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Loaded Potato Taco Bowls: The Ultimate Meal Prep

Loaded Potato Taco Bowls: The Ultimate Meal Prep Delight

Loaded Potato Taco Bowls: The Ultimate Meal Prep are customizable and nutritious, featuring crispy potatoes and seasoned beef—perfect for a busy weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Meat
  • 1 lb Lean Ground Beef Substitute with turkey, chicken, or lentils if desired.
  • 1 tbsp Creole Seasoning Cajun seasoning can be used alternatively.
  • 1 tsp Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Crushed Red Pepper Adjust spice level to taste.
  • 1 tbsp Taco Seasoning Use your favorite mix.
  • to taste Salt + Pepper
For the Roasted Potatoes
  • 5-6 medium-large Yukon Gold Potatoes Substitute with red or sweet potatoes if desired.
  • 2 tbsp Olive Oil
  • 1 tsp Oregano
  • 1 tsp Paprika
For the Pico de Gallo
  • 1 large Tomato Diced.
  • 1 medium Jalapeño Seeds removed for milder flavor.
  • 1/2 medium Red Onion Finely chopped.
  • 1 each Lime Juice only.
  • 1/4 cup Cilantro Chopped.
For the Sriracha Mayo
  • 1/2 cup Mayonnaise
  • 1 tbsp Sriracha Adjust to taste.
  • 1 tbsp Lemon Juice
  • to taste Ground Black Pepper

Equipment

  • oven
  • Mixing Bowl
  • skillet
  • baking sheet
  • Knife
  • cutting board

Method
 

Step‑by‑Step Instructions for Loaded Potato Taco Bowls
  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop 5-6 Yukon Gold potatoes into ½-inch cubes and toss with olive oil and seasonings until well-coated.
  3. Spread seasoned potato cubes on a baking sheet and roast for 30-35 minutes, flipping halfway through.
  4. Combine diced tomato, jalapeño, red onion, cilantro, lime juice, salt, and pepper in a bowl to make Pico de Gallo.
  5. Brown ground beef in a skillet, adding creole seasoning, cumin, coriander, onion powder, garlic powder, crushed red pepper, salt, and pepper until cooked through.
  6. Mix mayonnaise, Sriracha, lemon juice, and ground black pepper in a bowl for the Sriracha mayo.
  7. Assemble in meal prep containers with roasted potatoes, taco meat, Pico de Gallo, and drizzle with Sriracha mayo.

Nutrition

Serving: 1bowlCalories: 470kcalCarbohydrates: 42gProtein: 47gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Customize with different proteins and veggies as desired. Store in airtight containers for up to 4 days.

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