Potato Taco Bowls
- ๐ฅ 4 medium potatoes
- ๐ง 1 onion, diced
- ๐ถ๏ธ 1 bell pepper, chopped
- ๐ฝ 1 cup corn kernels
- ๐ซ 1 can black beans, rinsed and drained
- ๐ฅ 1 avocado, sliced
- ๐ง 1 cup cheddar cheese, shredded (optional)
- ๐ฟ Fresh cilantro, chopped
- ๐ถ๏ธ 1 teaspoon chili powder
- ๐ง Salt, to taste
- ๐ซ 1 teaspoon cumin
- ๐ง 1 clove garlic, minced
- ๐ซ 2 tablespoons olive oil
- ๐ฎ 1 cup salsa or hot sauce
- ๐ฅ Lettuce, shredded
Potato Taco Bowls are a delicious twist on traditional tacos, featuring creamy and golden potatoes combined with a blend of vibrant toppings. This plant-based dish is perfect for elevating your Taco Tuesday routine, offering a comforting and satisfying experience. The recipe combines tender potatoes with fresh vegetables, black beans, and flavorful seasonings for a hearty meal. It is served in bowls, topped with avocado, cheese, salsa, cilantro, and lettuce, providing a refreshing and wholesome dinner option. Ideal for vegans and anyone looking for a flavorful and easy meal idea.
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
๐ฅ 4 medium potatoes
๐ง
1 onion, diced
๐ถ๏ธ 1 bell pepper, chopped
๐ฝ 1 cup corn kernels (fresh or canned)
๐ซ 1 can black beans, rinsed and drained
๐ฅ 1 avocado, sliced
๐ง 1 cup cheddar cheese, shredded (optional)
๐ฟ Fresh cilantro, chopped, for garnish
๐ถ๏ธ 1 teaspoon chili powder
๐ง Salt, to taste
๐ซ 1 teaspoon cumin
๐ง 1 clove garlic, minced
๐ซ 2 tablespoons olive oil
๐ฎ 1 cup salsa or hot sauce, as desired
๐ฅ 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
Cooking Tips:
- For extra flavor, try roasting the potatoes in the oven at 400ยฐF (200ยฐC) until crispy.
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