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–+ servings
Loaded Potato Taco Bowl Meal Prep

Loaded Potato Taco Bowl Meal Prep for Flavorful Weekdays

Enjoy a deliciously creative twist with this Loaded Potato Taco Bowl Meal Prep, delivering flavor and high-protein goodness.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Meat
  • 1 lb Ground Beef Can substitute with lean ground turkey or chicken
  • 1 tbsp Creole seasoning
  • 1 tbsp Cumin
  • 1 tbsp Coriander
  • 1 tbsp Onion Powder
  • 1 tbsp Garlic Powder
  • 1 tsp Crushed Red Pepper
  • 1 tbsp Taco Seasoning
  • to taste Salt Kosher salt recommended
  • to taste Pepper
For the Roasted Potatoes
  • 2 lbs Yukon Gold Potatoes Sweet potatoes can be used as a substitute
  • 2 tbsp Olive Oil Can substitute with avocado oil
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Oregano
  • 1 tsp Chipotle Powder
For the Pico de Gallo
  • 2 cups Tomatoes Diced
  • 1 medium Jalapeños Remove seeds for milder flavor
  • 1 small Red Onion Can substitute with green onions
  • 2 tbsp Lime Juice Fresh lime juice preferred
  • 1/4 cup Fresh Cilantro Fresh parsley can be used as an alternative
For the Sriracha Mayo
  • 1/2 cup Mayonnaise Can substitute with Greek yogurt
  • 2 tbsp Sriracha
  • 1 tbsp Lemon or Lime Juice Use according to preference
  • to taste Black Pepper

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • Medium Bowl
  • Small Bowl
  • Large bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Dice Yukon Gold potatoes into 1-inch cubes, toss with olive oil, paprika, garlic powder, oregano, and chipotle powder, then spread on a baking sheet.
  3. Roast potatoes for 30-40 minutes, flipping halfway through until golden and crispy.
  4. Cook ground beef in a skillet until browned, then add spices and cook for an additional 5-7 minutes.
  5. Mix diced tomatoes, jalapeños, red onion, fresh cilantro, and lime juice in a medium bowl to make pico de gallo.
  6. Combine mayonnaise, sriracha, and lemon/lime juice to create sriracha mayo.
  7. Assemble bowls with roasted potatoes as the base, topped with taco meat, pico de gallo, and sriracha mayo.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 85gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 600mgPotassium: 1200mgFiber: 10gSugar: 4gVitamin A: 5IUVitamin C: 30mgCalcium: 4mgIron: 20mg

Notes

Customize your Loaded Potato Taco Bowl with various toppings like avocado, guacamole, or cheese.

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