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Loaded Potato Taco Bowls: Your High-Protein Meal Prep Delight

Loaded Potato Taco Bowls are a high-protein meal prep delight, offering comforting flavors and customizable ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Taco Meat
  • 1 lb Lean Ground Beef Swap with ground turkey for a lighter option.
  • 1 tbsp Creole Seasoning Use taco seasoning for a milder flavor.
For the Potatoes
  • 2 cups Potatoes (Yukon Gold) Sweet potatoes can be used as an alternative.
  • 2 tbsp Olive Oil Avocado oil is a suitable substitute.
For the Pico de Gallo
  • 1 cup Tomato You can mix in your favorite fresh salsa.
  • 1 medium Jalapeño Adjust spice level to your preference.
  • 1/2 medium Red Onion Green onions can work for a milder taste.
  • 1 tbsp Lime Juice Fresh lemon juice is a good alternative.
  • 1/4 cup Cilantro Parsley can substitute if you're not a fan.
For the Sriracha Mayo
  • 1/2 cup Mayonnaise Greek yogurt creates a healthier version.
  • 1 tbsp Sriracha Adjust amount to control heat.
  • 1 tbsp Lemon Juice A splash keeps the flavor bright.
  • 1 pinch Black Pepper Freshly cracked is best.

Equipment

  • baking sheet
  • skillet
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Dice Yukon Gold potatoes and toss with olive oil, salt, oregano, garlic powder, and smoked paprika. Spread evenly on a baking sheet.
  2. Roast potatoes for 25-30 minutes, tossing halfway. They should be golden brown and crispy on the outside while remaining fluffy inside.
  3. In a skillet over medium heat, cook the lean ground beef until browned. Add Creole seasoning, cumin, coriander, onion powder, garlic powder, and crushed red pepper. Stir thoroughly and cook for a few more minutes.
  4. In a medium bowl, combine diced tomatoes, jalapeños, red onion, cilantro, and lime juice for pico de gallo. Season with salt and pepper, mixing well.
  5. Whisk together mayonnaise, sriracha, lemon juice, and black pepper until smooth. Adjust sriracha based on spice preference.
  6. Assemble the bowls with roasted potatoes, seasoned taco meat, pico de gallo, and drizzle with sriracha mayo. Serve immediately.

Notes

Feel free to customize toppings and ingredients to your liking.