LOADED POTATO TACO BOWL MEAL PREP EASY

Imagine diving into a bowl bursting with seasoned potatoes, savory taco fillings, and all your favorite toppings – that’s exactly what you get with this Loaded Potato Taco Bowl Meal Prep! We’re talking ultimate comfort food meets healthy eating, perfectly portioned and ready to grab-and-go. Prepare to transform your meal prep game with this recipe that will make your taste buds sing!

Ingredients

For the Potatoes:

• 2 lbs Russet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• Salt and pepper to taste

For the Taco Filling:

• 1 lb ground beef (or ground turkey/chicken for a leaner option)
• 1 packet taco seasoning
• 1/2 cup water

For the Toppings (Get Creative!):

• 1 cup shredded cheddar cheese (or your favorite cheese)
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup sour cream (or Greek yogurt for a lighter option)
• 1/4 cup sliced green onions
• 1/4 cup salsa
• Optional: avocado slices, jalapenos, black olives

Optional Grains/Base

• 2 cups cooked quinoa or rice (optional, for added substance)

Step-by-Step Instructions

Prepare the Potatoes:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Make sure the potatoes are evenly coated.
3. Spread the potatoes in a single layer on a baking sheet.
4. Bake for 20-25 minutes, or until the potatoes are tender and slightly golden brown, flipping halfway through.

Cook the Taco Filling:

1. In a large skillet over medium-high heat, brown the ground beef (or your chosen protein). Drain any excess grease.
2. Stir in the taco seasoning and water.
3. Bring to a simmer and cook for 5-7 minutes, or until the liquid has reduced and the filling is thickened.

Assemble the Taco Bowls:

1. If using, divide the cooked quinoa or rice evenly among your meal prep containers.
2. Top with the roasted potatoes.
3. Add the taco filling.
4. Divide the toppings among the containers. If you’re prepping ahead of time, it’s best to keep the wetter toppings (like sour cream and salsa) in separate small containers to prevent the bowls from getting soggy.

Storage:

• Store the assembled Loaded Potato Taco Bowl Meal Prep in airtight containers in the refrigerator for up to 4-5 days.

Why You’ll Love This Recipe

Okay, let’s get real. This isn’t just another meal prep recipe; it’s a game-changer! I’m obsessed with these Loaded Potato Taco Bowls because they are seriously satisfying, packed with flavor, and incredibly versatile. Plus, they’re perfect for those days when you’re craving something comforting but still want to stick to your health goals. This recipe is a fantastic way to enjoy your favorite Street Corn Chicken Rice Bowl flavors with a different twist!

One of the best things about these taco bowls is how customizable they are. You can easily swap out the ground beef for ground turkey or chicken to make it even leaner. You could even try using shredded chicken that’s been cooked in a Crock Pot Cilantro Lime Chicken for an extra burst of flavor! And don’t even get me started on the toppings – the possibilities are endless. I personally love adding avocado for healthy fats and a creamy texture.

Making it Macro-Friendly

If you’re focusing on Macro Friendly Recipes, this recipe is a winner! You can easily adjust the portion sizes to fit your specific needs. Using lean ground beef or turkey, opting for Greek yogurt instead of sour cream, and loading up on veggies will help you keep the calories and fat in check while still enjoying a delicious and satisfying meal. Adding a base of quinoa or brown rice provides complex carbohydrates for sustained energy.

These bowls also offer a great source of protein, making them ideal for High Protein Meal Prep. Protein is essential for building and repairing muscle tissue, keeping you feeling full and satisfied, and helping you maintain a healthy weight. The combination of lean protein from the taco filling and the fiber from the potatoes and veggies makes this a well-balanced meal that will keep you going for hours.

Tips for Perfect Potato Tacos in Bowl Form

While this recipe is super straightforward, here are a few tips to ensure your Loaded Potato Taco Bowls are absolutely perfect. Remember we are basically turning those crispy Potato Tacos into an easy to eat bowl.

• Don’t overcrowd the baking sheet: When roasting the potatoes, make sure they’re spread out in a single layer. Overcrowding will cause them to steam instead of roast, resulting in soggy potatoes.
• Season generously: Don’t be shy with the spices! The chili powder, cumin, and garlic powder are what give the potatoes their signature taco flavor.
• Taste as you go: As you’re cooking the taco filling, taste it and adjust the seasoning as needed. You might want to add a little extra chili powder or cumin for a spicier flavor.
• Prep the toppings ahead of time: To save time during the week, chop all the veggies and shred the cheese on the weekend. Store them in airtight containers in the refrigerator.
• Don’t be afraid to experiment: This recipe is just a starting point! Feel free to get creative with the toppings and seasonings to create your own signature Loaded Potato Taco Bowl.

Variations to Keep Things Interesting

One of the best things about meal prep is that you can easily customize recipes to keep things interesting. Here are a few variations to try with these Loaded Potato Taco Bowls:

• Sweet Potato Taco Bowls: Swap out the Russet potatoes for sweet potatoes for a sweeter, more nutritious option.
• Vegetarian Taco Bowls: Use black beans or lentils instead of ground beef for a vegetarian-friendly version.
• Spicy Taco Bowls: Add a pinch of cayenne pepper to the taco seasoning or top with jalapenos for an extra kick.
• Chicken Enchilada Inspired: Ditch the taco seasoning and instead use enchilada sauce for something similar to Chicken Enchilada Bowls.
• Cheeseburger Potato Bowls: Crumble some cooked bacon and use a Cheeseburger Soup Recipe inspired sauce for a unique twist!

Perfect for Quick Healthy Meals

Let’s face it, we all have those days when we’re short on time and energy. That’s where these Loaded Potato Taco Bowls really shine. Because they’re prepped and ready to go, they make Quick Healthy Meals a breeze. Simply grab a bowl from the fridge, heat it up (if desired), and enjoy a delicious and nutritious meal in minutes. No more excuses for skipping meals or grabbing unhealthy takeout!

I hope you’re as excited about these Loaded Potato Taco Bowl Meal Prep as I am! They’re a delicious, healthy, and convenient way to enjoy your favorite taco flavors. Give them a try and let me know what you think. Happy meal prepping!

Loaded Potato Taco Bowls

Amelia Chen-Morrison

These Loaded Potato Taco Bowls are a delicious and customizable meal prep option, perfect for satisfying comfort food cravings while sticking to your health goals. Featuring seasoned roasted potatoes, savory taco filling, and your favorite toppings, these bowls are easy to prepare and store for a quick and healthy meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mexican-American

Servings 4

Calories 500 kcal

Equipment

• Oven
• Baking Sheet
• Large bowl
• Large skillet
• Measuring cups and spoons
• Meal prep containers
• Cutting board
• Knife

Ingredients

  

• 2 lbs Russet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ¼ tsp garlic powder
• Salt and pepper to taste
• 1 lb ground beef
• 1 packet taco seasoning
• ½ cup water
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce
• ½ cup diced tomatoes
• ½ cup sour cream
• ¼ cup sliced green onions
• ¼ cup salsa
• 2 cups cooked quinoa or rice optional

Instructions

 

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the cubed potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Make sure the potatoes are evenly coated.
• Spread the potatoes in a single layer on a baking sheet.
• Bake for 20-25 minutes, or until the potatoes are tender and slightly golden brown, flipping halfway through.
• In a large skillet over medium-high heat, brown the ground beef. Drain any excess grease.
• Stir in the taco seasoning and water.
• Bring to a simmer and cook for 5-7 minutes, or until the liquid has reduced and the filling is thickened.
• If using, divide the cooked quinoa or rice evenly among your meal prep containers.
• Top with the roasted potatoes.
• Add the taco filling.
• Divide the toppings among the containers. If prepping ahead of time, keep wetter toppings (like sour cream and salsa) in separate small containers.

Notes

Store the assembled Loaded Potato Taco Bowls in airtight containers in the refrigerator for up to 4-5 days. Don’t overcrowd the baking sheet when roasting potatoes. Season generously. Taste the taco filling and adjust seasonings as needed. Prep toppings ahead of time to save time during the week. Feel free to experiment with toppings and seasonings. Try sweet potatoes instead of russet potatoes, or use black beans for a vegetarian option.