Description
Loaded Potato Taco Bowls are a high-protein meal prep delight, offering comforting flavors and customizable ingredients.
Ingredients
Scale
- 1 lb Lean Ground Beef (Swap with ground turkey for a lighter option.)
- 1 tbsp Creole Seasoning (Use taco seasoning for a milder flavor.)
- 2 cups Potatoes (Yukon Gold) (Sweet potatoes can be used as an alternative.)
- 2 tbsp Olive Oil (Avocado oil is a suitable substitute.)
- 1 cup Tomato (You can mix in your favorite fresh salsa.)
- 1 medium Jalapeño (Adjust spice level to your preference.)
- 1/2 medium Red Onion (Green onions can work for a milder taste.)
- 1 tbsp Lime Juice (Fresh lemon juice is a good alternative.)
- 1/4 cup Cilantro (Parsley can substitute if you’re not a fan.)
- 1/2 cup Mayonnaise (Greek yogurt creates a healthier version.)
- 1 tbsp Sriracha (Adjust amount to control heat.)
- 1 tbsp Lemon Juice (A splash keeps the flavor bright.)
- 1 pinch Black Pepper (Freshly cracked is best.)
Instructions
- Preheat your oven to 425°F (220°C). Dice Yukon Gold potatoes and toss with olive oil, salt, oregano, garlic powder, and smoked paprika. Spread evenly on a baking sheet.
- Roast potatoes for 25-30 minutes, tossing halfway. They should be golden brown and crispy on the outside while remaining fluffy inside.
- In a skillet over medium heat, cook the lean ground beef until browned. Add Creole seasoning, cumin, coriander, onion powder, garlic powder, and crushed red pepper. Stir thoroughly and cook for a few more minutes.
- In a medium bowl, combine diced tomatoes, jalapeños, red onion, cilantro, and lime juice for pico de gallo. Season with salt and pepper, mixing well.
- Whisk together mayonnaise, sriracha, lemon juice, and black pepper until smooth. Adjust sriracha based on spice preference.
- Assemble the bowls with roasted potatoes, seasoned taco meat, pico de gallo, and drizzle with sriracha mayo. Serve immediately.
Notes
- Feel free to customize toppings based on your preferences.
- This dish works well for meal prep; store components separately.
- Use leftovers for a quick lunch option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg