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Potato Taco Bowls

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Transform your traditional taco night into something extraordinary with these delightful Potato Taco Bowls. Perfect for a twist on Taco Tuesday, this dish combines creamy potatoes with vibrant toppings, offering a plant-based, comforting, and satisfying meal.

Ingredients

🥔 4 medium potatoes
🧅 1 onion, diced
🌶️ 1 bell pepper, chopped
🌽 1 cup corn kernels (fresh or canned)
🫘 1 can black beans, rinsed and drained
🥑 1 avocado, sliced
🧀 1 cup cheddar cheese, shredded (optional)
🌿 Fresh cilantro, chopped, for garnish
🌶️ 1 teaspoon chili powder
🧂 Salt, to taste
🫚 1 teaspoon cumin
🧄 1 clove garlic, minced
🫒 2 tablespoons olive oil
🌮 1 cup salsa or hot sauce, as desired
🥗 Lettuce, shredded, for serving

Instructions

1- Prep the Potatoes:

Wash and peel the potatoes.
Cut them into small cubes for even cooking.

2- Cook the Potatoes:

In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the potato cubes and season with salt, chili powder, and cumin.
Cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender and golden brown.

3- Prepare the Vegetables:

In the same skillet, add another tablespoon of olive oil.
Cook the onion, bell pepper, and garlic over medium heat until they are soft, about 5-7 minutes.

4- Add the Beans and Corn:

Stir in the black beans and corn kernels.
Cook until they are heated through.
Mix the cooked potatoes back into the skillet and blend everything together.

5- Assemble the Bowls:

Divide the potato mixture into serving bowls.
Top with sliced avocado, shredded cheese, a dollop of salsa, and a generous handful of shredded lettuce.

6- Garnish and Serve:

Sprinkle fresh cilantro on top for garnish.
Enjoy your Potato Taco Bowls warm.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 450 per serving
Proteins: 12g
Fats: 25g
Carbohydrates: 50g
Equipment: Skillet, spatula, cutting board, knife