp black pepper
- A splash of honey or a pinch of smoked salt (optional)
Instructions
- Preheat and prepare potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the diced Yukon gold potatoes with olive oil, salt, paprika, garlic powder, oregano, and optional chipotle powder or smoked paprika. Spread the potatoes evenly on a baking sheet.
- Roast potatoes: Roast the seasoned potatoes in the preheated oven for 30 to 40 minutes until they are golden brown and crispy, turning once or twice during cooking for even crispiness.
- Cook taco meat: While potatoes roast, heat a skillet over medium heat and add the lean ground beef. Cook until evenly browned. Stir in Creole seasoning, cumin, coriander, onion powder, garlic powder, crushed red pepper, taco seasoning, and salt and pepper to taste. Continue cooking until the spices are fragrant and the meat is fully cooked. Remove from heat and set aside.
- Prepare pico de gallo: In a bowl, combine diced tomatoes, finely diced jalapeños, diced red onion, lime juice, chopped fresh cilantro, and salt and pepper to taste. If desired, mix in mango or pineapple for a sweet-heat flavor. Chill until ready to serve.
- Make sriracha mayo: In a small bowl, whisk together mayonnaise, sriracha, lemon or lime juice, and black pepper. Add a splash of honey or smoked salt if using, to balance the heat. Adjust seasoning to taste.
- Assemble the bowls: Start with a base of roasted potatoes in each bowl. Top with a generous serving of the cooked ground beef. Spoon pico de gallo over the meat, and finish by drizzling sriracha mayo on top. Garnish with extra cilantro or shredded cheese if desired. Serve warm and enjoy!
Notes
- You can substitute sweet potatoes for Yukon gold potatoes for a different flavor and extra fiber.
- Add black beans to the bowl for additional protein and fiber.
- Adjust sriracha amount in the mayo to control the heat level.
- Roast potatoes evenly by flipping halfway through cooking.
- Store components separately in meal prep containers to maintain freshness.
Keywords: Loaded Potato Taco Bowl, Meal Prep, Taco Bowls, Lean Ground Beef, Roasted Potatoes, Tex-Mex Dinner, Sriracha Mayo, Healthy Meal Prep, Easy Taco Bowl
