Description
This loaded potato taco bowl high protein recipe is a hearty, easy meal prep idea packed with bold taco flavors, crispy potatoes, and protein-rich toppings.
Ingredients
- 4 medium potatoes (diced)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 500g ground beef or turkey
- 2 tbsp taco seasoning
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup black beans (drained)
- 1 cup corn
- 1/2 cup Greek yogurt
- 1 cup shredded cheese
- 1 avocado (sliced)
- 1 cup cherry tomatoes (halved)
- 2 tbsp fresh cilantro (chopped)
- 1 lime (cut into wedges)
Instructions
1. Preheat oven to 200°C (400°F). Toss diced potatoes with olive oil, salt, pepper, paprika, and garlic powder.
2. Spread potatoes on a baking sheet and roast for 25–30 minutes, flipping halfway, until crispy.
3. Heat a skillet over medium heat. Cook diced onion for 2–3 minutes until softened.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Add ground beef or turkey and cook for 6–8 minutes until browned.
6. Stir in taco seasoning with a splash of water and simmer for 2–3 minutes.
7. Warm black beans and corn in a pan or microwave.
8. Assemble bowls with roasted potatoes as the base.
9. Top with taco meat, beans, corn, cherry tomatoes, avocado, and shredded cheese.
10. Add Greek yogurt, sprinkle cilantro, and finish with a squeeze of lime.
11. Serve immediately or store for meal prep.
Notes
- Store components separately for best meal prep results.
- Reheat potatoes in oven or air fryer to keep them crispy.
- Avoid adding avocado until serving to prevent browning.
- Customize with extra toppings like jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Roasting + Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg