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Loaded Potato Taco Bowls Recipe

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★★★★★

4.5 from 716 reviews

Loaded Potato Taco Bowls are a delicious and satisfying meal prep option featuring crispy roasted Yukon Gold potatoes, seasoned ground beef, fresh pico de gallo, and a spicy sriracha mayo. Perfect for busy days, these bowls combine bold Mexican-inspired flavors with hearty ingredients, making a balanced and customizable dish for lunch or dinner.

Ingredients

Scale

For the Potatoes

  • 2 lbs Yukon gold potatoes, diced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1.5 tsp smoked paprika

For the Protein

  • 1 lb lean ground beef
  • ½ tsp Creole seasoning
  • ½ tsp cumin
  • ¼ tsp ground coriander
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp crushed red pepper
  • 1 tbsp taco seasoning (or to taste)
  • Salt and pepper, to taste

For the Pico de Gallo

  • 1 large tomato, diced
  • 1 jalapeño, diced
  • ½ red onion, diced
  • ½ lime, juiced
  • 1 tbsp chopped cilantro
  • Salt and pepper, to taste

For the Sriracha Mayo

  • ½ cup mayonnaise
  • 2 tbsp sriracha (adjust to taste)
  • ¼ tbsp lemon juice
  • 1 tsp black pepper

Optional Toppings

  • Shredded cheese
  • Guacamole
  • Sour cream
  • Chopped lettuce or greens

Instructions

  1. Roast the Potatoes: Preheat the oven to 400°F (200°C). Toss the diced potatoes with olive oil, salt, oregano, garlic powder, and smoked paprika. Spread them out on a baking sheet in a single layer and roast for 30–35 minutes, turning once halfway through, until golden and crispy. Alternatively, you can air fry the potatoes at 400°F for 20–25 minutes for a quicker option.
  2. Prepare Pico de Gallo: Dice the tomato, jalapeño, and red onion finely. In a bowl, combine these with chopped cilantro, lime juice, salt, and pepper. Mix well and set aside to allow the flavors to meld for 15–20 minutes.
  3. Cook the Taco Meat: Heat a skillet over medium-high heat. Add the ground beef along with Creole seasoning, cumin, ground coriander, onion powder, garlic powder, crushed red pepper, taco seasoning, salt, and pepper. Cook, stirring occasionally, until the beef is browned and fully cooked, about 8–10 minutes. Optionally, add diced red onion to the meat during cooking for extra flavor.
  4. Make Sriracha Mayo: In a small bowl, combine mayonnaise, sriracha, lemon juice, and black pepper. Whisk until smooth. Transfer the mixture to a piping bag or a zip-top bag with a corner snipped for easy drizzling over the bowls.
  5. Assemble the Bowls: Divide the roasted potatoes evenly among 4 meal prep containers. Add the cooked taco meat alongside the potatoes. Top each bowl with a generous scoop of pico de gallo and drizzle with sriracha mayo. Add any optional toppings like shredded cheese, guacamole, sour cream, or fresh greens as desired. Refrigerate until ready to serve.

Notes

  • Soaking the diced potatoes in cold water for at least 30 minutes before roasting helps remove excess starch and results in crispier potatoes.
  • Store sriracha mayo and pico de gallo separately from the potatoes and meat to maintain texture when meal prepping.
  • Reheat potatoes and taco meat together, then add fresh cold toppings before serving.
  • Feel free to swap the protein with turkey, chicken, or plant-based alternatives to suit dietary preferences.
  • Enhance the bowls by adding sweet elements like corn or diced mango for a unique flavor twist.

Keywords: potato taco bowls, meal prep, roasted potatoes, taco meat, pico de gallo, sriracha mayo, easy dinner, Mexican-inspired, ground beef, healthy meal

Find it online: https://cookwithlea.com/loaded-potato-taco-bowls-recipe/