Description
A nutritious and flavorful Potato Taco Bowl combining hearty potatoes, vibrant vegetables, and spices, perfect for quick meals or meal prep.
Ingredients
Scale
- 2 lbs Russet potatoes, peeled and diced into ½-inch cubes
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper to taste
- ½ cup vegetable broth (or water)
- 4 cups cooked rice (brown or white)
- 2 cups shredded lettuce
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- ½ cup sour cream (or Greek yogurt)
- ½ cup salsa
- 2 avocados, diced
- Optional toppings: pickled onions, cilantro, jalapeños
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute.
- Add diced red and green bell peppers to the skillet. Cook for about 5 minutes until slightly softened.
- Add diced potatoes to the skillet and stir to combine. In a small bowl, whisk together chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne (if using), salt, and black pepper. Pour over the potatoes and stir to coat.
- Pour in the vegetable broth (or water), bring to a simmer, reduce heat to low, cover, and cook for 15-20 minutes until potatoes are tender. Stir occasionally to prevent sticking.
- Adjust seasoning as needed. If too watery, uncover and cook a few more minutes to evaporate excess liquid.
- Cook the rice according to package directions if not already done.
- In each bowl, layer cooked rice, potato filling, lettuce, cheddar cheese, cherry tomatoes, sour cream, salsa, and diced avocado.
- Add optional toppings like pickled onions, cilantro, or jalapeños if desired.
- Serve immediately or pack into meal prep containers, storing sour cream and salsa separately.
Notes
Store leftovers in airtight containers, keeping toppings separate for freshness. Reheat as needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg