Potato Taco Bowl
This Potato Taco Bowl is a flavorful meal packed with roasted potatoes, black beans, and fresh toppings, perfect for a hearty lunch or dinner. It's easily customizable for everyone.
Ingredients
Main ingredients
- 2 medium potatoes, diced Cut into even-sized pieces for uniform roasting.
- 1 tablespoon olive oil
- 1 teaspoon chili powder Add more for extra spice.
- 1 teaspoon cumin
- to taste Salt and pepper
- 1 cup black beans, drained and rinsed
- 1 cup corn Canned or frozen is fine.
- 1 whole avocado, sliced Best added fresh before serving.
- ½ cup cherry tomatoes, halved Best added fresh before serving.
- ¼ cup chopped cilantro
- Sour cream or Greek yogurt for serving Can use vegan alternative to make dish vegan.
- Lime wedges for serving
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Toss the diced potatoes with olive oil, chili powder, cumin, salt, and pepper.
- Spread the potatoes on a baking sheet and roast for about 25-30 minutes, or until crispy and golden.
Assembly
- In a bowl, layer the roasted potatoes, black beans, corn, avocado, cherry tomatoes, and cilantro.
- Top with sour cream or Greek yogurt and serve with lime wedges.
Notes
Serve warm, garnished with fresh cilantro and lime wedges. Pairs well with tortilla chips. Customize the bowl with extra toppings like shredded cheese or diced jalapeños.