Can I make this Loaded Potato Taco Bowl vegetarian?

Absolutely! Just skip the meat and double up on black beans or even add pinto beans. You’ll still get plenty of protein and flavor.

Can I use sweet potatoes instead?

Yes—and they’re delicious! Sweet potatoes add a slightly sweeter flavor that pairs beautifully with the spices.

How many calories are in this dish?

Each serving is about 600 calories, depending on toppings and protein choice.

How long does it last in the fridge?

Potatoes and meat: up to 4 days in airtight containers Fresh toppings: best stored separately

What’s the best way to reheat?

Potatoes: Oven at 400°F for 6–8 minutes (keeps them crispy) Meat: Microwave for 1–2 minutes

Can I meal prep this?

Yes, and it works beautifully! Store everything separately and assemble when ready to eat. Add cheese fresh for the best melt.

Loaded Potato Taco Bowl: 5 Irresistible Wins

Description

Loaded Potato Taco Bowl made with crispy roasted potatoes, seasoned meat, black beans, corn, and fresh toppings. A hearty, protein-packed dinner perfect for busy weeknights or meal prep.

Ingredients

Scale

4 medium russet potatoes, peeled and diced into 3/4-inch pieces
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and black pepper to taste
1 pound ground beef or turkey (93/7 lean recommended)
1 teaspoon chili powder
1 teaspoon cumin
1 small red onion, chopped
15 ounces black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 cup shredded cheddar cheese
1 cup cherry tomatoes, halved
1 medium avocado, diced
1/4 cup fresh cilantro, chopped
Lime wedges for serving
Sour cream for topping

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Instructions

Preheat oven to 425°F (220°C). Spread diced potatoes on a large baking sheet in a single layer.
Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.
Roast for 30–35 minutes, flipping halfway through, until golden and crispy.
While potatoes cook, heat a large skillet over medium heat. Add ground meat and cook for 7–8 minutes until browned. Drain excess fat if needed.
Add chili powder, cumin, and chopped onion. Cook for 5 minutes until softened.
Stir in black beans and corn. Cook for 3–4 minutes until heated through. Adjust seasoning.
Divide potatoes into bowls. Top with meat mixture and sprinkle cheese over the top. Let it melt.
Add tomatoes, avocado, and cilantro. Serve with lime wedges and sour cream.

Notes

Store potatoes and meat separately in the fridge for up to 4 days.

Reheat potatoes in the oven at 400°F for best crispiness.

Swap sweet potatoes for a slightly sweeter flavor.

For a vegetarian version, replace meat with extra beans.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Roasting, Stovetop
Cuisine: American, Mexican

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 6g
Sodium: 720mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 9g
Protein: 38g
Cholesterol: 85mg