Healthy Loaded Potato Taco Bowl
This Healthy Loaded Potato Taco Bowl is a vibrant, satisfying, and nutrient-packed dish.It combines roasted or baked potatoes, protein-packed beans or chicken, fresh veggies, and Mediterranean-inspired toppings for a wholesome taco-inspired bowl.Perfect for lunch, dinner, or meal prep, it’s flavorful, colorful, and customizable to your diet preferences.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Serves: 2–3
Ingredients
For the Potato Base
2 medium potatoes, peeled and diced into 1-inch cubes
1–2 tbsp olive oil
½ tsp smoked paprika
½ tsp cumin
Salt & pepper, to taste
For the Protein
1 cup black beans (cooked or canned, drained & rinsed)
Optional: 200 g grilled chicken, diced
1 tsp chili powder
½ tsp cumin
Salt & pepper
For the Veggies & Toppings
½ cup cherry tomatoes, halved
½ cup corn kernels (fresh, frozen, or canned)
½ cup red bell pepper, diced
¼ cup red onion, finely diced
½ avocado, sliced
2–3 tbsp fresh cilantro or parsley, chopped
Optional: jalapenos, olives, or shredded lettuce
For the Dressing / Sauce
2 tbsp Greek yogurt or vegan yogurt
1 tsp lime juice
1 tsp olive oil
½ tsp garlic powder
Salt & pepper, to taste
Instructions
Step 1 — Roast the Potatoes
Preheat oven to 200°C (400°F).
Toss diced potatoes with olive oil, smoked paprika, cumin, salt, and pepper.
Spread evenly on a baking sheet.
Roast for 25–30 minutes, flipping halfway, until golden and crispy.
Step 2 — Prepare the Protein
For beans: heat black beans in a small pan with chili powder, cumin, salt, and pepper for 3–5 minutes.
For chicken: season diced chicken with paprika, cumin, salt, and pepper, then grill or pan-sear until cooked through.
Step 3 — Prepare the Dressing
In a small bowl, whisk together yogurt, lime juice, olive oil, garlic powder, salt, and pepper.
Set aside.
Step 4 — Assemble the Taco Bowl
In a bowl, layer roasted potatoes as the base.
Add protein (beans or chicken) on top.
Add cherry tomatoes, corn, bell pepper, red onion, and avocado slices.
Drizzle with yogurt-lime dressing.
Sprinkle with fresh cilantro or parsley.
Step 5 — Serve
Serve immediately while potatoes are warm.
Optional: squeeze extra lime or add hot sauce for more zing.
Notes & Tips
Sweet potatoes can be substituted for a slightly sweeter, nutrient-rich option.
For extra Mediterranean flavor, sprinkle with feta or olives.
Make this meal-prep friendly by storing roasted potatoes, protein, and toppings separately; assemble before eating.
Add roasted zucchini, spinach, or kale for extra greens.
Frequently Asked Questions
1. Can I make this vegan?
Yes — use only beans and avocado; replace yogurt with a vegan alternative.
2. Can I use pre-cooked or frozen potatoes?
Yes — thaw and crisp them in the oven before assembling.
3. Can I add grains?
Absolutely — add quinoa, brown rice, or couscous at the base for a fuller meal.
4. How to store leftovers?
Keep components separate in airtight containers. Potatoes are best eaten within 2 days.
Nutritional Information
Calories: 350 kcal
Protein: 12 g
Fat: 12 g
Carbohydrates: 48 g
Fiber: 8 g
Sugar: 5 g
Sodium: 320 mg