Go Back

Loaded Potato Taco Bowl

A cozy and crunchy comfort food bowl featuring crispy potato bites topped with savory taco-seasoned beef or plant-based crumbles, tangy salsa, cool crema, and a sprinkle of cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the roasted potatoes
  • 2 pounds baby potatoes, halved (or 3 large russets, diced) Use Yukon Gold for creamier texture.
  • 2 tablespoons olive oil Avocado oil works well for higher-heat roasting.
  • 1 teaspoon smoked paprika For that cozy, smoky depth.
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • to taste Salt and black pepper
For the meat mixture
  • 1 pound ground beef or plant-based crumble Use plant-based for vegetarian version.
  • 1 packet taco seasoning or 2 tablespoons homemade mix (chili powder, cumin, oregano, paprika)
For toppings
  • 1 cup shredded cheddar or Mexican blend cheese Swap for vegan cheese if preferred.
  • 1 cup fresh salsa or pico de gallo
  • 1/2 cup sour cream or Greek yogurt Thinned with a squeeze of lime for crema.
  • 1/2 cup pickled jalapenos or fresh sliced jalapenos For heat.
  • 1/4 cup chopped cilantro and sliced green onions For garnish.
Optional add-ins
  • to taste black beans, corn, diced avocado, lime wedges

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
  2. Toss the halved potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread them cut-side down in a single layer.
  3. Roast until golden and crispy, about 20–25 minutes.
Cooking the meat
  1. While the potatoes roast, heat a skillet over medium-high heat. Add the ground beef or plant-based crumble and cook until browned.
  2. Stir in the taco seasoning and a splash of water. Let it simmer for about 3–4 minutes.
Assembling the bowls
  1. Prepare the crema by mixing sour cream or Greek yogurt with a squeeze of lime, a pinch of salt, and a tablespoon of water to thin.
  2. Assemble bowls with roasted potatoes, taco meat, cheese, salsa, jalapenos, crema, and garnish with cilantro and green onions.
  3. Serve immediately with lime wedges and extra hot sauce.

Notes

Roast potatoes cut-side down for a crispy exterior. For variations, use tempeh instead of meat or add roasted corn and mango salsa for a twist.