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Loaded Potato Taco Bowl Meal Prep Recipe

Loaded Potato Taco Bowl Meal Prep Recipe
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★★★★★

5.2 from 11 reviews

This Loaded Potato Taco Bowl Meal Prep combines crispy seasoned roasted potatoes, flavorful ground beef taco meat, fresh pico de gallo, and a spicy sriracha mayo for a delicious and satisfying meal that’s perfect for prepping ahead. With vibrant flavors and balanced textures, this dish is great for quick lunches or dinners throughout the week.

Ingredients

Scale

Taco Meat

  • 1 lb Lean Ground Beef
  • 1/2 tsp Creole Seasoning
  • 1/2 tsp Cumin
  • 1/4 tsp Ground Coriander
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Crushed Red Pepper
  • 1 tbsp Taco Seasoning, or to taste
  • Salt + Pepper, to taste

Potatoes

  • 5–6 Medium-Large Potatoes (Yukon Gold or preferred variety)
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Oregano
  • 1 tsp Garlic Powder
  • 1.5 tsp Paprika

Pico de Gallo (Salsa Fresca)

  • 1 Large Tomato, diced
  • 1 Jalapeño, diced
  • 1/2 Red Onion, diced
  • 1/2 Lime, squeezed
  • Cilantro, chopped (about 1 tbsp)
  • Salt + Pepper, to taste

Sriracha Mayo

  • 1/2 cup Mayonnaise
  • 2 tbsp Sriracha, or to taste
  • 1/4 tbsp Lemon Juice
  • 1 tsp Ground Black Pepper

Instructions

  1. Prepare Potatoes: Preheat your oven to 400°F (200°C). Wash and chop the potatoes into 1/2 inch cubes. Place them in a bowl and drizzle with 1 tablespoon olive oil. Toss to coat evenly. Sprinkle salt, oregano, garlic powder, and paprika over the potatoes and toss again until all pieces are well coated. Spread the potatoes on a baking sheet in a single layer and bake for 30-35 minutes until golden brown and crispy on the edges. Alternatively, air fry at 400°F for 20-25 minutes.
  2. Make Pico de Gallo: While the potatoes cook, dice the tomato, jalapeño, and half of the red onion. Chop about 1 tablespoon of cilantro. In a bowl, combine the diced vegetables and cilantro, squeeze the juice of half a lime over them, then season with salt and pepper to taste. Mix until everything is well combined.
  3. Cook Taco Meat: Heat a medium skillet over medium-high heat. Add the ground beef and season with creole seasoning, cumin, ground coriander, onion powder, garlic powder, crushed red pepper, taco seasoning, and salt and pepper to taste. Cook the meat until browned and cooked through, about 8-10 minutes. Optional: add the remaining half of the diced red onion into the meat for extra flavor.
  4. Prepare Sriracha Mayo: In a small bowl, mix together mayonnaise, sriracha, lemon juice, and ground black pepper until smooth and well blended. Transfer to a piping bag or a ziplock bag with a corner cut off for easy drizzling. Refrigerate any leftovers.
  5. Assemble Bowls: Divide the roasted potatoes evenly between four meal prep containers, placing them on one side. Add the cooked taco meat on the other side, then top the meat with a generous spoonful of pico de gallo. Drizzle the sriracha mayo over the meat and pico de gallo. Cover and refrigerate until ready to serve.

Notes

  • You can substitute ground turkey or chicken for the beef if desired.
  • Adjust the spice levels in both the taco meat and sriracha mayo to your preference.
  • For crispier potatoes, consider air frying instead of baking as directed.
  • Store meal prep bowls in airtight containers in the refrigerator for up to 4 days.
  • Leftover sriracha mayo can be used as a dip or spread for sandwiches.

Nutrition

Keywords: potato taco bowl, meal prep, ground beef tacos, loaded potato bowl, pico de gallo, sriracha mayo, easy dinner, healthy meal prep

Find it online: https://servedbynora.com/loaded-potato-taco-bowl-meal-prep-recipe/