Description
A vibrant and nutritious Potato Taco Bowl featuring crispy roasted potatoes, black beans, corn, diced tomatoes, and creamy avocado, perfect for meal prep and customization.
Ingredients
Scale
- 2 large potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 avocado, diced
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced potatoes with olive oil, chili powder, cumin, salt, and pepper in a bowl.
- Spread the potatoes on a baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through.
- Layer the roasted potatoes in meal prep containers with black beans, corn, and diced tomatoes.
- Top each bowl with diced avocado and fresh cilantro.
- Serve with lime wedges on the side.
Notes
Customize with your favorite toppings, such as shredded cheese or salsa. Optionally, use an air fryer for quicker cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: potato taco bowl, meal prep, vegan recipe, healthy tacos, roasted potatoes