Loaded Potato Taco Bowl with Pico de Gallo
Loaded Potato Taco Bowl features crispy roasted potatoes topped with seasoned taco filling, fresh vegetables, cheese, and a creamy lime sauce for a hearty meal prep option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
4 medium russet or Yukon Gold potatoes cubed
2 tablespoons olive oil
1 teaspoon paprika
Salt and black pepper to taste
1 pound lean ground beef or turkey
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup tomato sauce
1 cup shredded lettuce
1 cup diced tomatoes
½ cup corn kernels
¼ cup diced red onion
1 cup shredded cheddar cheese
1 avocado sliced
For the Lime Crema:
½ cup plain Greek yogurt or sour cream
1 tablespoon fresh lime juice
Pinch of salt
Instructions
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Preheat oven to 425°F.
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Toss cubed potatoes with olive oil, paprika, salt, and pepper. Roast 25 to 30 minutes until golden and crisp.
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Brown ground meat in a skillet over medium heat. Drain excess fat.
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Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and tomato sauce. Simmer 5 to 7 minutes.
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Mix yogurt or sour cream with lime juice and salt to create crema.
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Assemble bowls with roasted potatoes, taco filling, cheese, lettuce, tomatoes, corn, onion, and avocado.
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Drizzle with lime crema before serving.
Notes
Store components separately for meal prep and assemble just before eating to maintain texture.