Description
This loaded potato taco bowl is a hearty, flavor-packed meal prep recipe featuring crispy roasted potatoes, black beans, fresh veggies, and customizable toppings. It’s a healthy, gluten-free lunch option that keeps you satisfied and energized all afternoon.
Ingredients
Scale
- 2 lbs Yukon Gold or Russet potatoes, diced
- 2 tbsp olive oil
- 1.5 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, frozen or fresh
- 1 medium red bell pepper, diced
- 1 small red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1 large avocado, diced
- 1/2 cup shredded cheddar cheese (or dairy-free cheese)
- 1/2 cup Greek yogurt or sour cream (or plant-based yogurt)
- Sliced jalapeños (optional)
- Fresh cilantro, chopped (handful)
- Lime wedges
- Hot sauce (optional, to taste)
Instructions
- Preheat your oven to 425°F (220°C). Scrub potatoes clean (peeling optional) and dice into 1/2-inch cubes.
- In a large bowl, toss diced potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Spread potatoes in a single layer on a prepared baking sheet. Roast for 25-30 minutes, flipping once halfway, until golden and crispy.
- While potatoes roast, rinse and drain black beans. If using frozen corn, microwave for 1-2 minutes or thaw under warm water. Dice red bell pepper and onion, halve cherry tomatoes, and chop cilantro.
- In a bowl, combine black beans, corn, red bell pepper, onion, and tomatoes. Add a pinch of salt and squeeze half a lime over the top. Toss gently.
- Once potatoes are roasted, let cool for 5 minutes. In each meal prep container, add a generous layer of potatoes (about 1 cup per bowl), then top with a scoop of the bean and veggie mixture.
- Right before serving, add diced avocado, shredded cheese, Greek yogurt, cilantro, jalapeños (if using), and a squeeze of lime. Store avocado and yogurt separately if prepping ahead.
- Seal bowls tightly and refrigerate for up to 4 days. For freezing, store the potato and bean filling only and add fresh toppings after reheating.
Notes
For vegan bowls, use dairy-free cheese and plant-based yogurt. Let potatoes cool before sealing to keep them crispy. Store wet toppings separately for best texture. Add extra protein with grilled chicken, turkey, or tofu if desired. For a low-carb version, swap half the potatoes for cauliflower florets.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 425
- Sugar: 7
- Sodium: 650
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 60
- Fiber: 12
- Protein: 14
Keywords: potato taco bowl, meal prep, healthy lunch, gluten-free, vegetarian, easy, Mexican, roasted potatoes, black beans, taco bowl